best recipes on the web http://www.simplefoodie.com/ Tue, 22 May 2012 23:00:02 PDT http://simplefoodie.com/img/rsslogo.gif http://www.simplefoodie.com/ 50 30 Tue, 27 Dec 2011 17:44:40 PST Twas the season and Christmas was fast approaching.  I volunteered to cook for our large family Christmas gathering and an underground oven was calling my name.

What I envisioned was a casual menu of freshly made tortillas holding chunks of slowly cooked fork tender pork topped with killer homemade salsas.

From this vision came the following menu:

Cochinito Pibil

Tortillas

Salsa Verde

Salsa de Molcajete

Frijoles de la Olla

Mexican Style Rice



I started two days before Christmas by making an Achiote Rub with the aid of a molcajete.&... http://www.simplefoodie.com/blog/?p=354 Wed, 23 Nov 2011 15:54:01 PST Corn Bread Stuffing with Sausage Recipe. A little taste of the South. This wonderful combination of sweet corn bread with savory sausage makes a welcome addition to any Thanksgiving table.]]> http://www.simplefoodie.com/recipes/corn_bread_stuffing_with_sausage.htm Mon, 21 Nov 2011 19:15:56 PST Sugar Cookies Recipe. Sugar cookies are so good and easy to make. You'll be surprised how fast you can whip up a batch of these cookies. 1 batch comes to 2 dozen cookies.]]> http://www.simplefoodie.com/recipes/sugar_cookies.htm Thu, 29 Sep 2011 15:22:43 PDT Every year my family and I take a trip to a campground just north of Santa Barbara called El Capitan Canyon.  It’s a great place to cook over an open fire.

