Fresh berries and cream have to be one of the oldest and most classic desserts. The fruit, complemented by the sweet cream, creates a timeless and highly sophisticated dessert that beautifully finishes any meal. Smooth goat cheese is an unexpected ingredient, making for a subtle surprise. To make this delectable and simple dessert before the season's berries have disappeared, read more
Now is the time to enjoy peaches, plums, and mangoes in all their delicious glory. Luscious, juicy, and ripe, stone fruit can become - with a little help from a few extra flavorings - a divine yet easy dessert. A fruit salad coated in a delicate ginger thyme syrup is light and surprisingly earthy. A meringue garnish brings this salad to the next level, making it an elegant finish to a late summer supper. Tantalize your guests with this tempting recipe, just read more
Part classic pasta with tomato sauce, part summer pasta salad, this easy side dish is super fast to make and divinely delicious. The no bake sauce comes together in minutes with the aid of your handy, dandy blitzing machine and the flavors of Italy are highlighted in a trio of colors. Do not serve this dish cold as tomatoes retain their fresh taste best in warm or room temperature sauce. If you have access to a variety of tomatoes, use a bunch of different kinds for layers of flavor. Serve with a chilled soup, grilled fish or pork, a juicy chicken, or a grilled steak sandwich. Take a look at the tempting tomato recipe, just read more
I was super excited when the movie Spanglish came out a few years ago. After all, it features two of my great loves: food and Spanish! It was actually a disappointment to me - Tea Leoni's character ruined the entire movie for me - but the scene where Adam Sandler's character makes himself a delicious looking sandwich and pairs it with a cold glass of beer has stood out in my mind. At the time, I remember thinking, man that looks good. Little did I know that it was what the director, James L. Brooks, was going for! In his stage directions, he stated that the main character would make a snack viewers will remember and copy. In order to do so, he turned to America's most famed culinary mind, Thomas Keller, and asked him to create a sandwich that would entice the audience. Keller, who helped Sandler prepare for the movie, came up with what may be the most simple, best tasting sandwich ever: a jazzed up version of a BLT. To watch the trailer (it includes the sandwich part!) and see the recipe, read more
When I was young, I generally thought of fruit salad as a salad composed entirely of fresh fruit. I have expanded my horizons and now realize that a fruit salad can include both vegetables (greens) and fruit in a delicious sweet yet savory balance. Pair whatever fruit is in season and looks best at the market with grilled meat, poultry or fish. This salad will also make a nice side to a warm cheesy panini or a soothing bowl of summer corn soup. If you've never had a fruit and greens salad, give this recipe a whirl - read more
My favorite literary device is alliteration. Think back to high school English class and you may remember that alliteration is the occurrence of the same letter or sound at the beginning of adjacent or closely connected words. All last week I found myself telling people at the grocery store, at Starbucks, any old passerby: hope you have a magnificent Monday, a terrific Thursday, a wonderful Wednesday, etc. So when I stumbled across this recipe for spicy snapper sandwiches, I knew I had to make it simply because it's fabulously fun to say. Luckily the ingredients sound as intriguing as the name of this dish and this sandwich makes a quick, delicious, and unusual dinner. When was the last time you had spicy snapper sandwiches? If you answered never to that question (don't worry so did I!) get the recipe and experiment tonight - read more
- In Italy dancing and singing pasta and vegetables are as excited about Parmigiano Reggiano as I am. I dare you not to get the song stuck in your head after watching. - Serious Eats
- Don't miss this list of 50 wines you can always trust - and bonus, almost all are under $20. - Food & Wine
- Think British food is terrible? Think again. Sam is out to prove that English food is not a joke. - Becks & Posh
- I meant to post this earlier, but thought most of you may have heard. But just in case, Cadbury says that their Creme Eggs haven't gotten smaller, but you've gotten bigger. However, The Office's BJ Novak proves that they have indeed gotten smaller. - The Consumerist
- David Beckam's not on the "daughter diet" to help conceive a girl. - Chow
- Meeta manages to mix three of my favorite things into one delicious salad: spinach salad, goat cheese and avocado. - What's For Lunch, Honey?
