To braise, perchance to taste


January 9, 2009 by 8junebugs

SmartGuyJon’s mom once said she considers cookbooks fairy tales for grown-ups, and she’s absolutely right.

The internets provide an endless source for dream-worthy, drool-worthy foodie tales that are currently making me want to put on my grand’s apron and…well, cook stuff that apron’s never seen. My grand was a terrible cook and the reason I have a lingering fear of pressure cookers.

I was away for more than a week at Christmas, then hosting G. for about a week (during which, sure, there was fresh venison with caramelized onions and roasted potatoes, but there was also pizza!), and I have given my kitchen only the briefest nod since…oh, probably since the middle of October. I made a roast sometime in autumn — of that I am certain. But I’ve done little since then to feed my inner foodie.

And some days really do just call for pizza rolls and/or carrots and hummus…neither of which are good for my outer foodie.

So I’m dream-drooling about savory biscuits and roasted vegetables and lentil soup and homemade bread. I’ve restocked my freezer and am working on my pantry — my spices need replacing and I really should reorganize the shelves again, now that it’s back to just me in the kitchen.

(The current configuration does not allow my olive oil to live on a reachable shelf. As handy as it is to leave it on the counter, I’m short on counter space.)

Some of my current and perennial favorite food pr0n:

I Hate Swiss Chard (duh)

Bread and Honey (tons of soup recipes, which I’m all about right now)

Orangette (who now writes for Bon Appetit and has a cookbook coming out in March…which I have already preordered, having read her blog since before she met Brandon)

Cooking for Engineers (he writes up the recipes in a grid — it’s effing brilliant)

The Perfect Pantry

Chocolate & Zucchini

Epicurious (easiest online recipe source EVER)

Who am I missing? What are your favorite food stops online?


2 thoughts on “To braise, perchance to taste

  1. Alicia says:

    They have links to hundreds of foodblogs at a time.

  2. jon says:

    Funny–I don’t remember her saying that, but it does sound like something she would say. I fall back on the cooks illustrated website for almost everything–they almost never lead me wrong, although their recipes are frequently an enormous pain in the ass. They tend to follow the pattern: make once, decide what annoyance/flavor tradeoffs you’re not willing to make, make again.

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