Edible Rock

From amaranth to teff, whole grains from around the world are healthful and delicious. Recipes including whole-grain ginger-pear cakes, Tuscan farro and bean soup, and bulgur-mushroom pilaf showcase their versatility.

Going With Whole Grains : NPR.

Citrus, herbs, spices, salsa, and sugar.  Read more at:

Nourish: Five tips for making healthful, flavorful food – washingtonpost.com.

Nutrition and public policy expert Marion Nestle answers readers’ questions
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/03/FDHJ1BAK5U.DTL

A useful video from the Culinary Institute of AmericaHow to prepare artichokes.

Sherry’s distinct, maderized flavor, characterized as a tangy nuttiness, makes for elegant, edgy, savory cocktails.

via Ring in 2010 with something different: A sherry cocktail – latimes.com.

Diners who eat at the same restaurants on a steady basis are good customers; once a personal relationship is created, they become regulars.

via Restaurant regulars love the food — and the perks – washingtonpost.com.

Critic’s Notebook – Selecting the Year’s Top 11 New Dishes – Review – NYTimes.com.

Parsley, elsewhere found more often as a throw-away garnish, becomes the basis of that zesty, lemony, tomato-filled, bulgur-sewn refresher known as tabbouleh. Instead of appearing as a flavorless blob, as it often does, eggplant is combined with sesame paste and lemon juice to create tangy moutabal, a dip similar to the better-known baba ghanouj

via Choice Tables – In Beirut, Raw Materials Meet Magic – NYTimes.com.

Scientists uncork champagne’s complexity and the micro-mechanics of bubbles

via The Festive Side of Carbon Dioxide – WSJ.com.

The 11 Best Foods You Aren’t Eating – Well Blog – NYTimes.com.

From the story:

“My wife, who waits tables in San Francisco, brought to my attention how many people place their mobile phones on the dining table. Four people at a four person table typically means four phones, and it becomes difficult to set down plates and glasses. Ive traveled in Europe, where having your phone out is insanely rude, and Africa, where it means it will get stolen.”

via Michael Bauer: Between Meals : Put your phone in your pocket and enjoy your dinner.

Among the 12 chefs invited to compete is Danny Cerqueda, 29, of the Carolina Country Club in Raleigh, North Carolina.

via Bocuse d’Or Contestants Are Announced – Diner’s Journal Blog – NYTimes.com.

Step-by-step: Tackling a turducken – latimes.com.

Highest-Grossing Independent Restaurants in New York City | Restaurants & Institutions.

The executive chef and owner from one of my favorite restaurants, WD-50, talks about flavor combinations, and where he gets his inspirations. The flavorist conversations: Wylie Dufresne – Salon.com.

Please, good Chinese people, the fate of the top predator in the ocean food chain is in your hands. Shark fins are worthless and tasteless – Why You Shouldn’t Eat Shark Fin – The Atlantic Food Channel.

Sous vide combines the gentle, steady heat of poaching and an airtight seal, as in traditional methods of cooking in clay. “The food literally stews in its own juices: no air, no water, no evaporation,” said Wesley Genovart, the chef at Degustation.

via A Chef’s Fine Art, Now Available in Homes Near You – NYTimes.com.

From Bloomberg.com.

Get recipes for Roast Duck, Pan-Roasted Duck Breasts With Cranberry Coulis, Canard Au Vin and Duck Potatoes

via Duck: Famously Fatty, Simply Delicious : NPR.

Lindsey Bareham masterclass: gravadlax recipe | Recipes – Times Online.