Cook the Book: 'My Paris Kitchen' by David Lebovitz

Parisian gnocchi - but only because Paris is in the name...

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Giveaway: Win a Pair of California Wine Country Prints

Jordan (for obvious reasons)
Sequoia Grove - my one and only (very short) trip to Napa brought me here. They turned me on to Rose, I'll always thank them for that!

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Pasta from Hell at East Coast Grill back in the Chris Schlesinger days. Made me feel sick it was so hot. I'd do it again if it was still offered at Hell Nights.

Bake the Book: First Prize Pies

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Polenta - simple and a canvas for so many flavors

While I'm here... cookbooks that feature a person on the cover, instead of food or a setting, tend to be focused on the wrong things.

Bake the Book: The Model Bakery Cookbook

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

I'd throw it away, my sweetheart is a vegetarian! But she's such a sweetheart that she'd have no problem with me sizzling one up in a cast iron, the tried and true method popular with the SE crowd. The other? Feb 15th!

Michael Ruhlman's Offset Spoons, for Better Basting, Skimming, and More

Ruhlman's blog has gone from educational and regularly interesting to constant advertisements, product placement and a once-a-week cocktail recipe. Sad :(

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

scratch puff pastry. Whoa nelly!

The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup

I'm so glad you posted this recipe, thanks!

7 Great Asian Noodle Soups in Boston

Can't get enough Gene's (the one in Boston, anyway)! The #4 (Hand pulled noodles with garlic, oil and chili) is my personal favorite. If get it for lunch one day, everyone else gets it the next just because it smells so good and they want some.

Great selection, have to check some of these off the list.

Seattle Seahawks vs. Denver Broncos: Who Wins the Super Bowl of Food?

What about the newest category, one unique to these two states? Who wins the, ahem... edibles category?

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

Any chance at getting the chanterelle recipe from No. 9 park? This soup looks great too, lots of good tips!

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I ate 3 lunches before heading to the airport when visiting Austin. I've never hurt so good.

Cook the Book: 'One Good Dish' by David Tanis

Polenta napoleons with roasted veggies. It's pretty, delicious and simple to make

New Ways to Prepare Oatmeal

The ideas in food new cookbook Maximum Flavor has an oatmeal carbonara that looks over the top. Several types of oats, pressure cooker, pancetta and so forth.

(hint, you can see the recipe on amazon using the "look inside" feature... free!)

Ask a Cicerone: Breweries to Watch in 2014

Wow, lots to look forward too! I'm happy to see Jack's Abbey is growing, I love their beers! Good for them!

The Food Lab: This is How Hot and Sour Soup Should Taste

Looks awesome! Would using a raft clarify this sort of broth (or, are there broths that wouldn't be raft-able)? It's a technique I've actually never tried but it seems to be an easy one!

Also, if I wanted to make a veggie version of this (and keep it Food Lab elevated) would your vegan Udon be a good choice?

Cook the Book: 'Feast' by Sarah Copeland

Roasted brussel sprouts with red onion and a drizzle of balsamic

Mei Mei in Boston Goes Brick and Mortar, Introduces Trotters and Waffles

Thanks for the write up, that looks like a good dish, too. The price kind of surprised me but the details seem to warrant it. I haven't had a double awesome since I ruined my keyboard at work, looking forward to making a mess at their tables instead, it's been too long!

Bake the Book: The Four & Twenty Blackbirds Book of Pie

Mom's apple pie, unless my wife is reading this... then it's my wife's apple pie.

Cook the Book: 'Lighten Up, America!'

try going gluten free for a while. I've toyed with other restrictions but am curious how hard it would be to not eat gluten. Also curious to see if I can feel it.

Seriously Delicious Holiday Giveaway: The Baking Steel

garlic salt, no matter what I put on a pizza it is always better with garlic salt

Splenda/sugar substitutes in cocktails

I was mixing up some caipirinhas last night and getting sick of the sugar not dissolving completely (I also lack patience). I switched to splenda and it mixed in right away and tasted as good, or did it?

What does drinks think about sugar analogs in drinks?

The high solubility of splenda is attractive to me and I couldn't notice a difference in taste. Would certain drinks be better or worse for this? Also, fewer calories (not that the last tsp of sugar was the one to put my BMI over 30)

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