Food Links
Mustard now comes in dozens of varieties.
Why has ketchup stayed the same? Interesting commentary on the popular condiment from New Yorker magazine.
3 fans
The Cook's Thesaurus provides a nice visual overview for many of the most common pasta shapes. Lumaconi (giant snail 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 more rewarding—approach.
Submitted
by
papa
over a year ago
3 fans
"Cut into a steak or a kebab, and somehow you 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 article lauds the merits of both. Long live both fat and skinny asparagus.
Submitted
by
papa
over a year ago
5 fans
Ribs are easy to cook, but there's more to the process than simply throwing them on the grill.
3 fans
Very nice photo gallery by a food photographer.
3 fans
The SF Chronicle discusses local salmon 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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