107 posts tagged with food and cooking. (View popular tags)
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I like big bundts and I cannot lie! In honor of November 15th, National Bundt Day, the Food Librarian is bringing us 30 days of Bundt cakes. (via)
posted by Horace Rumpole
on Nov 11, 2009 -
22 comments
"...it’s not a title, it’s a job. It’s a position in a kitchen. It comes from an old German word that means 'boss' or 'head of the shop.' In which case I am the chef of my operation, but it’s a production company. It’s not a kitchen, even though we do have a kitchen. That’s the closest thing to chef I am. All the good chefs that I know say that they are cooks employed as chef. All the people that say, 'I’m a chef,' generally aren’t. The good ones will say, 'I’m a cook.' Once people start saying, 'I’m Chef Bob!'—yeah, whatever. I’m Captain Kangaroo. Have a nice day". The Onion AV Club interviews Alton Brown. [more inside]
posted by peachfuzz
on Oct 19, 2009 -
110 comments
Dash and Bella is a blog about cooking with your kids. Its lovely and mouth watering.
posted by badego
on Oct 15, 2009 -
12 comments
"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
posted by The Whelk
on Oct 13, 2009 -
17 comments
Want to have a small bacon pick-me-up in the office or away from home? The food blog, Homesick Texan, presents the traditional recipe for Bacon Jam.
posted by 1f2frfbf
on Sep 16, 2009 -
43 comments
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
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
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. 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
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
The 100 easiest, fastest recipes. Ever.
posted by lalochezia
on Jul 22, 2009 -
71 comments
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
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
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
posted by Joe Beese
on May 31, 2009 -
86 comments
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. 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
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 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
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
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
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
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! 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
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
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
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
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
Trader Joe's Fan: Recipes, product reviews and more.
posted by invisible ink
on Nov 13, 2008 -
27 comments
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
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
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
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 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
"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
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
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. 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
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
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, 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? 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
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
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
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
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
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
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 [NY Times link] 101 incredibly simple 10-minute recipes from Mark Bittman.
posted by dersins
on Jul 18, 2007 -
70 comments
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