El Capitan Canyon is best known for their glamping amenities.  And by glamping I mean glamorous camping.  You can either stay in a cabin that has a full size bed, bathroom, and small kitchenette.  If you’re feeling a bit adventurous you can stay in one of their tents.  Instead of sleeping in a sleeping bag on the ground the tent comes with a full size bed that’s complete with fluffy comforters and pillows.  Every campsite comes with a fire ring and a grate for your basic cooking.  This is what really draws me to this spot year after year.   Not only do I get to spend quality outdoor time with m... http://www.simplefoodie.com/blog/?p=317 Wed, 31 Aug 2011 16:39:23 PDT Figs and Fettuccine Recipe. A creamy and delicious pasta dish accentuated with the addition of fresh figs. The figs impart a slight sweetness that balances the savoriness of the red pepper flakes and the slight sourness of the lemon zest. All off this combined with the lightness of the egg noodles produces a winning dish that you and your family will enjoy.]]> http://www.simplefoodie.com/recipes/figs_and_fettuccine.htm Sun, 28 Aug 2011 13:11:38 PDT Fig Fritters Recipe. Make fig fritters is great way to prepare figs for a simple dessert bite or for eating with a delicious scoop of ice cream. This is a great way to experience the intensified flavors and textures of a cooked fig.]]> http://www.simplefoodie.com/recipes/fig_fritters.htm Sat, 27 Aug 2011 13:29:53 PDT Fig Tapenade Recipe. An incredible spread for slices of crusty bread or crackers. The slight sweetness of the figs adds a complimentary layer of flavor to this savory spread.]]> http://www.simplefoodie.com/recipes/fig_tapenade.htm Tue, 16 Aug 2011 18:25:09 PDT Pulled Pork Recipe. A classic barbeque recipe that every serious grillmaster must try. You have your slowly smoked pork that just falls off the bone topped with a savory vinegar dressed coleslaw between two pieces of bread. It just doesn't get any better. A crowd pleaser.]]> http://www.simplefoodie.com/recipes/pulled_pork__e_north_carolina.htm Tue, 16 Aug 2011 18:21:30 PDT Bo Ssam recipe. This is a classic Korean recipe that serves a big and hungry crowd. It's a great meal of fork tender juicy pork wrapped in a crisp piece of lettuce or silky napa cabbage topped with your favorite asian hot sauce or ssamjang.]]> http://www.simplefoodie.com/recipes/bo_ssam.htm Tue, 16 Aug 2011 18:17:04 PDT Lechon Asado Recipe. A classic Cuban feast traditionally made with a suckling pig but for this recipe we're using a manageable pork shoulder-butt roast. The pork is brined to increase the tenderness of the meat and marinated with the Cuban Garlic sauce Mojo Criollo. The result is a fork tender pork that will melt in your mouth.]]> http://www.simplefoodie.com/recipes/lechon_asado.htm Mon, 15 Aug 2011 17:46:02 PDT Carne Asada Tacos Recipe. It wouldn't be a Mexican Fiesta without Carne Asada Tacos. If you're looking for party food make sure to include this dish in your menu. There is nothing like eating Carne Asada Tacos topped with a little onion, chopped cilantro, and green salsa.]]> http://www.simplefoodie.com/recipes/carne_asada_tacos.htm Mon, 15 Aug 2011 17:21:34 PDT Carne Asada is an all time Mexican favorite. It's great as a steak or chopped up for tacos.]]> http://www.simplefoodie.com/recipes/carne_asada.htm Wed, 10 Aug 2011 18:04:05 PDT Mexican Style Rice Recipe. Next to beans this is a must for any Mexican or Latino meal.]]> http://www.simplefoodie.com/recipes/mexican_style_rice.htm Wed, 10 Aug 2011 17:57:01 PDT Pork Chops with Salsa Verde Recipe.]]> http://www.simplefoodie.com/recipes/pork_chops_with_salsa_verde.htm Wed, 13 Jul 2011 21:06:31 PDT Pulled Pork - W. North Carolina Recipe. A classic American BBQ recipe that comes from the Western part of North Carolina. The pork is so delicious and juicy that it just falls of the bone. Grab a piece and dip it in the tomato based sauce or pile it high between two pieces of toasted bread.]]> http://www.simplefoodie.com/recipes/pulled_pork__w_north_carolina1.htm Wed, 13 Jul 2011 20:36:50 PDT Piedmont-Lexington Pulled Pork Sauce Recipe. The classic West North Carolina Pulled Pork tomato based sauce. Either dip your pulled pork directly into the sauce or pour over your sandwich.]]> http://www.simplefoodie.com/recipes/piedmont__lexington_dip1.htm Mon, 11 Jul 2011 19:27:07 PDT Mexican Fruit Cocktail Recipe. We see the fruit carts on the street corners with vendors who will cut to order fresh fruit topped with a spicy seasoning and drizzled with fresh limejuice. This is a refreshing snack that is the perfect combination of sweet, juicy, and spicy. Once you have fruit this way you might find yourself craving it on a daily basis.]]> http://www.simplefoodie.com/recipes/mexican_fruit_cocktail.htm Wed, 06 Jul 2011 17:55:39 PDT Mojo Criollo Recipe. The classic Cuban Garlic Sauce that is used to marinate pork, chicken, and beef for the grill and oven. It's most important use is in the preparation of Lechón the roasted Cuban suckling pig.]]> http://www.simplefoodie.com/recipes/mojo_criollo.htm Mon, 13 Jun 2011 20:43:06 PDT A must see documentary for anyone who loves food and appreciates all the work and effort that goes into preparing an exceptional dish.

This is a classic story of a chef who comes to the United States in search of greatness and who pushes himself and all that works with him to be the best.

The dishes one sees at the beginning of the film are works of art of a young chef.  Of course with being so young and talented one gets the sense that his food is received as being arrogant and of trying to hard.  I began to think of the great artists who probably had to endure the same criticism during their time to only be truly recognized for their greatness once their time had passed on this planet.

For a bit I felt that this chef would face the same fate as he went from job to ... http://www.simplefoodie.com/blog/?p=310 Fri, 03 Jun 2011 16:38:52 PDT Blood Mary Recipe. The pick me up in the morning cocktail. Perfect if you're tailgating or having brunch.]]> http://www.simplefoodie.com/recipes/bloody_mary.htm Wed, 01 Jun 2011 21:35:37 PDT Grilled T-Bone Steak. The T-Bone steak is one of the best cuts for the grill. It takes hardly any time to cook, it looks great and has an incredible amount of flavor.]]> http://www.simplefoodie.com/recipes/grilled_tbone_steak.htm Wed, 01 Jun 2011 21:11:44 PDT Grilled Porterhouse Steak. The porterhouse steak consist of two tender steaks connected by a T-shaped bone, the top loin which is incredibly flavorful and the very tender tenderloin steak. It's the best of both worlds.]]> http://www.simplefoodie.com/recipes/grilled_porterhouse.htm Tue, 31 May 2011 16:40:23 PDT As a father of two young girls, I have finally reached an important milestone.   Gone are the days of having to wolf down a meal in order to carry a misbehaving child out of a restaurant so that my wife can finish her meal in peace.  Gone are the days of children going under the table to antagonize their siblings.  Gone are the days of asking my daughters, "Do you want a cheeseburger, mac and cheese, or chicken fingers?"

