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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…
Continue reading “Olive Oil Ice Cream Recipe: How To Pair Olive Oil & Ice Cream”
Italians love their gelato. And they love their espresso. They combine both into an affogato (ah-foe-GOT-toe). Affogato is a coffee lover’s delight. It’s a scoop (or more) of vanilla gelato, topped with a shot of hot espresso. In Italian, the word means “drowned.” You can drown the gelato further with a flavored syrup or…
Continue reading “COOKING VIDEO: Giada Di Laurentiis Makes Affogato, An Italian Sundae”
[1] Turning a common pudding into an elegant dish with bing cherries, chewy tapioca boba, and white lilac blossoms (photos #2 and #4 © Shaun Hergatt | Vestry Restaurant). [2] Tapioca pudding as it’s usually served—a bit humdrum (photo © J. Java | Fotolia). [3] While tapioca is gluten-free, this recipe is also dairy free…
Continue reading “Creamy Tapioca Pudding Recipe, What Is Tapioca & All The Pudding Holidays”
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