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Sheila Lukins (1942-2009)

Sheila Lukins - one of the most important figures in the American food revolution - has died of a brain tumor at the age of 66. [more inside]
posted by Joe Beese on Aug 31, 2009 - 27 comments

¡Que aproveche!

MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.
posted by youarenothere on Aug 29, 2009 - 13 comments

Please Call Me Hararie

Japanese Element Symbols is an introduction for non-Japanese to the Japanese language through Kanji symbols, its alphabet, elements of Japan's culture, and what to expect on the culinary front.
posted by netbros on Aug 6, 2009 - 12 comments

Out of the Kitchen, Onto the Couch

Out of the Kitchen, Onto the Couch. Michael Pollan discusses the evolution of America's cooking culture, from Julia Child to Top Chef. [via]
posted by nasreddin on Jul 30, 2009 - 70 comments

How to cook like your grandmother

Barbecued Ribs, Roast Beef, French Toast, Twice Baked Potatoes, Macaroni and Cheese, French Onion Soup, Rye Bread, Corned Beef, Brownies. [more inside]
posted by Lord_Pall on Jul 27, 2009 - 95 comments

Easy Recipes. Does what it sez on the tin.

The 100 easiest, fastest recipes. Ever.
posted by lalochezia on Jul 22, 2009 - 71 comments

Salad Days

Mark Bittman strikes again, with 101 Simple Salads for the Season to go with his three previous lists of 101 recipes.
posted by dersins on Jul 21, 2009 - 42 comments

Food Blogging

With the long holiday weekend, there's plenty of time for cooking... and eating. So, a few food blogs for your perusal. The Food In My Beard, from antipasto to zucchini. Macheesmo, learning to be confident in the kitchen. The Pioneer Woman Cooks, more from this woman who channels Lucy and Ethel. Chez Pim, chronicling her globetrotting adventures, and misadventures, in the world of all things edible.
posted by netbros on Jul 4, 2009 - 16 comments

Savory seasonings stimulate the appetite.

Gastrosexuals are masculine, upwardly mobile men, aged 25-44, who are passionate about cooking and the rewards that it might bring – pleasure, praise and potential seduction. A test for the gastrosexual. [more inside]
posted by bigmusic on Jun 22, 2009 - 77 comments

School Lunch From Around The World

School Lunch From Around The World
posted by Joe Beese on May 31, 2009 - 86 comments

Find Any Recipe

Cooks around the world deserve a simple place to find any recipe. Enter RecipeBridge. Have an ingredient you don't know what to do with? Enter it into RecipeBridge for recipe ideas returned from more than 200 cooking sites. C'est magnifique.
posted by netbros on May 9, 2009 - 5 comments

Canned Whole Chicken. Exactly what it says.

Canned Whole Chicken. Seriously, that's all it is. (photos are SFW, but not for the faint of stomach).
posted by Cool Papa Bell on Apr 30, 2009 - 113 comments

For Those Who Live to Eat

Communities of and for foodies. Foodbuzz is about dining out, cooking at home, discovering a new flavor, drooling over a food blog, or swapping recipes. Check out Today's Top 9, a daily feature. Chowhound is the community for Chow.com. Dozens of boards enable you to drill down to local favorites, like this request for live crawfish in Virginia. Both communities have very active memberships.
posted by netbros on Apr 21, 2009 - 32 comments

Cooking With Dog

Cooking with Dog is a fantastic Japanese cooking show on YouTube - but don't worry, they don't actually cook dogs. It's just that in Japan, an internet cooking show comprised of short videos of simple Japanese recipes just wouldn't be interesting unless it was narrated by a talking poodle. Katsudon / Oden / Gyudon
posted by billysumday on Apr 12, 2009 - 26 comments

Alinea Not At Home

Sometimes a blog to lead to more writing work: a book deal, maybe a movie. Carol Blymire (previously) started a blog and seems to have been offered one of the most coveted positions in professional cooking. (via)
posted by AceRock on Apr 1, 2009 - 8 comments

Unpack your knives and throw

On Wednesday night, the chef at Jax Fish House in Boulder, Colorado became the most disliked culinary professional in the United States. (read the comments) [more inside]
posted by Joe Beese on Feb 27, 2009 - 122 comments

Welcome to my kitchen. I'm Clara. I'm 91 years old. Today we are making meals from the Depression.

Feeling the pinch? Ninety-something Clara Cannucciari can teach you how to survive the lean times. In a series of YouTube videos directed by her great grandson, Clara reminisces about the Great Depression ("I had to quit high school because I couldn't afford socks!"), and provides cooking tips on such Depression-era fare as Pasta with Peas (6:32), Egg Drop Soup (6:52), Poorman's Meal (6:50), Peppers and Eggs (Part 1, 5:41; Part 2, 5:47), Bread (4:08), and Depression Breakfast (6:13). [more inside]
posted by mudpuppie on Feb 19, 2009 - 26 comments

Grapes we can believe in

The first female White House chef, a naturalized Philippina named Cristeta Comerford, was appointed by George W. Bush - who told Philippine President Gloria Arroyo, "I am reminded of the great talent of our Philippine Americans when I eat dinner at the White House." Despite the urging of American food icon Alice Waters, President Obama has left Comerford in charge of the White House kitchens - though he's keeping quiet about it. But on the basis of the wines served at Obama's Inauguration Day lunch, oenophiles are still hoping for change. (more First Food posts here and here )
posted by Joe Beese on Feb 7, 2009 - 56 comments

It's National Pie Day!

