Fully Rooted
Parsnips, beets, carrots, et al. — for roasting and risotto. by Ari LeVaux With all due respect to the potato, few roots, if any, have less flavor. Carrot,... 8 hours ago | Memphis Flyer |  
Kinder, gentler green garlic mellows out the menu
Less bite means more versatility. Use it liberally in omelets, stir-fries, soups, pasta and even raw salads. Less bite means more versatility. Use it... 10 hours ago | Los Angeles Times |  
Culinary SOS: Pizzeria Mozza's chicken liver pate
We love the rustic texture of this chicken liver pate, which is coarsely chopped by hand. 10 hours ago | Los Angeles Times |  
Wine of the Week: 2008 Covenant Chardonnay ‘Lavan’
Who knew you could make a kosher Chardonnay that tastes like a white Burgundy? 10 hours ago | Los Angeles Times |  
Points South, Novato
At this Novato restaurant, customers often ask other guests at neighboring tables what they're eating. That's because what was formerly Sam's Roadhouse Diner on Alameda del Prado... 10 hours ago | San Francisco Chronicle |  
Dainty French pastry makes its way across the Atlantic
In patisseries across France, delicate sandwich cookies in every color of the rainbow take their place beside elegant eclairs, tarts and other works of pastry art. French macarons... 10 hours ago | The Inquirer & Daily News |  
MarketBasket: Bread with a past
When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is... 10 hours ago | The Inquirer & Daily News |  
Get smokin' with these recipes
Most of these recipes use a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted. The various types of wood chips called for are available... 10 hours ago | The Inquirer & Daily News |  
One handsome ham
It did not take me long to recognize Spain's obsession with certain pork products. Upon meeting Amparo, my roommate in Barcelona, she promptly informed me that she was that rare... 8 hours ago | The Inquirer & Daily News |  
When the focus on quality limits the choices
Here's an excerpt from Craig LaBan's weekly online chat: Reader: I visited Noble Friday night. The food was very good: the gnocchi appetizer and the free range chicken (honestly... 8 hours ago | The Inquirer & Daily News |  
Twenty Manning remaking itself as friendly grill
After 10 years, Twenty Manning (261 S. 20th St.) is preparing to undergo a transformation. Owner Audrey Taichman and chef Kiong Banh will close after business Saturday for a... 8 hours ago | The Inquirer & Daily News |  
Beer Raid backfires on liquor agents
Over lunch the other day they were telling tales of The Great Beer Raid at Resurrection Ale House, the tidy, good-eating, "neighborhood beer bistro" at 24th and Gray's Ferry. 8 hours ago | The Inquirer & Daily News |  
Irish repasts and revelry of the past
My Dublin-born brother-in-law and thousands of others who emigrated from the Emerald Isle, will swear to you that corned beef and cabbage was not traditionally served on St.... 8 hours ago | The Inquirer & Daily News |  
Councillor, butchers bond over trash talk
It's a tricky thing to bring together the right combination of dinner guests. In spite – or because – of the promise, "you and so-and-so will love each other, you're so much alike... 9 hours ago | Toronto Star |  
It's OK to smoke indoors: Just select the right wood chips, apply rub, let the flavor flow
CLOSE YOUR EYES and conjure up the thought of slow-smoking ribs. Memphis-style baby backs, the meat fall-off-the-bone tender, a simple dry rub tantalizingly complicated with deep... 9 hours ago | The Inquirer & Daily News |