- Scream 4 death predictor: who do you think will survive?
- PopSugar City Chicago: green gear — the best eco-chic shops in town
- Test your knowledge of the beloved Cadbury Creme Egg!
- Get a great hairstyle for an oval-shaped face with curly hair
- You're engaged! First 5 things to do
- Rachel Zoe shows off some of her favorite eco-baby products
- Wardrobe refresh! Seven inspired ways to wear denim for Spring
- 10 pretty additions to gorgeous gardens
- Su casa: garage makeover
- Engagement ring 101: things to know before buying your love bling
- Dance-focused workout DVDs worth trying
- 5 ways to recycle your old phones
- Video: Angelina Jolie's new tattoo — seventh baby or tribute to Brad?
- Gwen Stefani rocks Elle's Women in Music issue with talk of Gavin, pregnancy, and being vain
Posts for April 6th 2011
The weather has finally warmed up in San Francisco, and I'm sure things are starting to do the same in your neck of the woods. Why not celebrate by inviting friends to join you for a meal in the open air? A picnic in a local park is a great way to relax, enjoy delicious food, and engage in provocative conversation. Instead of serving a traditional menu, I've got a meal that's full of Asian-inspired flavors — along with one classic but crowd-pleasing all-American dessert.
2 garlic cloves, smashed
1/4 teaspoon sea salt
1/2 tablespoon anchovy paste or 6 anchovy fillets
1 tablespoon good quality extra-virgin olive oil
4 ounces unsalted butter, room temperature
1 loaf fresh Italian batard, sliced to your desired thickness
2 to 3 bunches radishes, washed well and stemmed, then sliced to your desired thickness
3 stalks Spring onions, light green parts only, finely chopped (if unavailable, substitute thinly-sliced scallions)
Flaky sea salt, such as fleur de sel or pink salt, for sprinkling
- In a food processor, combine garlic, sea salt, and anchovy; pulse until a paste forms. Add in olive oil and butter. Process until fluffy, smooth, and well-incorporated, about 30 seconds.
- Spread liberally on slices of bread, making sure to cover every corner. (Each slice will take approximately 1 tablespoon of bagna cauda butter.)
- Arrange radish slices artfully on top, and sprinkle spring onions on radish slices. Top with fleur de sel flakes.
Makes about 8 tartines.
- Snacks, Other
- Hibiscus is so hot right now. — Chow
- Zomg! Take a picture of your food, and this app'll magically count its calories. — Eater
- Next, the hyped new pop-up by Grant Achatz, is now open. — Huffington Post Food
- Beware those local culinary schools, as one was revealed to be a scam. — Grub Street SF
- The art and science of crafting a menu. — Denver Post
- Learn how to grow bean sprouts in a jar. — Serious Eats
- So you want to be a food critic. — McSweeney's
- Goat meat production's ramping up in the United States. — Washington Post
Edgier headlines include "How to drink like an Italian" and "The real baconator." The issue has an excerpt of Prune restaurant owner Gabrielle Hamilton's book, a first look at David Chang's iPad app, and a cooking feature with the style-setting Missoni family. Also new: a back-page feature that asks a celebrity a food-related question that must be answered on a cocktail napkin. Rapoport didn't confirm or deny rumors that Gwyneth Paltrow will be on the cover of the June issue.
What changes would you like to see in the new Bon Appétit?
Source: Flickr User owlpacinoTake the Quiz
As My Fare Foodie illustrates, making soft pretzels from scratch isn't an impossible feat.Homemade German soft pretzels with hefeweizen horseradish mustard.