- Darker and Stormier
- Corey Lee: Wise Chef of the West
- 5 Tequila Cocktails That Might Actually Improve Your Health
- 15 Best-Ever Tacos for Cinco de Mayo
- 10 Tequila Cocktails for Cinco de Mayo
- 7 Best Party Dips for Graduation
- Crispy Delights
- 3 Ways to Make Hot Wings Healthier
- How to Make Incredible Chicken Wings Without a Grill
- 15 Incredible Brunch Recipes for Mother's Day
Foodies must run in small (virtual) circles. Perhaps the best merging of food and technology I've come across is Cook Here and Now, a blog by Marco Flavio Marinucci that gathers dozens of people around the Bay Area to cook and eat Sunday dinner together about once a month. (I met with Marco earlier in the week and he says more Cook Here and Nows are forming in other cities—stay tuned).
Recently, I've been receiving e-mails from all sorts of food-obsessed people inviting me to be part of another type of virtual food group: an online recipe club calling for an exchange of quick, easy recipes. The invite from a former coworker was expected; but then I got them from more random people—an old friend from high school I see once a year, and I even got one from a stranger I chatted up while dining at Market Table in Manhattan a few months back. (Jen Leuzzi over at the blog Snack posts about a great recipe club idea here.) For my own exchange, I already know which recipe to offer: Senior Recipe Developer Grace Parisi's deeply flavorful, coconut-y West African chicken soup, featured in our December issue.