Recipe Not For Vampires

So after watching Anthony Bourdain: no Reservations show on Provence, i really wanted to make aioli. Aioli is a french sauce that's an emulsion of ground garlic and olive oil. Most people describe it as mayonnaise but its very different. It has the bite of the garlic and a smother texture because of the olive oil being dripped in slowly. Its a very traditional Provence recipe and is most commonly served with steamed or boiled vegetables and possible fish.

You will need: A few cloves of fresh garlic (anywhere from 3 to 5 for a small batch), 2 egg yolks, and lots of olive oil. Start by placing the garlic in a mortar and grinding it with pestle (can also been done in a blender). Then incorporate the two egg yolks, after separating. Then slowly, incorporate the olive oil while stirring constantly.

Health Care: The Fight Against Fast Food

Did you know: A provision in the new health care legislation requires restaurants with 20 or more locations to include calorie counts on their menus. Maybe the obesity epidemic will stop and society will become healthier because of this. Or Not. I think this is WAY overdue. Fast food is, after all, the most satisfying, gut clogging food ever. And it will cut into McDonalds profit margins (slightly). And to think Republicans in Congress opposed this.

Gourmet Pasta Indeed!

If you like pasta, whether it is spaghetti, lasagna, or ravioli, you should stop by Gourmet Texas Pasta for a delicious dinner. They make everything from chocolate pasta to roasted garlic and jalapeno pasta. Check it out for yourself! It's really good, too!

Spring Break: Adventures in Food

Break is a great time of year. But it's even better when you make some good food.

Featured above is a puff pasrty pear tart, puff pastry paprika-filled twists, and puff pastry sugar cookies.

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To Cook Or To Watch

Do you watch competition shows on Food Network and feel guilty about watching them? Well, Birdman will be releasing an article shortly addressing that very issue. -- EMG

The war between Food and Fashion

What's the interplay between America's toxic food environment and the world of high fashion and models? Find out in the upcoming issues of Artichoke by checking out Has fashion gone to far?.

-Blair C.R.

Tarka

The smell of flavorful food is one of the best parts of coming in to a restaurant. You know that you will have a good meal when you can smell it at the door. I also happen to love Indian food. I can generally eat most of it (as my family eats no gluten or dairy), and the flavors are really good. Tarka Indian Kitchen is really good considering it is not really expensive as some Indian food can be. Read the rest of the review once Artichoke is published!

Gastronomic Xenophobia

Food is a rich part of culture all over the world. An shared meal in many cultures is a high sign of respect. But what happens when we avoid all types of food, except what we are familiar with? See "A World of Food" by Sinead C. in the next issue of Artichoke.

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