Gilt Taste – An article entitled “how to make rockin risotto” documents the process of making rice in the Italian style, though the author goes overboard suggesting you use a diagram to note the doneness of the rice and use whipped cream to give the rice a light and airy consistency (our view: you don’t need the whipped cream if you make risotto in the correct manner).
Saveur Magazine – A great contest allowing food fans to select their favorite “best food blog”; we hope you nominate a site (if it’s ours, we would be honored!).
National Coffee Association – You’d be surprised how many folks drink bad coffee even with the best intentions. The best methods for making coffee at home include: grinding freshly roasted beans just prior to serving, getting water to the correct temperature and using good equipment like a French Press.
NY Times Dining & Wine – How many of you decant wine? We try to remember to do so, when appropriate, but we usually don’t (diving right into a tasty bottle whether it’s meant to be consumed straight from the bottle or “opened up” for a few hours).
The American – In Italia – The concept of “al dente” is thrown around like it’s founded in some epistemological truth and while some pasta should certainly be cooked “to the tooth”, it’s not necessary to cook all pasta in the aforementioned manner.
Aglio, Olio, and Peperoncino – We’ve never cooked puntarelle, or the sprouts of chicory, but they look delicious. The following is a great recipe from a even nicer Italian food blog.