Winter is the season for cheesy fun fondue, a classic and truly delicious, via Huffington Post.

Share

Homesick Texan shares a recipe for a bacon jalapeno cheese ball, via Homesick Texan.

Share

One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends. When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that “Cooking is alchemy, cooking is magic!” And she was right. Righter than I knew, in fact. I’m heading to her native city, Charleston, South Carolina, and so she’s been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman’s Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse points? Chef Felder. In the editing process of Read On »

Share

Find out more about winter food classics starting from A to Z, via Guardian UK.

Share

I made my staple Lemon-Cumin Dal the other day and while I served, Donna brought the pappadams over to the light for this photo. I always serve these Indian—what, crackers?—with dal. They add a delicate crisp crunch to the meal and an exotic (to me) flavor. If you’ve never served them, I urge you to try them. Not only delicious, but fun to cook! Made from lentil or chickpea flour, they’re sold as flat smooth discs. Slip them into hot oil and they puff and fold and are finished in five seconds. While I’m hoping a prominent food blogger, who publishes one of the most lovely recipe blogs I know, will try the recipe for this mung-bean-based dal, featured in Twenty, it reminds me of two other writer cooks specializing in Indian food. The wonderful Read On »

Share