July 7, 2009

Behind the Scenes at chow.com

Watch the Video 3:44
YouTube

I was in San Francisco recently. In addition to eating at one of my favorite restaurants, A16 (James Beard award winning chef and book), and eating at Charles Phan’s new noodle shop, Heaven’s Dog, I went to visit chow.com, one of the fastest growing and addictive food and wine websites. They have more viewers per month than Epicurious.com. (Although I still am a big fan.)

chow.com started as an offbeat food magazine in 2002, but the website has recipes, video tips, and unusual columns like The Perfect (as in fried chicken), The Basic (How to Make Icebox Cake), and Obsessives (as in an expert tells you how to sharpen and keep your knives sharp). There’s something for every foodie, and they try to explore food from a smart, funny, and refreshing perspective. Jane Goldman, the Editor-in-Chief, gives us a personal tour of the test kitchen and photo studio. Jane also talks about one of the newest food trends that’s sweeping the country.

Check out the grilled pizza recipe. It’s easy and delicious. Enjoy!

Nina

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November 11, 2008

Best Dark Chocolate Brownie Recipe Ever

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July 20, 2007

Nina’s Best Brownies Ever

The recipe for these brownies was given to me by a dear friend on the condition that I NOT publish the recipe, but I’ve adapted the recipe slightly, so she’s allowing me to divulge her secret and share it with you.

Nina’s Best Brownies Ever Makes 16 (2-inch) squares.

2 sticks (1 cup) unsalted butter, softened to room temperature
8 oz Baker’s bittersweet chocolate (not unsweetened), coarsely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
½ cup chopped walnuts (OPTIONAL)

Preheat the oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) with some of the softened butter. Melt the remaining butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Mix together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until mixed well. Whisk in the flour mixture, then add walnuts, if using and the batter into the baking pan.

Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35-40 minutes for fudgey brownies; or until wooden pick or skewer comes out clean, Bake longer for drier, cake-like brownies.

Cool brownies in the pan and cut into squares. (You can sneak a taste while they are still warm.)

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