- And from the news of geeks + food = awesome... A computer is helping calculate how to make a perfect bacon sandwich. - geeksugar
Yesterday I mentioned how Food & Wine magazine announced their Best New Chefs of 2007, well turns out that when you announce this kind of a list, you throw a big party to celebrate it too. Last night in Manhattan at 7 World Trade Center, past Best New Chefs, along with Top Chef winners Harold Dieterle and Ilan Hall (and I'm guessing Sam Talbot too, based on the fact that he looks like he's ready for the kitchen in this photo), prepared dishes for the new winners. The 2007 Best New Chefs will be featured in the July issue of Food & Wine.
To check out more pictures of the new best chefs, your favorite former Top Chef contestants (including Miguel, Dave "I'm not Your Bitch Bitch" and Andrea), the party atmosphere and the Food & Wine Staff (yep, Gail is there too), read more
In today's paper, I read that one of San Franciso's chefs was named one of Food & Wine Magazine's Best New Chefs. Sean O'Brien, of Myth, joined nine other chefs in the 2007 honor. After working many years at Gary Danko, O'Brien launched Myth in 2004. Known for its stylish entrees (like rigatoni with foie gras cream), one could say that Myth is known for its romantic and dramatic atmosphere.
I personally have never eaten at Myth (although I love the mac n' cheese, homemade oreos and bag lunches at Cafe Myth - the cheaper lunchtime option), but considering this news, and the fact that Myth also made the Top 100 Bay Area Restaurants list, I have a feeling it's going to take a while to get a reservation.
Here are the rest of the 2007's Food & Wine Magazine's Best New Chefs:
April Bloomfield - The Spotted Pig, New York, NY
Gabriel Bremer - Salts, Cambridge, MA
Steve Corry - Five Fifty-Five, Portland, ME
Matthew Dillon - Sitka & Spruce, Seattle, WA
Gavin Kaysen - El Bizcocho, San Diego, CA
Johnny Monis - Komi, Washington, DC
Gabriel Rucker - Le Pigeon, Portland, OR
Ian Schnoebelen - Iris, New Orleans, LA
Paul Virant - Vie, Western Springs, IL
Sean O'Brien - Myth, San Francisco, CA
I think I just added 10 new places to eat on to my list...
If you're interested, Food & Wine magazine has full bios and restaurant info for all of those on the list.
My friend Scottel doesn't care much for tea, in fact he calls it "leaf and twig water" and wonders why on earth anyone would drink it. However I've found one that even he thinks sounds "very interesting." It's the Mayan Chocolate Truffle by the folks over at Mighty Leaf. In my opinion, Mighty Leaf (a husband-and-wife founded company here in SF) has fantastic hand-crafted teas and I have yet to have a cup that wasn't nice and smooth (or big and robust, depending on the blend).
So when I heard they were now doing a line of chocolate-truffle infused teas, I was definitely excited to try them. The one I ended up with was the Mayan Chocolate Truffle. It's a caffeine free, loose-leaf herbal blend that is made from fine chocolate chips with chunks of chili and red pepper, and bits of apple and strawberry. To be honest, it looks - and smells - a lot like potpourri. The unbrewed aroma is nice and floral - it conveys the sweet, spicy and chocolate all in one whiff. So I loaded up my infuser and got to brewing. I have a kind of crappy infuser, but the amount of sediment leaking from it was far more than any other tea I've made. I think it was the fine bits of chili and chocolate.
While I waited for my tea to brew, I did what I think any other true foodie would have done. I took a pinch of the loose leaf blend and ate it. And surprisingly I really liked it. It's exactly how it's described (apples, strawberries, chocolate chunks (that almost taste like chocolate nibs) and spice - to be honest I immediately wanted to put it on vanilla ice cream. Once I was done with that, I rinsed out my mouth and tried the tea. It was very floral and fruity, with a rich chocolate undertone, smelled amazingly of chocolate, and definitely left this spicy kick in the back of my throat. I highly doubt it'll become my everyday tea, seems a bit too sweet for that, however if I'm feeling a chocolate attack come on, it's really going to hit the spot... that is if I don't eat the entire blend before brewing.
Oh and if you need another reason to seek it out, Food & Wine Magazine named it #20 on its list of 100 Tastes to Try in 2007. 4 oz of loose tea costs $7.95. and there are five other flavors of chocolate truffle teas. You can purchase the Au Chocolate gift box for $36.95.