Now my children want the grown up  menu.  These kids want to go to the restaurants that serve grilled artichokes with garlic aioli and roasted pork belly.  We still have to remind them to chew with their mouth’s closed and to place their napkins on their laps after being served.  But most importantly they are respectful of those who serve us our f... http://www.simplefoodie.com/blog/?p=296 Sat, 28 May 2011 19:47:50 PDT 
The Lindy and Grundy Sausages in the refrigerator have been beckoning me all week.  So with a little free time today I decided to grill up the Spicy Pork with Kimchee Sausage and the Mexican Chorizo.
I sparked up the mesquite and grilled them with some Cuban bolillos from Porto's in Glendale, Ca.
No quite a Choripan but still a delicious combination.
To go on the side I made a Tomato and Red Onion Salad. 
After grilling them up I sliced the sausage in half length wise and placed it inside of the bolillo.
Then I placed some salad on top making sure to spoon in some extra vinaigrette.
This was a killer sandwich with every bite.
First the crunch of the bread.
Then the taste of the vinaigrette soaked into the bread.
&#1... http://www.simplefoodie.com/blog/?p=292 Tue, 24 May 2011 20:15:40 PDT 
It was a Friday afternoon and while browsing my Twitter  feed I came across a post from Lindy and Grundy.   They’re a new butcher shop in Los Angeles that sells local, pastured and organic meat.  I first became acquainted with them when I saw their name on the Cochon 555 website and then later running around the event helping out with the butcher competition and serving as judges for the competition.
On Twitter they posted:

Beef 'n bacon grind makes the BEST burger you'll ever have!! Top it off with Farmstead original blue cheese, caramelized onions & arugala!

That really peaked my curiosity and since I was in the neighborhood I decided to stop by and check out their shop.

What a great shop.&#1... http://www.simplefoodie.com/blog/?p=283 Tue, 24 May 2011 13:20:22 PDT Hamburger Sliders Recipe. A favorite among the kids at heart. A juicy hamburger patty between two slices of sweet Hawaiian bread. Top your slider with your favorite cheese or condiment and then proceed to press the bread down and take a bite.]]> http://www.simplefoodie.com/recipes/hamburger_sliders.htm Tue, 03 May 2011 20:55:22 PDT Grilled Avocado Recipe. A favorite recipe among avocado farmers who like to taste the true flavor of avocados. The flavor is enhanced with a slight smokiness of the grill and spiciness of your favorite salsa.]]> http://www.simplefoodie.com/recipes/grilled_avocado.htm Mon, 02 May 2011 16:01:28 PDT [caption id="attachment_235" align="alignright" width="600" caption="10 Hour Pork Should with Cracklings from Mozza"][/caption]

What is Cochon 555?

Cochon –French for Pig.
5 Chefs, 5 Pigs and 5 Winemakers

The event founded by Brady Lowe is on a mission.

Their Mission: Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers the opportunity to connect with like-minded agriculturalists, renowned chefs and the pork-loving public. Our goal is to help family farms sustain and expand their bu... http://www.simplefoodie.com/blog/?p=225 Sat, 30 Apr 2011 16:02:49 PDT Maya Guacamole Recipe. An elegant guacamole bringing out the true flavor of avocados and enhanced with the sweetness of roasted green onions and red bell peppers.]]> http://www.simplefoodie.com/recipes/maya_guacamole_dip.htm Tue, 26 Apr 2011 14:57:39 PDT Carrot Salad Recipe. A simple French salad. The end result from this recipe is a perfect balance between the sweetness of the carrots, the sourness of the lemon juice, and the spiciness of the Dijon mustard.]]> http://www.simplefoodie.com/recipes/carrot_salad.htm Tue, 26 Apr 2011 11:53:54 PDT Carrot Salad

