I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for. A couple of weeks ago I stopped in at his Bäco Mercat restaurant downtown for a lunch that ended with one of the best …
Continue reading “Searching for the perfect Panna Cotta dessert recipe”
My favorite chef, Jacques Pépin, cooks up four delicious, and mostly healthy desserts: Tartelettes Aux Fruit Panaches Tarte Tatin Mémé’s Apple Tart Individual Chocolate Nut Pies Episode 103: Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the …
Continue reading “Jacques Pepin Desserts – light and healthy panache, tatin, and tart”
The dish that has been called “almost certainly the most widely eaten food on the planet” originated in Naples, though Neapolitans would be aghast at the pizza toppings such as chicken tikka, ham and pineapple, and chicken pesto that have taken root in this country. Back in the home of the pizza, people keep it …
Continue reading “Sticking to Neapolitan tradition in pizza making – the Marinara and Margherita”
Thanksgiving has a knack for highlighting regional fault lines and exposing local prejudices. Consider stuffing, the holiday’s quintessential side dish. The very word invites conflict, since many Southerners call it “dressing,” whether it’s stuffed into a turkey or baked separately from the bird. But the vital controversy arises over substance: Depending on where you’re from …
Continue reading “Thanksgiving stuffing the Southern way – cornbread dressing”