My mom served up a delicious Gazpacho the other night. What made it a bit different from others is that it had some watermelon in the mix. Here is the recipe from GlobalGourmet.com: Spain’s signature cold soup, tackles summer with a classic heat antidote: watermelon. Chilling makes flavors less pronounced, so be sure to always…
Martha Stewart is set to star in a spinoff of the Apprentice. She is remaining tight lipped about what her bon-voyage phrase will be. She has received a few suggestions, my favorite so far is ‘You’re Not a Good Thing’. She has ruled out ‘You’re Fired’. via [Reuters]
I tuned into “60 Minutes” and caught the piece on renowned chef Thomas Keller of the French Laundry in Yountville. The piece was shot last fall in the Napa Valley, as well as at Keller’s Per Se restaurant in New York and Bouchon bistro in Las Vegas. Gil Zeimer wrote a nice little review and…
There are few things more elegant and ephemeral than a Soufflé, and though many people find the idea of them intimidating, they are surprisingly easy to prepare. I think they make a perfect dinner for two. Serve this blue cheese version with some spiced figs and a bitter green salad and some toasted brioche, turn…
It’s seldom that reality TV has any effect on me these days. So when I happened upon the show “Making It Big’ on the Life Network I was shocked how captivating it was. There were 3 chefs competing for the grand prize of an apprenticeship with famed New York chef Daniel Boulud and enrollment in…
Mashed potato lovers unite. There are fewer dishes more comforting, more scrumptious and easier to make than shepherd’s pie. Shepherd’s pie is one of those nursery food stand-by’s, equally at home in a large, “feed-the-forces” baking dish as in more elegant (and practical) individual casseroles (I love the Emile Henri miniature oven dishes – they’re…
The May issue of Cooking Light is a goldmine of cake recipes, including a wonderful carrot cake. As always, I couldn’t resist making my own editorial adjustments, replacing cinnamon with a mix of ginger and all-spice, using slightly more coarsely grated carrots and a splodge of extra butter – and it turned out beautifully. Because…
So classic, so elegant – the way the dark sweet chocolate sauce pours in a liquid gloss over the gorgeous little puffed pastries filled with cream…a trio of them, like plump little ladies clustered together under a chocolate umbrella. On the shelf in my mother’s kitchen, tucked between
Vindication at last! I’d be a disappointment to the Crown if I didn’t take the opportunity to gloat, for one glorious, undignified moment, over the recent victory of British cuisine. Fourteen, yes, fourteen of the world’s fifty top-ranked restaurants are in none other than Great Britain.
No, it’s not the latest episode of Fear Factor…it’s Extreme Cuisine by “food” writer Jerry Hopkins. Now, I consider myself pretty adventurous when it comes to food, but I have to say, live water beetles or a beating Cobra’s heart would be pushing it…a lot. Here’s a review by Rebecca Ley of Britain’s Sunday Times/Times…
Quite possibly one of the best food/retail innovations in a long time. Thanks to a series of new franchises springing up across the country, you can now get a few friends together and prepare up to a week’s worth of meals – in someone else’s kitchen!
My stint with the Junior League was short-lived – one of those fleeting relationships that, in spite of it all, still managed to leave a pleasant taste in my mouth. In this case, that taste (and a free copy of one of the club’s old cookbooks) turned out to be the basis for these delicious…