I revisited this recipe last night because I couldn’t take the picture I originally posted years ago and I had carrots ready to go in the refrigerator.   What a great way to use carrots and it’s such an easy recipe to make.   You really have all bases covered in this salad.   Crunch texture from grated carrots, tanginess from the Dijon mustard, and sweetness from the carrots that accentuated with a bit of honey.
... http://www.simplefoodie.com/blog/?p=217 Sun, 17 Apr 2011 21:57:14 PDT Easter Egg Recipe. A great activity for the whole family to enjoy. Get together with your kids color some eggs and have an Easter Egg hunt.]]> http://www.simplefoodie.com/recipes/easter_eggs.htm Sun, 17 Apr 2011 19:39:08 PDT ... http://www.simplefoodie.com/blog/?p=214 Fri, 25 Mar 2011 18:32:00 PDT Jamaican Jerk Chicken Wings Recipe. Tired of the same old wings from upstate New York. Then get a little I-ree Man and try these wings. No need to dip these wings because they have all the flavor you'll need with a little heat.]]> http://www.simplefoodie.com/recipes/jamaican_jerk_chicken_wings.htm Mon, 21 Mar 2011 21:28:19 PDT Bolognese Sauce Recipe. It's just decadent and good. If you want to treat yourself to a hearty meal prepare this sauce and pour it over any type of pasta. The best part of the dish is the chunks and slivers of meat that have been slowly cooked.]]> http://www.simplefoodie.com/recipes/bolognese_sauce.htm Mon, 14 Feb 2011 21:51:51 PST Kir Royal Recipe]]> http://www.simplefoodie.com/recipes/kir_royal.htm Mon, 14 Feb 2011 17:09:28 PST Margarita Recipe]]> http://www.simplefoodie.com/recipes/margaritas.htm Mon, 14 Feb 2011 09:38:08 PST Mimosa Recipe. The classic brunch cocktail.]]> http://www.simplefoodie.com/recipes/mimosa.htm Sun, 13 Feb 2011 18:04:50 PST The national drink of Peru.]]> http://www.simplefoodie.com/recipes/pisco_sour.htm Tue, 16 Nov 2010 21:05:36 PST If you're looking for a way to get more people involved in preparing the Thanksgiving feast consider frying a turkey.

First the questions and answer session:

Fry a turkey? Yup, it's quick and delicious.

How long does it take? It takes about 3 minutes per pound so you're looking at 40 to 45 minutes. (This is always followed by a... Really?)

Does it taste good? It tastes delicious because you can inject the turkey with all different types of marinades to get everything from a buttery flavor to a down right 3-alarm fire Cajun turkey.

Now here's the part where you really blow their minds. You start telling them what's involved in frying a turkey.

You will be frying in about 3 gallon... http://www.simplefoodie.com/blog/?p=8 Tue, 16 Nov 2010 06:31:24 PST Every year at this time I encounter someone who is at the crossroads. Should I really invest the time in preparing a turkey for Thanksgiving? The question I always ask back is do you want to ruin Thanksgiving or do you want to be a rock star?

It's really easy to ruin Thanksgiving. Just throw the turkey in a roasting pan with a little seasoning and place it in the oven for hours. You will end up with a turkey that is dry and has little or no flavor. So much so that you will find your guests dousing it with gravy or spreading the cranberry sauce on thick. And you will always be remembered for that flavorless dry turkey. You can imagine the conversations or I know you've participated in the conversations. It goes something like this.. How was your Thanksgiving? It was ok. How was the turkey? Oh it was really dry, no flavor. Poor thing. She or... http://www.simplefoodie.com/blog/?p=7 Sun, 14 Nov 2010 18:00:35 PST 

Click here to check it out.... http://www.simplefoodie.com/blog/?p=206 Sun, 14 Nov 2010 17:58:32 PST 

Click here for Recipes... http://www.simplefoodie.com/blog/?p=203 Sun, 10 Oct 2010 09:46:21 PDT 

This morning as we sat around the breakfast table and started discussing plans for our annual Halloween celebration the kids started asking me about the origins of Halloween.  As a kid in high school I first learned about its origins that dated back centuries.  I luckily was able to locate a great recounting of its history on History.com.  It provides great insight on why it is celebrated and the many traditions of the holiday.
Halloween — History.com Articles, Video, Pictures and Facts.

