Paper Palate

I have always been of the opinion that if more people had to work as a waiter or waitress, they wouldn’t act like such twits when they go out to eat.
It appears that Frank Bruni, restaurant critic for the New York Times, agrees.
Even though it had been twenty years since he had last donned […]

Cook’s sticks with cozy comfort foods for their February 2006 issue, including biscuits, pot pie, and chocolate mousse.

The Recipes
Skillet Chicken Pot Pie
I am no expert on pot pie, but something about this recipe struck me as a little inauthentic. Shouldn’t the chicken filling be totally encased in pie, rather than just topped […]

‘Healthy’ is the buzzword for Olive’s February issue – lightly spiced Indian food and low fat desserts leading the usual backlash against the excesses of Christmas and New Year’s. Featuring several ways to prepare tuna, the highlight is definitely Gordon Ramsay’s signature dish for The Boxwood Café; Seared Tuna. I got most of the way […]

The fifteen day Lunar New Year festival starts this Sunday, and people of Asian descent around the globe are preparing in a flurry of cooking, cleaning and shopping.
If a city has an appreciable population of Chinese, Vietnamese or Koreans, you can bet that in the next few days there will be an article outlining […]

The fledgling food magazine, CHOW, recently reviewed here at the Paper Palate, has sent email out to subscribers noting that it will be at least six months before another issue arrives, because they are taking a break in order to raise enough funds to keep the magazine going without another interruption, and so they can […]

Reader’s Digest Association recently announced that they are releasing a new, digest-sized food magazine entitled Delicious in May, which is meant to compete with upscale foodie publications like Conde Nast’s Gourmet and Bon Appetit. (Meanwhile, Conde Nast is rumored to be launching a spin-off of Self called “Dishes,” which will concentrate on healthy eating and […]

Cook’s Illustrated is a no-nonsense food magazine that prides itself on thorough testing of all its recipes in an attempt to achieve the “very best” [fill in food here] on earth. This philosophy often lends the magazine a know-it-all air, but the attention to detail far surpasses anything I’d bother with in my […]

Bon Appétit picked “10 of the year’s most delicious obsessions” to feature in the January issue. One of thier picks was American caviar; my favorite meal has always been snacktime, so I decided to make myself a little batch of their potato pancakes with caviar.
American Caviar – with Crispy Yukon Gold Potato Pancakes. […]

It’s looking like a trend: magazines featuring popular Food Network personalities are popping up all over.
First, Everyday with Rachael Ray hit the newstands, and a few weeks later, Paula Deen’s bimonthly publication appeared: Cooking with Paula Deen. (I am willing to bet that Semi-Homemade’s Sandra Lee has one in the works, too.)
Much like Ray’s magazine, […]

Yesterday’s New York Times featured an article on chef David Burke’s experimentations with umami, the fifth flavor. Although it has only recently been confirmed that human tongues have taste receptors that detect umami, the taste, which is alternately described as “savory” or “meaty,” has been known in Japan since its discovery in 1908 by scientist […]