Acidic bite, muted flavor, watery texture: these are all complaints that we have had about tomato soup recipes in the past. Apparently Cook's Illustrated agreed because their recipe for Creamy Creamle...
Icebox cakes are the perfect dessert when you want something fancy but don't want to turn on your oven. Cookie crumbs become soft and cake-like in the fridge... ...
Look! Our own Sara Kate made an appearance in Oprah's magazine this month, with cameos by Ursula and Maxwell... ...
Sunset magazine's editors have undertaken a "One Block Diet" project, growing their own vegetables, making their own wine, and nurturing their own honeybees. They're sharing their knowledge, too, in a...
Pasta salad is often the ugly stepsister at a summer cookout. Too greasy, too bland, too mushy, too limp. We spent years passing swiftly by the pasta salads at our family's cookout buffets. But Sara D...
Massachusetts will surprise you with the food and produce you can find here, as we've seen. But wine?! We have to admit that wine is not something we'd ever expect to find "locally grown." But an a...
This article by Ed Schoenfeld from the summer issue of Art of Eating has introduced us to a new cooking technique: velveting! Sometimes called "twice-cooking," velveting is a traditional Chinese cook...
Apparently we're not the only ones getting hooked on cooking with beer! The most recent issue of Beer Advocate Magazine features five "brew chefs" from around the country who have been experimenting ...
An article in this month's Gourmet kicks to the curb the idea that we humans sense the five tastes — salty, sweet, sour, bitter, plus umami — on specific parts of our tongues. According to the lat...
We've gushed about Jeni's Ice Creams a few (too many?) times here, but we can't stop talking about how good this ice cream is. We are very proud of this local treasure - all inspired by Ohio dairy and...
The beautiful kitchens in our house tours tend to be on their best behavior. Crumbs are cleared. The cookbooks are neatly stacked. All the chairs are pushed in. Published in the spring issue of Gastr...
There aren't any children in our household, so we wouldn't usually think to pick up a magazine for parents in search of recipes or cooking inspiration. But we noticed that some of our bookmarked recip...
We don't know a lot about Australian cookbook author and writer Donna Hay, but she reminds us a little bit of Ina Garten. Her recipes are simple, fresh, and comforting, and she seems like the ki...
Hot! New York Magazine is tired of the same old sangrias, and so they've gathered up inspiration from some of New York's hottest bartenders. Sangria may be our favorite summer drink - especially as in...
July's Saveur celebrates the great American road trip, with a poignant look at the charming mom-n-pop eateries that dot the country's roadways. Editor-in-chief James Oseland and food editor Todd Colem...
While I’m not a strict vegetarian/vegan, I’m still a little surprised to find myself intrigued by a provocative magazine based in San Francisco called Meatpaper, “a print magazine of art and ide...
After our discussion last week on the merits of cooking complicated meals, we read Benjamin Aldes Wurgaft's article in the latest issue of Gastronomica with a particularly keen eye. His article, "Eco...
As we've told you before, we're always looking for breakfast inspiration, and ways to make the most perfunctory meal of the day more interesting. That's why we were thrilled to get New York Magazine'...
Strawberries are still a little elusive at farmers' markets in New York City, but man oh man are they everywhere on the internet. Reading some magazine websites and food blogs today, we were virtua...
Kathryn found newly in-season cherries at a California farmer's market, and now we're way too hungry for plump, juicy cherries. Raw, half-cooked in a pie, or stewed in a sauce - we'll take them any wa...
We used to think that men's magazines were nothing but rags, full of bikini-clad babes and advice on pumping iron. But things have changed. Men's magazines have gotten more serious, and in turn, serio...
Who's got local strawberries? Anyone? We heard there were strawberries at the Union Square Greenmarket last weekend but weren't there to see them. If you've got strawberries, please make this pie and ...
Classic food mag Bon Appétit launched a new website yesterday with a look that was begun a little while ago with their new logo. We're impressed with what we've seen so far; we like that they are org...
Consumer Reports is a magazine we think highly of, but really only turn to when there's a major new electronic purchase to be made. It's useful when you need an unbiased opinion on the best DVD play...
We didn't realize there was a "season" for butter, but an article in New York Magazine alerted us otherwise. It makes sense that as cows start eating more grass, the flavor of the butter their mil...
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