SousChef Community

Filed under: Dessert, Recipes, Magazines, Frying ''Fear of both fried food and the act of frying means that doughnuts are strictly outsourced,'' writes Kelly Alexander in the New York Times Magazine. But it wasn't always so. For centuries doughnuts (and crullers, and fritters, and beignets) were staples of home cooks, who weren't afraid of a ...

Filed under: Vegetables, Recipes, Magazines, Newspapers, Meat Check out this week's New York Times magazine, which features several recipes from Chez Panisse chef David Tanis's new cookbook. The book, ''A Platter of Figs and Other Recipes,'' embodies the Chez Panisse philosophy: ''simple cooking meant to illuminate nature's perfect simplicity.'' ...

Filed under: Restaurants, Recipes, Magazines, Gin Last night I went to a party at James, a lovely little restaurant in the Italian Market section of Philadelphia. It was in celebration of the fact that the chef and co-owner James Burke had been named one of Food & Wine Magazine's Best New Chefs for 2008. It was a far swankier event than I am ...

Filed under: Vegetables, Recipes, Magazines, AmericaIn the New York Times Magazine, chef Daniel Patterson, owner of Coi in San Francisco, admits to a massive kitchen taboo - he doesn't like garlic. Well, he doesn't like eye-stinging, cutting-board ruining radioactive garlic, that is. What he does like is green garlic, the young stalks of the ...

Filed under: Magazines, Raves & Reviews, AmericaWriting in Slate, Sara Dickerman complains about how, despite the looming recession and sky-high food price inflation, food writers continue to rhapsodize over black truffles and $24 a pound Papillon Roquefort, without even a nod towards the fact that these ingredients cost more than many ...

Filed under: Magazines, Raves & Reviews, New Products, Health & MedicalAs I flipped past Maxim, Shape, and Better Homes and Gardens, a new mag caught my eye the other day - Clean Eating. Come again? I flipped through it for a minute or so, but couldn't, for the life of me, figure out what ''clean eating'' was. The opposite of 'dirty ...

Filed under: Grains, Recipes, Magazines, Super Bowl XLII Mmmmm....cornbread. It's one of those foods that I absolutely love but I just don't make for some reason. I think I get into these ruts where I don't want to haul out all the mixing bowls and ingredients and bake. Since we're doing healthy Super Bowl recipes today, I thought this would be ...

Filed under: Recipes, Magazines, in sixty seconds The classic food mag gets a makeover. Here's a letter from Editor-in-Chief Barbara Fairchild explaining the new look. The magazine picks the best dishes of the year, including the Indulgence of the Year, the Cuisine of the Year, the Ingredient of the Year, and the Dish of the Year. ...

Filed under: Dinner, Vegetables, Poultry, Recipes, Magazines, On the BlogsI have been subscribing to Everyday Food, Martha Stewart's squat cooking magazine, since it's inception January 2003. I still have every single issue I've received (although right now I'm using issues 1-34 to hold up the corner of a wall-mounted cabinet in my living room ...

Filed under: Recipes, Magazines, Holidays A treasure trove of cookie ideas for Christmas, including Double Chocolate Sandwich Cookies, Pistachio Torrone, Orange Cardamom Cookies, Meringue Stars, and Cinnamon Palmiers. How to make 3-D cookie ornaments for your tree. A Hannukkah menu, featuring finger foods. Some comforting ...