Cibo Links
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? Interesting commentary on the popolare condiment from New Yorker magazine.
3 fans
The Cook's Thesaurus provides a nice visual overview for many of the most common pasta shapes. Lumaconi (giant lumaca shaped pasta) anyone?
3 fans
Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately più rewarding—approach.
inviato
da
papa
più di un anno fa
3 fans
"Cut into a bistecca o a kebab, and somehow te can still deny that you're eating another animal, but with ribs, it's carnivoria in all its glory."
3 fans
Discusses alternatives to teflon. If restaurants don't need teflon, neither do you!
4 fans
You've probably heard adherents in both camps diss the other. However, this NYTimes articolo lauds the merits of both. Long live both fat and skinny asparagus.
inviato
da
papa
più di un anno fa
5 fans
Ribs are easy to cook, but there's più to the process than simply throwing them on the grill.
3 fans
Very nice foto gallery da a Cibo photographer.
3 fans
The SF Chronicle discusses local salmone shortages and some (delicious) alternatives to work with instead.
3 fans
Some fun cookbook lists in this article: "Desert Island Cookbooks", "Most Beautiful Cookbooks" and "Glad To Own Them But Barely Use Them".
5 fans
Cookies help us bring you Fanpop. By using Fanpop, you agree to our use of cookies.
Learn More Got It!