Blog Posts by Maggie Nemser, Shine staff

April Bloomfield is Shine's food woman of the year, but why? Because she's the no-b.s., super-talented lady responsible for making the gastropub (English pub food) movement accessible, and remarkably edible in the U.S. She also makes us feel very cool. How does she do it? Well, for one, she opened The Spotted Pig, one of the most remarkably unique restaurants of the century, and secondly, we now get to casually mention that we had some grilled beef tongue with duck fat potatoes the other night, and it was good. Pretty cool, right? We agree.

April got her start by cooking in some of the hottest kitchens -- River Cafe, and Chez Panisse, to name a few -- and then went on to create a space so cool that it became a living room to the most popular west village kids like Luke Wilson, Billy Crudup, Maggie Gyllenhall and Julianne Moore, who all come to get their calves liver on.

She's now spreading the goods with John Dory, her new English-inspired seafood joint in NYC's Meatpacking District.

Thomas Keller's Gingerbread cookies from Bouchon Bakery are not only super cute, but they are also super, duper delicious. But that's sort of an obvious statement, right? I'm talking about Thomas Keller's bakery - of course his gingerbread ladies and gents are the best. Here's the exclusive recipe just for Shine readers. Enjoy!

Gingerbread cookies

• 3 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 ¼ teaspoons baking soda
• ½ teaspoon salt
• 3 tablespoons ground ginger
• 1 ¼ tablespoon ground cinnamon
• ½ teaspoon cloves
• ½ cup + 2 tablespoons unsalted butter, at room temperature
• 1 ¼ cup dark brown sugar
• 1 ¼ cup molasses
• 2 eggs
• 2 ¼ Teaspoons vanilla extract

Icing:

• 2 cups powdered sugar
• 2 egg whites
• 1 teaspoon lemon juice
• Food coloring.

Method:

1. Sift together the flour, baking powder, baking soda, salt and spices.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium speed until light

Chef Eric Ripert knows more than a thing or two about fish. He's only considered to be the best seafood chef in the world. It sounds extreme, I know, but I'm not exaggerating, he's that good. When he's not appearing on Top Chef or promoting his new book, "On the Line," (which I can't seem to put down) he's in his kitchen at Le Bernardin, one of the most highly-acclaimed restaurants in the world. Now you can make your fish fabulous with Chef Ripert's top tips for turning out a gourmet filet.

According to Chef Ripert, there are 3 things you should smell, feel, and look for when shopping for fish:

1. If the fish is whole, ask if you can smell the belly of the fish. Fish should never smell fishy.

2. When you touch the flesh of the fish with your finger, it should spring back easily.

3. For a whole fish, the gills should be bright red and the eyes should be very bright. For fillets, the flesh should be translucent. If the fish is opaque, it has been on ice for too long and the flavors

If you love fried foods, you gotta love Texas and state fairs. At either you can always find giant-sized versions of already-bad-for-you delicacies like "the hamdog" (hot dog wrapped in beef), with two friendly coats of artery-clogging, deep-fried love. While a fried Twinkie may seem tempting, are the health risks really worth the momentary thrill?

If you're curious about which foods will send your cholesterol and doctor into a tizzy, check out Asylum's deadly dish list of 15 dangerous foods. Many of their featured and deadly food porn shots were (obviously) snapped at some of America's prized state fairs and in the Lone Star state.What do you think? Do any seem worth the artery damage? Deep-fried Diet Coke, anyone?

Related links on Shine:

Official American serving-size: 7 eggs/omelet?

Quiznos/Subway face-off

Admit it: Even the most beloved staple of your diet can use a little makeover now and then, or life can get pretty boring, no? We consulted with Laura Werlin, author of "The Great Grilled Cheese" and all-round cheez wiz (sorry, couldn't resist), about ways to jazz up the classic sammie and she didn't disappoint. Check out these four mouth-watering recipes:










Apples, Ham, and Cheddar
2 tablespoons butter, room temperature
8 slices sourdough, (or use 4 large round-loaf slices - about 1 ounce each-and cut in half crosswise
1/4 pound smoky ham, such as Virginia country ham, cut into 4 slices (or buy pre-sliced ham)
1 small green apple, (about 5 ounces), such as Granny Smith, cut into1/8-inch thick slices
6 ounces medium or sharp cheddar cheese, coarsely grated

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down, Place a slice of ham on each bread slice, folding it to fit if necessary. Top with 4 to 5 slices per sandwich, followed

I just got off the phone with my grandmother who had just finished eating her sixth consecutive lunch consisting of mashed potatoes, turkey, and pie. I'm not sure about you, but I'm sick and tired of turkey and officially done eating leftovers. What about you? When did you stop eating Thanksgiving dinner or are you still re-heating and reliving turkey day?















Related links on Shine:
Five, five minute appetizers
18 delicious chili recipes

The holiday season is in full swing and so are the back-to-back cocktail parties. Whether you're hosting or attending this year, the objective is to bring or serve swoon-worthy, easy and delicious finger foods that save time and money. Here are five, five minute (or less) appetizers that will impress and delight without breaking your bank or your back.

1. Pureed edamame
I ordered this at Poppy, a delicious new restaurant in Seattle, and I was hooked. Toss broiled edamame beans in a food processor, add a table spoon or two of olive oil, a little salt and black pepper and blend until smooth. Serve with crackers.

2. Gourmet mini pizzas
Warm thick Nann bread for a few minutes as you cut thin slices of baby tomatoes and slices fresh parm. Slice the warm bread into bite-sized pieces, brush with pre-made pesto, sprinkle with salt, add a layer of thinly sliced baby tomatoes and top with basil, fresh parmesan and fresh pepper.

3. To-die-for butter and garlic shrimp
Warm a pat of butter in

Great kitchen gadgets can take culinary skills to the next level. Here are 5 game-changing gift ideas that make whipping up creme brulee, making perfect deep fried chicken or stress-free cooking for a crowd, actually possible.

Deep fat fryer ($100, Sur la Table)
From chicken to goat cheese, toss whatever you like into this fryer to add a little crisp to any meal.




















Warming tray ($60, Target)
Timing is one of the most challenging aspects of cooking. A simple warming tray can save stress and time by keeping food warm and ready to serve.

















Chef's torch ($35, cooking.com)
This multi-faceted tool can be used to melt cheese, make praise-worthy desserts and add a powerful direct flame to any dish you wish.





















1. Microplane ($25 and under, Yahoo! shopping)
A top of the line grater that gives a controlled and fine slice. Great for zesting.









Pasta Machine ($25, Sur la Table)
Make your pasta taste like Mario's with this spaghettini and fettuccine maker.





















Related links on Shine:

Adorable gifts with