음식 음식 Links
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? Interesting commentary on the 인기 condiment from New Yorker magazine.
3 fans
The Cook's Thesaurus provides a nice visual overview for many of the most common 파스타 shapes. Lumaconi (giant 달팽이 shaped pasta) anyone?
3 fans
Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately 더 많이 rewarding—approach.
제출됨
의해
papa
over a year ago
3 fans
"Cut into a 스테이크 또는 a kebab, and somehow 당신 can still deny that you're eating another animal, but with ribs, it's carnivoria in all its glory."
3 fans
Discusses alternatives to teflon. If restaurants don't need teflon, neither do you!
4 fans
You've probably heard adherents in both camps diss the other. However, this NYTimes 기사 lauds the merits of both. Long live both fat and skinny asparagus.
제출됨
의해
papa
over a year ago
5 fans
Ribs are easy to cook, but there's 더 많이 to the process than simply throwing them on the grill.
3 fans
Very nice 사진 gallery 의해 a 음식 photographer.
3 fans
The SF Chronicle discusses local 연어 shortages and some (delicious) alternatives to work with instead.
3 fans
Some fun cookbook lists in this article: "Desert Island Cookbooks", "Most Beautiful Cookbooks" and "Glad To Own Them But Barely Use Them".
5 fans
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