Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise.

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Beautiful tea towels from eight top designers.

Sort of Convenient

Nancy Silverton does quick her way.

I’ve borrowed THE SILVER SPOON Italian cooking bible from our local library prior to purchasing it. It is a 1200+ page hefty devil covering many aspects of Italian cooking and only recently translated to English. There are a...

of threads on this – if you search for "silver spoon." This said – It is good inspiration.

I don’t usually post much at all but felt my experience today at Spoon Thai warranted it. I had never been there before and should have been at least a little concerned about the inability to communicate following the first...

Hmmm – have you narrowed your choices down to just these two Thai restaurants? We’ve never been to TAC QUICK, but our experiences at Spoon Thai – have been OK but nothing special. We go there mostly becauce of...

hahah..i’m NOT stalking you! In a giant spoon....like the ones you have war wonton soup with (I have them if you need to borrow)....serve one medium sized grilled scallop with a drizzle of beurre blanc sauce that has a HINT...

I saw that today and thought it looked interesting. Reminded me a bit of the Italian Silver Spoon.

- most of the elements are borrowed from places like the Mondrian or the Standard. I ate out on the patio which was perfectly pleasant, but they really need to put more plants out there, as it is a bit barren. As far as the food,...

it and those fussy control freaks at Cook’s Illustrated can just, well, that’s another rant. Can I borrow your spaetzle press? I can’t find one and two spoons just don’t get it.

with a little sugar until it was very soft and drained it well. Turns out I was right. I added a small amount of almond extract for good measure, but the rest of the recipe remained the same. I iced the cake with cream cheese...

Singapore! at 56th St. and 34th Av. in south Minneapolis is a pretty good bet for Malaysian-Ethiopian cuisine. Granted most of the dishes borrow from one more than the other, but there are some fusion options there. Heartland at...

, creativity, and scruples. But is this really the case? Chefs 'borrow' from one another all the time, dishes develop and take on new and sometimes unexpected dimensions in the hands of others. Maybe if Blumenthal was asked where...

I do mine by hand with a mixing bowl and a large wooden spoon. Prefer it over machines.