It's National Pie Day! Whether we're in search of the best pies in the United States or have long been troubled by our personal quests to turn out the perfect pie, we should all agree: quiche is not pie. [more inside]
posted by jeeves on Jan 23, 2009 - 44 comments

Someone's Mama Made This

In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.
posted by netbros on Dec 15, 2008 - 11 comments

Namaste! Welcome to my kitchen!

Never had an Indian mom? You poor, deprived wretch! Meet Manjula.
She'll be happy to teach you to make Naan, Rotis, Pani Puri, Vegetable Pakoras, Paneer, Raita, Navattran Korma, Palak Paneer, Pulav, Malai Kofta, Aloo Gobi, Chana Masala, Hari Chutney, Ras Malai, Gajar ka Halwa and much more! I can... almost... smell her kitchen. *sigh*
posted by Ambrosia Voyeur on Dec 7, 2008 - 50 comments

An A to Z of M. F. K.

A, in M. F. K. Fisher's case, is not for apple—it's for dining alone. The full text of her 1949 series An Alphabet for Gourmets is now available online. [via] [more inside]
posted by AceRock on Nov 25, 2008 - 17 comments

Everything with a Schmear

The perfect Sunday nosh: A short history of the bagel. In an age when allegedly edible breadstuffs that my grandmother would have barely recognized have become ubiquitous, did you know that even the Pharaohs had a yen for the iconic Jewish comfort food that is as much a symbol of New York City as baguettes are to Paris? Bagels turn out to be surprisingly easy to make at home, too, though they won't be the same without a schmear and some nice Nova. (Previously on Ask.) Extra credit: the history of everything.
posted by digaman on Nov 23, 2008 - 64 comments

In the mood for trying new things at TJs? Look no further...

Trader Joe's Fan: Recipes, product reviews and more.
posted by invisible ink on Nov 13, 2008 - 27 comments

Lard: The New Health Food?

As I sent my friends home bathed in the warm glow of hog grease, I felt sure that our generation would pass the test of lard. We might not cook with it every night—natural lard is expensive and (all right, I'll admit it) deep-fried foods are often loaded with calories, no matter which fat you use. But we won't live in fear of it, either. When we want deep-fried excellence, we'll reach for the best fat for the job: lard. [more inside]
posted by jason's_planet on Aug 30, 2008 - 30 comments

avec eric

Le Bernardin chef Eric Ripert's got a blog where he serves up demos of recipes he makes in his toaster oven.
posted by contessa on Aug 20, 2008 - 39 comments

Food, Glorious Food

Open Source Food is a multi-lingual community of enthusiastic cooks browsing, creating, and sharing recipes. The Itsa Pita Pizza is quick and easy, Yuzu Pesto Tagliolini is almost too pretty to eat, but !!!warning!!!, do not even look at the mango crepe a la mode. 2000 recipes with photos.
posted by netbros on Jul 20, 2008 - 18 comments

Try the African Cookbook

The African Cookbook is a compilation of recipes from 9 countries in Africa, Ethiopia, Kenya, Liberia, Madagascar, Morocco, Mozambique, Senegal, Sudan and Tanzania & Zanzibar. As well as a handful of recipes each section has short chapters on how food is served in each country. For more recipes and information go to Try African Food.
posted by Kattullus on Jul 9, 2008 - 20 comments

101 is the tastiest number

101 20-Minute Dishes for Inspired Picnics (NY Times link irritatingly spread across multiple pages) from Mark Bittman, who also gave us 101 20-minute appetizers and 101 10-minute meals.
posted by dersins on Jul 2, 2008 - 12 comments

Hello friends and lovers -- Food Party

"Food Party is a (would-be) TV cooking show with a spicy saigon kitchen-witch as your hostess, a cast of unruly puppets as culinary advisors, and a cavalcade of hip-hop/sports world celebrities as surprise dinner guests. Shot on location in a technicolor cardboard kitchen, each episode will instruct you on how to prepare wild gourmet multi-course meals with ingredients you probably have on hand in your kitchen already, such as pretzel rods, cheese puffs, eggs, sugar, secret ingredients, and pizza. After all, you never know who might show up for dinner." [more inside]
posted by cog_nate on Jul 1, 2008 - 14 comments

CookingFilter: Ten Home Cooking Mistakes

Keith Law's Ten Common Home Cooking Mistakes. Law, better known for his sports writing, lists ten pitfalls the home chef can fall into and how to avoid them.
posted by robocop is bleeding on Jun 17, 2008 - 73 comments

No glove boning for me.

NYT asks: What's your recipe deal breaker? Deep frying? Requiring a helper? Standing overnight? Lifehacker readers chime in with the recipes that stop them cold.
posted by divabat on Jun 10, 2008 - 139 comments

Wine Jelly!

