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09/29/2011
Opinel Table Knives Helen Rosner
French Opinel table knives perform double duty as the perfect kitchen tool for cutting thick steaks and paring fruit.
08/09/2010
Almost impossibly expensive and difficult to re-create, the title meal in Babette's Feast was a grand gesture of gratitude. Molly O'Neill, writing for the New York Times, simplified the movie's main dish so that a home cook could relish the experience.
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Source: New York Times
08/09/2010
Julie & Julia is the most-talked-about food movie in recent times, and at its center is Julia Child's classic boeuf à la bourguignonne. Although the Julie Powell blog, on which the movie was based, has long been taken down, other savvy food bloggers have taken hold of the dish and transformed it. Here is the Savory Shutter's Julia Child experience.
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Source: The Savory Shutter
05/20/2010
In 1860, Gaspare Campari, master drink maker at the Bass Bar in Turin, Italy, developed the formula for a new liqueur featuring more than 60 ingredients including fruit peels, spices, herbs, and barks. Campari, the cherry-red apéritif he created, celebrates its 150th birthday this year. Continue...
05/04/2010
Slowly poaching salmon belly in olive oil with herbs brings out the salmon's inherent richness. This recipe, featured on the Zen Can Cook blog, pairs nicely with a salad tossed with mustard vinaigrette. Continue...
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Source: Zen Can Cook
11/21/2009
Southwestern and Italian flavors collide in these treats, which delight with chewy bits of fruit amid their twice-baked, nutty crunch. If you can't find blue cornmeal, replace it with the yellow variety. Continue...
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Source: Cafe Lynnylu
11/18/2009
According to the Spaniards, grenache (or garnacha), an important component in rioja wines, has its origins in Spain; the French, on the other hand, claim that Châteauneuf-du-Pape is grenache’s birthplace. The debate rages on, but at least California can be added to the list of places where grenache thrives. Continue...
11/13/2009
Entertaining is easy when you have these cheese puffs ready to go: both the buttery puff pastry and the macadamia nut pesto can be made ahead and frozen. This recipe calls for goat's milk ricotta, but you can always substitute cheese made with cow's milk. Continue...
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Source: Pham Fatale
10/19/2009
Sweet and salty Gorgonzola melts with leeks in a savory baked custard. Topped off with shredded Parmesan and browned on top, it gains a crispy exterior that gives way to the creamy center. Continue...
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10/06/2009
Anchovy fillets add a briny essence to a dish. Stir them into slow-cooked onions until they dissolve, and pair them with spinach to use as a base for a creamy quiche. Continue...
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Source: Hollow Legs
09/26/2009
Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue...
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Source: Jenn Cuisine
09/16/2009
Like some French Legionnaire who dropped his weapons in the sand and decided to stick around, L’Artisan Du Chocolat is an unexpected bastion of the tri-color in a neighborhood of pupuserias and Korean bulgogi. Continue...
09/09/2009
When it comes to well-priced pinot noirs, I like to stick to ones that are soft, elegant, and not over-oaked. Domaine Parent, located in the village of Pommard in Burgundy, offers wine made from their younger vines in a declassified release called bourgogne rouge. Continue...
09/02/2009
Rieslings aren't always sweet, contrary to popular stereotypes. Alsace, a region of northern France that borders Germany, is well known for its dry-style rieslings. Continue...
Roots of Flavor: Onion Recipes
Hot, crisp Belgian-style frites are like an elevated ideal of American french fries: airy, greaseless, and attended by a diverse array of dipping sauces. From a traditional garlicky aioli to a Korean tofu-chile sauce, there's a frite sauce for every palate.
02/06/2013
Like many of the world's great foods, tarte flambée started out as a working-class dish—in this case a flatbread cooked in wood-fired ovens by farmers in Alsace. One of our favorite chefs from that French region, Gabriel Kreuther, serves a spectacular version in the Bar Room of the Modern in Manhattan.
Issue #153
03/16/2011
Sicilian Stars Roberta Corradin
From SAVEUR Issue #136by Roberta Corradin Sicily may appear to be the place that time forgot, but it actually lays claim to some of Italy's most creative chefs. It all began in the mid-1990s, when a handful of winemakers in the Mount Etna region, who had long sold their wine to be blended with French and Piedmontese reds, started focusing on their own bottles. Before long, international wine buyers and journalists began finding their way to the southeastern part of the island, where a quiet culinary revolution was under way.Keep reading »
Issue #136
12/30/2010
From SAVEUR Issue #135by Michael Solomonov Nearly all of the spices we use at Zahav are sourced and blended for us by Lior Lev Sercarz, an Israeli-born, French-trained chef who has a shop called La Boîte à Epice in New York City.Keep reading »
Issue #135
12/13/2012
This holiday season, take inspiration from around the world with these 25 international Christmas recipes, from sugar-dusted Polish bow-tie fritters and the Puerto Rican Christmas staple pernil asado (roast pork shoulder) to tourtière, a rustic Canadian meat pie.
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