For fun items to make for Halloween check out our Halloween page.... http://www.simplefoodie.com/blog/?p=199 Tue, 31 Aug 2010 16:22:07 PDT 

Just because they call it labor day doesn't mean you have to work hard. Take it easy and enjoy your grill this last weekend of summer with these simple recipes.

[caption id="attachment_157" align="aligncenter" width="290" caption="Chorizo Stuffed Dates"][/caption]



[caption id="attachment_161" align="aligncenter" width="290" caption=" Grilled Artichokes"][/caption]

[caption id="attachment_173" align="aligncenter" width="290" caption="Basil Aioli"][/caption]

[caption id="attachment_193" align="aligncenter" width="290" caption="Cr... http://www.simplefoodie.com/blog/?p=154 Sun, 15 Aug 2010 09:30:31 PDT It’s Sunday morning and I’m hankering for a good strong cup of coffee so I decide to go visit the new Intelligentsia in Old Town Pasadena. This is the first Intelligentsia east of the 5 freeway in the greater Los Angeles/hipster area. I’ve been to other high-end coffee shops before like LA Mill and understand the thought and mission behind these establishments. Provide the best in season coffee from small organic farms and brew in the best way possible to produce the perfect most flavorful cup of coffee.

When you enter Intelligentsia you are greeted with a simple printed menu with coffee and tea choices.

Behind the bar there are two espresso machines.

A section for siphoned coffee that looks like they are heated by infrared burners underneath.
&a... http://www.simplefoodie.com/blog/?p=126 Wed, 14 Jul 2010 18:10:13 PDT About 12 years ago I went back to Peru to visit my family and to show off my new bride. Since you can’t go to Peru without visiting Cuzco and Machu Pichu we took the crazy plane ride from Lima to the city that is at around 12,000 feet above sea level. As you take off and the plane starts to climb into the sky you realize that you never level off the plane is continually going higher and higher into the sky. When you look out the plane’s windows you see high peaks on either side piercing through the high clouds. 

When you arrive in Cuzco the hotel serves you coca tea and advises you to take it easy so you can get used to the altitude and lack of oxygen. Needless to say we crashed and slept most of the day. As we woke up to a darkened Cuzco we were starving and hit the streets looking for something to eat. 
&a... http://www.simplefoodie.com/blog/?p=123 Wed, 14 Jul 2010 17:40:12 PDT I went to Chicago ten years ago to keep my wife company on a business trip. As she worked I toured the great neighborhood filled city of Chicago. While I was walking down one of the streets I passed a hot dog restaurant. I knew Chicago was famous for sausages just by watching old Saturday Night Live skits of the Da Bears where they ate brats and drank lots of beer so I decided to go in and get a hot dog. 

It was no ordinary hot dog. In a poppy seed bun they put in a freshly grilled hot dog with a dill pickle spear on one side and tomato slices on the other side sprinkled with celery salt. In between they spread mustard and relish. It was topped with diced onions and sport peppers to give it a little kick. 

I never saw a hot dog like this as I was used to the traditional boiled hot dog with ketchup and mustard. ... http://www.simplefoodie.com/blog/?p=119 Wed, 26 May 2010 18:00:38 PDT I’ve been waiting a long time for a new book from Anthony Bourdain and while sitting around during my daughter’s soccer practice and playing with the Ipad I came across a preview of Anthony’s Bourdain’s new book Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. 

So what’s with the title Medium Raw? Based on the listing of chapters and the 28 pages I was allowed to read Anthony Bourdain is always going to be raw. He’s always going to tell you how it is with double expletives. Now, medium can only mean he’s half way there in his new life.

Kitchen Confidential was our introduction to Tony and where he’s from that being the kitchen.

A Cook’s Tour covered the start of his new trav... http://www.simplefoodie.com/blog/?p=95 Sun, 23 May 2010 16:03:26 PDT 

It was Cinco de Mayo and having just arrived in New York we did want to stress on having to meet a reservation time.  So based on what we read and heard we decided on the Spotted Pig, which is known as New York’s first Gastro pub. It is owned by April Bloomfield (Chef) and Ken Friedman and located in the Meat Packing District of New York.

