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    Dec 1, 2012 |Story| Los Angeles Times

  1. Gifts for the cook

    <a href=&quot;http://www.latimes.com/features/food/dailydish/la-30-and-under-food-gifts-20121130-photos,0,3049058.photogallery">$30 and under</a> | <a href="http://www.latimes.com/features/food/dailydish/la-30-to-50-gifts-for-food-lovers-and-cooks-20121130-photos,0,613161.photogallery">$30 to $50</a> | <a href="http://www.latimes.com/features/food/dailydish/la-50-to-75-gifts-for-food-lovers-and-cooks-20121130-photos,0,6563143.photogallery">$50 to $75</a> | <a href="http://www.latimes.com/features/food/dailydish/la-75-and-over-gifts-for-food-lovers-and-cooks-20121130-photos,0,1495976.photogallery">$75 and over</a>
    $30 and under | $30 to $50 | $50 to $75 | $75 and over Edible gifts | For the modernist | Pretties for the cook | Basics | Gifts that keep giving | Beautiful tools GOODS SQIRL JAMS Jessica Koslow makes jams, marmalades, chutneys and fruit...

    Tags: Italy, Manufacturing and Engineering, Dining and Drinking, Heavy Engineering, Seafood

    2. Dec 19, 2012 |Story| Chicago Tribune

  2. What to get the foodie

    Does the dedicated cook on your list have every cookbook, every gadget? The try these last-minute gift ideas.
    Does the dedicated cook on your list have every cookbook, every gadget? The try these last-minute gift ideas. For a pictorial recap, please see our photo gallery. Dreamy chocolate Julie Waterman works flavorful ingredients (tart cherries and toasted...

    Tags: Williams-Sonoma Inc., Coconut

    3. Dec 20, 2012 |Story| Los Angeles Times

  3. Holiday cookie recipe: Rugelach with three fillings

    Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them....
    Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough,...

    Tags: Walnuts, Google+, Hanukkah, Cream Cheese, Coconut

    4. May 31, 2012 |Column| Chicago Tribune

  4. Carbo-loading

    As I exited Balena a week or so ago, a passing stranger stopped me.
    As I exited Balena a week or so ago, a passing stranger stopped me. "Good restaurant?" he asked, jerking his head toward the door. I nodded enthusiastically. "Great pizzas," I said. And in that split-second, I fear I gave Balena, which opened two...

    Tags: Pasta, The Bristol, Boka, Dining and Drinking, CLTV

    5. Jun 12, 2012 |Story| Baltimore Sun

  5. From the Harvest: Spring onions calcot style

    Spring onions rarely get a chance to shine. They are always relegated to playing fourth or fifth fiddle. But the spring onion has much more to offer than being a bit player in a soup. From now until the end of the summer, farmers' markets all over Maryland will offer these pungent alliums in sizes ranging from pencil thin to baseball thick. They're a cheap and easy way to impress your friends and family at a cookout (using our recipe, natch).
    Spring onions rarely get a chance to shine. They are always relegated to playing fourth or fifth fiddle. But the spring onion has much more to offer than being a bit player in a soup. From now until the end of the summer, farmers' markets all over...

    Tags: Tomatoes, Peppers, Onions, Breads, Recipes

    6. Jul 3, 2012 |Story| Baltimore Sun

  6. From the Harvest: Grilled peaches with goat cheese and barbecue sauce

    The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of the season.
    The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of...

    Tags: Peaches, Cheese

    7. Jul 10, 2012 |Story| Baltimore Sun

  7. From the Harvest: Grilled string beans and garlic scapes in miso vinaigrette

    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were fresh and properly cooked. But the problem is how to cook them differently. While steaming in a pan or boiling in salted water work well, it can get a little monotonous. So this time, try grilling. The dry heat evaporates the water inside the beans and concentrates the flavor while also picking up char from the flame. I use a perforated grill pan to cook my beans on the grill, but a grill basket with smaller opening works well also (in a pinch you could use your oven on broil and a cookie sheet). The key to this dish is tossing the still-sizzling string beans and scapes into the vinaigrette, which cooks the rawness out of the garlic and shallots. Garlic scapes are available at farmers' markets as well and are the curly stalks that shoot out of the tops of garlic bulbs. They are slightly garlicky and fantastic when mixed with string beans. If you cannot find scapes, substitute an equal amount of beans for them.
    Many of us grew up thinking that green beans came from a can. Those soft and water-logged beans were all we knew until we had our eyes were opened up to the true flavor of string beans (the name covers haricot verts, wax beans and green beans) that were...

