January 2010
8 posts
What's For Dinner?
Spaghetti with Pecorino Romano, Pancetta and Black Pepper
I’m stealing this recipe from this week’s The Week, but I’m adding pancetta because I am a wild and crazy lady.
The Week says: “This Roman dish is ‘the best quick meal’ we’ve ever tasted, said Yvonne Ruperti in Cook’s Illustrated. Though made with ‘just three main ingredients (cheese,...
Digital Gastronomy →
wearethedigitalkids:
heyitsnoah:
This project from the MIT Media Lab’s Fluid Interfaces Group sounds pretty amazing:
Cornucopia is a concept design for a personal food factory that brings the versatility of the digital world to the realm of cooking. In essence, it is a three dimensional printer for food, which works by storing, precisely mixing, depositing and cooking layers of ingredients.
...
Last night I went to a birthday dinner (my birthday! Mine all mine!) at Bouchon in Beverly Hills. Thomas Keller opened the restaurant in November, and I’d been dying to go; maybe everybody who tries to cook at home and becomes a little hooked has a chef on whom they have a big cooking crush, and mine are Thomas Keller and Alice Waters. My parents got me the Chez Panisse Cafe Cookbook, which...
What's For Dinner?
My favorite creamy polenta recipe evarrrrr
Short ribs braised with sherry, leeks, ginger, garlic, and soy
Roasted carrots
If you ever thought you’d maybe buy an issue of Fine Cooking, you should buy the current one (The Ultimate Mac & Cheese is on the cover, FOR INSTANCE). I’m tempted to crib everything from it, but I need to make sure Fine Cooking sticks around, because when...
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