Which is why Chris Whaley, chef at Picco in Larkspur, vacuum-seals rhubarb in a heat-proof plastic bag with white wine-vanilla syrup, gently poaches it in a water bath, and spoons it atop individual almond tarts. At first bite, the rhubarb seems uncooked because it's so pleasingly crunchy. But it's not at all stringy or tough. It's just a whole new, delicious rhubarb.

The Department of Anthropology at the California Academy of Sciences houses the Rietz Collection of Food Technology. Containing nearly 1,400 items, this collection was assembled by Carl Austin Rietz, an inventor and businessman in the food industry. His interest in the industry led him on travels around the world to collect objects used in the production, processing, storage, presentation, preparation, and serving of food.

Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.

I’m an Organizing Junkie is home to Menu Plan Monday. I truly believe that menu planning is one of the best places to start in your quest to get organized. Each week over 200 ladies share what’s on their menus for the week and we’d love to have you join us! It’s a wonderful opportunity to keep your menu planning efforts on track week after week not to mention the many great ideas and recipes that come from reading the menus of the many other participants.

a no-knead bread book; gotta read it because it's on hold.

a bunch of rice and beans recipes

Welcome to our Mennonite recipe cooking blog. We hope you enjoy the pictures and the recipes as much as we have enjoyed sharing them with you. Our hospitality has extended to this forum of sharing what we have learned in our own kitchens.

To take the place of the liver pate, I used homemade hummus. The beat salad stood in for the usual daikon-and-carrot mixture. Instead of meat, I used some extra-firm, marinated tofu (a.k.a. the best tofu ever). The crusty baguette, veggies and tofu are all locally grown/made and picked up at the farmer’s market. Recipe after the jump:

There is first and foremost, the original recipe: AFTER THE ACORNS ARE **COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground until the meal is so fine that "it will stick to the basket sifter" when it is turned upside down. When you have determined that you have ground the acorns to "primo" consistency, you must then leach it. This was traditionally accomplished (before we had woven cloth to work with) by building a mound of fine sand, near a spring or the river, and then scooping out the center. The meal you wished to leach was placed in the center of this mound and water poured over a clean cedar bough which was placed or held above the acorn meal. The tannin would leach out of the acorn meal and harmlessly down into the sand. When tasting it showed the tannin had been removed, the meal was carefully removed from its sand "colander" and put into a cooking basket.

The first dish I prepared with wild blueberries strikes me as a flavour combination straight out of molecular gastronomy: wild blueberry and mushroom risotto. I found the recipe not in an El Bulli cookbook, but in an Italian cookbook sitting on our shelf, Regional Foods of Northern Italy: Recipes and Remembrances. The recipe comes from a chef near Courmayeur in Val d'Aosta, who was inspired by the wild mushrooms and blueberries he discovered growing side by side one day on his way to work.

This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don't use this recipe to preserve your gorgeous summer tomatoes without adapting it to make sure the acidity level is high enough to keep it safe.

gives you the homemade ricotta recipe from the ny times plus a pizza recipe, yum

I wondered to myself, "what would Schadenfreude Pie taste like?" / My guess: Dark. Rich. And oh so bittersweet.

Schadenfreude pie,
Schadenfreude pie,
I think that I will get some,
If someone else would die.

With apologies to Dennis Lee.

one part san francisco locavore, one part mixologist. a nice foodie blog with lovely photos and good recipes

Our first test run of the stove was very successful--we boiled a pot of water and cooked some eggs in a a pan. The fire burned cleanly with little smoke except during start up.

BECAUSE WRITING AND COOKING ARE BETTER THAN A LITTLE RED SPORTS CAR

A very decidedly unvegan colleague practically hugged the life out of me after I shared a piece of Triple Threat Chocolate “Cheese” Cake with him. What better tool for vegan advocacy is there than tasty treats?

Oatmeal: 1c oats, 2c water, pinch salt. Heat to boil, stir, cover, turn off heat, let sit 5min. Eat with a spoonful of jam.

I wrote a 1 page 'orientation' on techniques using the vacuum sealer a couple of weeks ago to accompany a recipe booklet for the tasting menu items. This is a new area to most cooks, and I wanted to break it down simply on paper as an addition to actual

using a cornstarch base as a mold, make candies filled with flavored alcohol.

im on your roughbot eatin your doughnuts. (awesome)

Tonight, I determined I would make pancakes out of it. So I dropped the whole lumpy clunky mass into a mixing bowl. I took some milk (which was nearing its expiration date…buttermilk) and mixed it until it was smooth. (Well, sorta smooth.) I added s

This book is delightful. It has what I always think of as ‘quality.’ It is literally a gastronomic curiosity, and delicious to read, and very titillating as well.”—M. F. K. Fisher

When I first started studying Japanese-language bento cookbooks, I was surprised to find that there are guidelines for how to physically pack a traditional bento lunch. This is separate from bento arrangement aesthetics or the 3:1:2 “Spinning Top” nut

strawberry rhubarb cake

eve: Contemporary Cuisine / Methode Traditionnelle, Eve Aronoff Highly recommended. Do you love to cook? Do you love to dream about fine food? If you do, buy this book today. It's written with such enthusiasm you'll just enjoy reading it and dreaming of c

the lovely blog from paris is now a book!

One handed technique

2 1/4 hours.

when I lived in Germany this was a staple food - brötchen sandwiches for breakfast, mid morning snack, lunch etc etc. no one in Ann Arbor bakes them. must try.

every good recipe needs a technique addendum, if only to deal with the unexpected deviations from assumptions when enough people try it

Our brand of Hindus considers it a sin to sell food and can only give it away, so cooking for friends is more than just a culinary exercise. It’s spiritual, like soul food, a concept Cousin Pat and Gentilly Girl seem to get.

Doughty, Bertram and Thesiger who traveled with small parties of bedouin report much more basic and monotonous food. (Much more here on traditional desert food and cooking from the UAE).

recipe-centered social network.

recent posts

* The stir-fry color test
* root source: marjoram
* Cooking with oil
* Rack of lamb with marjoram and parsley crust
* Translucent onions
* Cabbage is underrated
* Cutting on the bias

no recipes yet in this search. basic idea: take migas ingredients (chorizo, peppers, fried egg) and put them on top of a rice bowl. details tbd.

suddenly, rock lobster risotto has too much information about how the lobster got to the table. la la la. but man, those lobster rolls in maine were good (and they didn't come from a ten ton lobster killing machine)

inspired by listening to Rock Lobster by the B-52s while making mushroom risotto, thanks to twitterers. didn't make it, but next time I'm out for fancy food (what, is that 1x/yr) will look for something like this.s

mise en place, everything in its place

aha, this looks easy. wrap a cupful of rice in plastic wrap, squeeze and twist, poke in some fillings. now the cross-cultural challenge: can you make a meaningful bi bim bop onigiri?

nice design for a food blog aggregating stories from all over

trilingual (english / indonesian / hungarian) recipe exchange. not much vegetarian

mmm, soup.

if you like Good Food, you'll like this one.

from Martha Rose Shulman a couple years back - we cook from her Fast Vegetarian Feasts a lot

this is old news, but the NYC secretary who cooked all of Julia Child's recipes has a book coming out