New Humphry Slocombe lard caramels are the richest candies ever.
It's humble in it's main ingredients: chicken thighs, carrots, shallots, potatoes. But it's the riesling and cream that make you want to shout out to the world. So go on, pat yourself on the back and dig in.
Find out how to balance your favorite Spanish olive oil with the floral aromas of some fresh honey
Cinnamon pork chops with a POM-cider glaze
Soy sauce flavored candy? An old Kyoto soy sauce brewery makes a new hard candy.
Duck and Green Peppercorn Terrine, with Quince Chutney.
The new 2009 Emile Henry Tarte Tatin pan is all the rage. Check out this product review.
The Bitterlypse! It almost came to this: The end of cocktailia as we know it!
Swirls Cupcakes at LA Mag's The Food Event 09 "From the Vine"
Sweet Goat Cheese Grape Fritters
Okra with tomato sauce - simple and appetizing!
Chocolate Molasses Ginger Cookies - or what to do with your left over Halloween chocolates.
Ramen with Gimme Lean veggie sausage. A new take on the vegetarian classic.
Nachos Supreme: A lightened up Weight Watchers version of this favorite, fat-laden Happy Hour food.
Eggnog smoothie and chocolate cookies both made with Vietnamese/Thai coffee.
Just how good is this new tart fro-yo from Haagen-Dazs?
Mexican hot chocolate cupcakes.
Tilting Cake Turntable ($80) from Sur La Table--best part is the non-slip surface.
Rustic Whole Wheat Bread + Nutrimill Grain Mill Review
Ghost cupcakes inspired by a children's Halloween tale.
and there you have it: the answer to the age old Japanese question, “Can Jack in the Box become fancy by replacing the box for a bento?”
Special Halloween "magic cakes" from Konditor and Cook, London.
tho she doesnt look a day over 4, Hello Kitty turns 35 this year! and Royal/T cafe has a monthlong exhibit honoring our favorite mouthless pink kitty, food and all
Tips on using color in the kitchen, from a master kitchen designer.
Bok choy, gai lan, gai choy: A guide to Asian greens.
Tarantula Cookies... spooky enough for Halloween.
The favorite pear of Chez Panisse.
Triple grain power bars
Cooking Light's Sept. cover recipe: Herbed Cheese Pizza. Did it deserve the cover?
Check out this review of The Asian Barbecue Book and a recipe for curried potato wedges.
Refined Vices reviews Diplomatico Rum Blanco and experiments with a cocktail.