    Tags: Green Beans, Shallots, Garlic, Kosher Salt

    8. Nov 14, 2012 |Story| Chicago Tribune

  8. A seasonal stunner

    Of all the holidays in this country, none may be as rich with tradition as Thanksgiving.
    Of all the holidays in this country, none may be as rich with tradition as Thanksgiving. The turkey stars. Bit players include stuffing, potatoes and buckets of gravy. Everything is seasoned to taste, influenced by the flavorings and stuffings and side...

    Tags: U.S. Department of Agriculture, Onions, Shallots, Thanksgiving, Holidays

    9. Oct 25, 2012 |Story| Chicago Tribune

  9. A slice of French pastry heaven

    La Fournette, with its butter-colored walls and toast-colored tables and row after row of crepes and croissants and brioche and tartines, hits the spot.
    La Fournette, with its butter-colored walls and toast-colored tables and row after row of crepes and croissants and brioche and tartines, hits the spot. This is no small feat. Sandwiched between the Twisted Baker and an Einstein Bros. Bagels, the sunny...
    10. Oct 16, 2012 |Story| WSBT-TV

  10. Chocolate Hazelnut Torte

    Take a no-bake shortcut and build a fancy looking and tasting dessert torte from store-bought frozen pound cake frosted with healthy chocolate hazelnut spread. Shhh...no one has to know how easy it was! Serves: 10 Preparation Time: 20 min Cooking Time:...
    11. Sep 20, 2012 |Story| Baltimore Sun

  11. 'Top Chef: Masters' recap, Episode 9 -- 'Old School, New School'

    It&rsquo;s the final countdown. Do do doot do, do do doot doo doo. Lorena, Kerry, and Chris are still standing. I have no idea how the final finals will work, as they seem to change it every season (two finalists! three finalists! one finalist and a goat!), so who knows what will happen at the end of this episode.
    It’s the final countdown. Do do doot do, do do doot doo doo. Lorena, Kerry, and Chris are still standing. I have no idea how the final finals will work, as they seem to change it every season (two finalists! three finalists! one finalist and a goat!...

    Tags: Apples, Michael J. Fox, Whole Foods Market, Teaching and Learning, Diabetes

    12. Aug 28, 2012 |Story| Chicago Tribune

  12. This food is social currency

    CHAKVI, Ga. &mdash; When it comes to hospitality, Georgians (think Black Sea, not pecan pie) are stern taskmasters. Their feasts, called supras, are dictated by protocol. The official toastmaster (tamada) grants permission to toast and signals the kitchen to refresh plates and uncork more bottles. At my first supra I lost count at the dizzying parade of plates, which I later learned was 42.
    CHAKVI, Ga. — When it comes to hospitality, Georgians (think Black Sea, not pecan pie) are stern taskmasters. Their feasts, called supras, are dictated by protocol. The official toastmaster (tamada) grants permission to toast and signals the kitchen...

    Tags: Halloween, Dining and Drinking, Tbilisi (Georgia), Travel, Lifestyle and Leisure

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Hazelnuts Photos
SLATHER IT ON: Homemade hazelnut-chocolate spread.
(May 22, 2013)
Homemade hazelnut-chocolate spread
A few hazelnuts add a playful touch to the composition...
(April 19, 2013)
Hazelnut and sherry zabaglione
Oatmeal gets extra love from hazelnut-chocolate spread,...
(March 20, 2013)
Hazelnut-chocolate oatmeal with strawberries and cream
 » All 30 Hazelnuts photos