As our cab started to enter the area one could hear a real loud crowd much like what one would experience at a stadium.  We realized that we were passing the Bier Garden at the Standard Hotel, which is outdoors, and underneath what appears to be a freeway underpass.   I could see the taps of the outdoor bar with hundreds of people around surprisingly celebrating Cinco de Mayo.   More and more wasted twenty something&#... http://www.simplefoodie.com/blog/?p=86 Sun, 16 May 2010 11:49:23 PDT It’s 11:45 AM and we have a 12-noon reservation at Ko.  We scramble out of our Midtown Manhattan hotel and jump into a cab.

How could I let this happen?  This was one of the hardest reservations to get and I give myself only fifteen minutes to get there?

As usual we encounter crazy New York traffic crawling at 5 miles per hour with drivers tooting their horns.  I kindly ask the driver,  “Can you make it? “ He simply says, “I’ll do my best.”

The driver then turns into Nicholas Cage from Gone in 60 seconds and acted as if he was driving the 67 Fastback Mustang Eleanor.  It was quite a ride.  At one point we were helping to escort a siren blaring ambulance through traffic.
... http://www.simplefoodie.com/blog/?p=66 Wed, 12 May 2010 17:13:42 PDT So we were walking up Broadway in Soho and came across the Dean and DeLuca store. We decided to go in to see if they had our favorite hot sauce. And they did!

[caption id="attachment_64" align="aligncenter" width="480" caption="The best hot sauce!"][/caption]

You can get her hot sauces at any Dean and Delucca or directly from Gabbi at www.gabbimex.com.... http://www.simplefoodie.com/blog/?p=62 Sat, 08 May 2010 14:39:09 PDT Every time I plan a trip to New York I have to try and go to some exclusive place to make the trip more of an experience and a definite time to remember. For the last 4 years I kept on hearing and reading about Momofuku. Great stories about Chef David Chang and the care and love he shows for each dish he prepares.

So what is Momofuku? It’s the name of his restaurant group, which is comprised of five restaurants:

noodle bar, ssäm bar, ko, milk bar & má pêche

Which one should I try to visit?

My trip is for only 4 days so the planning for a reservation had to be well planned out in advance.

The first four restaurants require no reservation, but I’m guessing ther... http://www.simplefoodie.com/blog/?p=59 Fri, 16 Apr 2010 08:08:30 PDT Planning culinary pilgrimage to NYC for my birthday and I have made the following reservation’s:

Lupa, Casa Mono, Le Bernardin, & Balthazar.

I plan on standing in line at the Spotted Pig and will try for the elusive online reservation at Ko.

I need some more places.

Have any recommendations?... http://www.simplefoodie.com/blog/?p=56 Fri, 09 Apr 2010 08:01:55 PDT It’s spring break and the kids are out of school for a whole week.  We’d really like to get away and find a place that satisfies all our needs.

The kids would like access to a pool, beach, and some sights.

The parents want a place where they can chill out and taste some good food and wine.

Our usual eating experience on family vacations is ending up at kid friendly places that offer the typical kids meal items:  pizza, chicken fingers, and macaroni & cheese.

We’re trying to eat healthy nowadays right?  So being someone that loves to cook we looked for a place that has great local ingredients and a hotel that provides a kitchen.

We found the perfect locati... http://www.simplefoodie.com/blog/?p=52 Wed, 24 Feb 2010 12:07:37 PST Great article in the New York times:
http://tmagazine.blogs.nytimes.com/2010/02/19/we-made-it-ourselves-gabbis-gourmet-hot-sauce/... http://www.simplefoodie.com/blog/?p=51 Thu, 17 Dec 2009 08:27:15 PST Tastings: Greek yogurt -- chicagotribune.com

Posted using ShareThis... http://www.simplefoodie.com/blog/?p=49 Thu, 17 Dec 2009 08:22:27 PST Fabio Viviani's Firenze Osteria in Toluca Lake -- latimes.com

Posted using ShareThis... http://www.simplefoodie.com/blog/?p=48 Wed, 16 Dec 2009 20:25:05 PST http://www.bloomberg.com/apps/news?pid=20601088&sid=a1trHxOfg9cs ... http://www.simplefoodie.com/blog/?p=45 Thu, 10 Dec 2009 20:36:28 PST http://www.npr.org/templates/story/story.php?storyId=121205338

... http://www.simplefoodie.com/blog/?p=47