May 17, 2006
Find out about food mags from afar such as England’s Olive and Australia’s Donna Hay, Regina Schrambling reports in the LA Times.
Prepare for grill season with this pickled onion relish recipe from Readymade magazine. Make it now, it keeps forever.
There is nothing vinegar can’t do, just ask the Vinegar Institute. via Lifehacker
The secrets behind perfectly cooked rice revealed!
Keeping organic affordable, when to go with regular produce.
May 10, 2006
Get Mom one year of Gourmet, Bon Appétit, Condé Nast Traveler, or Cookie when you spend $50 or more (free shipping on orders over $25) at the cookbook superstore, Jessica’s Biscuit.
The Peanut Butter & Co. Gift Set A cookbook filled with tasty recipes for each of the following: Smooth Operator, Crunch Time, Cinnamon Raisin Swirl, The Heat Is On, White Chocolate Wonderful, and Dark Chocolate Dreams.
Gourmet assortments from Earthy Delights and IGourmet.
May 1, 2006
You can read all of the spring issue’s articles online here.
April 4, 2006
Check out this special issue from Fine Cooking. Perfect for spring, it’s filled with delicious recipes you’ll want to make a special trip to the farmer’s market for.
Up front, there’s a great round-up of some things for the kitchen. Here are a few of my favorites:
1) The Tomato Shark (also hulls strawberries) from Sur La Table. 2) The Progressive Fresh Herb Keeper can extend the life of your fresh herbs up to 3 weeks. 3) Stonehouse Olive Oil with Persian Lime. You could add to vinaigrette but I’d try it solo first with a touch of salt and pepper.