Wine jelly. Yes, wine jelly. It isn't bacon flavored, but you can make it yourself and its damn good. Distilled beverages can also be made into jellies, though they tend to be mixed with fruit juice.
posted by sotonohito on Jun 7, 2008 - 11 comments

Enter ingredients, get recipes...

An interesting food web site - enter your ingredients, it tells you what you can make. Even suggests items you'll need for other dishes. Previously questioned in AskMe.
posted by ObscureReferenceMan on May 27, 2008 - 25 comments

Soup, stew, broth, and stock

Make your own stock. Make your own broth. Argue about the difference! Use your stock to make French onion soup. Or Beef Bourguignon. But whatever you do, don't use the storebought stuff unless you have to.
posted by sotonohito on May 22, 2008 - 43 comments

Hervé This: the man who unboiled an egg

Hervé This, dubbed the "Father of Molecular Gastronomy", is also known as the man who unboiled an egg.
posted by Lush on Feb 16, 2008 - 19 comments

What Am I Craving?

What Am I Craving? That's the question we always ask ourselves when thinking about what to eat. So we got to thinking: wouldn't it be cool to have a tool that could listen to what we were craving and then suggest something good to cook?
posted by amyms on Jan 25, 2008 - 28 comments

McGee Online

For all your culinary information needs, search through Harold McGee's On Food and Cooking for free online. Also, in a more limited capacity, Larousse Gastronomique.
posted by AceRock on Dec 5, 2007 - 17 comments

Cooking the Books

Multinational food and pharmaceutical company Podrovka is cooking its books -- literally. Its latest annual report includes a section that must be baked in the oven before it can be read.
posted by brain_drain on Nov 21, 2007 - 20 comments

Manifold Menus

Manufold Menus [4.4MB PDF - mirror]: Cooking on train motors, including recipes, cooking vessels (really, plastic bags and Gladware) pictures of where to stash the food, and resulting dishes.
posted by c0nsumer on Oct 25, 2007 - 12 comments

doctor delicious and molecular gastronomy

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

There were ten thousand thousand fruit to touch

King of Fruits, Tempter of Adam, Prize of Paris: It's apple-picking time. The apple's origins reach into prehistory. Thanks to tremendous genetic variance in each new generation, humans have cultivated a dizzying number of named varieties, as many as 17,000, of which 7500 are available as growth stock. In the past, different apples were prized for particular strengths: cider pressing, storage, cooking, drying, or eating out of hand. Despite this bounty, just 15 shelf-stable, shiny, easy-to-pick varieties account for 90% of apple sales today. But heirloom apple growers are working to preserve the old flavors of the Roxbury Russet, the Westfield Seek-No-Further, the Fallawater, the Limbertwig, the King Luscious...
posted by Miko on Oct 2, 2007 - 58 comments

I don't care if you cry and cut, but you better cry and cut.

The Near-Fame Experience: A fascinating interview with former contestants of Bravo reality television shows Project Runway and Top Chef, presenting the fickle nature of fame and how it can come at significant professional and personal cost, if at all.
posted by Blazecock Pileon on Aug 24, 2007 - 26 comments

Anyone CAN Cook

Anyone CAN Cook [NY Times link] 101 incredibly simple 10-minute recipes from Mark Bittman.
posted by dersins on Jul 18, 2007 - 70 comments

"I will never use garlic!"

Sicilian chef Filippo La Mantia has sworn off garlic. La Mantia says that garlic is a "leftover from when Italians were poor", and feels it is overplayed and unnecessary. Others disagree, like chef Antonello Colonna: "eliminating garlic is like "eliminating violins from an orchestra".
posted by rossination on Jul 14, 2007 - 93 comments

The Horse Crisperer

Hungry in Hogtown may be Toronto's best food blog. This guy goes all-out to recreate his favourite recipes, whether it requires rendering 50 pounds of horse fat to make french fries, or sourcing bunny scalps for a crispy snack. Oh, and his most recent post is about Kool-Aid pickles.
posted by sevenyearlurk on Jul 8, 2007 - 20 comments

I hate cilantro.

Freedom haters wail:
"Cilantro! More cilantro!"
The terrorists win.
- Dstieve
posted by Ambrosia Voyeur on Jun 25, 2007 - 83 comments

Bangcook

Tastier tofu courtesy of Shiok Food, a fantastic Thai cooking blog run by chef and restauranteur madman.
posted by klangklangston on Jun 20, 2007 - 29 comments

Streaming Food Porn

America's Test Kitchen, On Demand | Chowhound Cooking Videos | FOOD Network, Videos on Demand
posted by Dave Faris on Feb 9, 2007 - 32 comments

Soup

Soup has a history. Enjoy this comprehensive history of the humble (and sometimes not so humble) dish. A widely stated "fun fact" is that the earliest soup was made with hippopotamus bones, but fortunately today you have much tastier options. One favorite, chicken soup, is easy to make and really is good for you [pdf] .
posted by Deathalicious on Dec 26, 2006 - 25 comments

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