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Some 10 years ago, we had our first taste of olive oil gelato. It was the creation of Meredith Kurtzman, pastry chef at Mario Battali’s Otto restaurant in New York City. It was a revelation—so creamy and luscious. We kept going back for more. The following year, Mario Battali kindly published The Babbo Cookbook, providing…
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[1] Serve a beautiful pickled vegetable tray or use the veggies as plate garnishes (photo © The National | NYC). [2] You can make quick pickles in an hour (photo © Typhoon Housewares). [3] Pickled apples: sweet and tangy (photo © Best Apples). [4] Pickled radishes: zingy and tangy. Here’s the recipe (photo © Simply…
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In the U.S., distilled white vinegar is typically made from corn. Photo courtesy H. J. Heinz. Man has made vinegar for more than 2,500 years. After wine was discovered—by accident, from fermenting fruit—the oxidizing of wine led to the accidental discovery of vinegar. Vinegar is more than a condiment or a recipe ingredient: It’s…
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With the season’s corn bounty now in stores, here’s a tip to help you enjoy corn on the cob without high-cholesterol, high-calorie butter or hypertension-generating salt. We’re not being sacrilegious. We’re just offering you a delightful alternative: chili-lime corn on the cob. It’s how corn is served south of the border. Simply dip a wedge…
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Goodness gracious, great balls of ice! These ice ball molds from Prepara beg you to unleash your inner ice artist. The individual plastic ice molds create jumbo, three-inch-diameter ice balls for pitchers and punch bowls, letting you add flavors and visuals. Fill the molds with lemonade, iced tea, juice or whatever’s in the pitcher, so…
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