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A crumb or crumble topping—a.k.a. streusel—is a stroke of genius, says chef Johnny Gnall. A few basic ingredients, mashed together by hand and popped into the oven, results in a sweet, rich, crumbly voluptuousness that’s wonderful with any number of sweets. It’s a low fuss, crowd-pleasing dessert topping that can really dress things up. Crumble…
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[1] From field to plate: Low-calorie cauliflower is high in fiber, vitamins and minerals, and cancer-fighting antioxidants (photo © Esin Deniz | Panther Media). [2] The pistachio nut, a member of the cashew family, grows on a small tree that originated in Central Asia and the Middle East (photo © Paul Wence| Pexels). [3] The…
Continue reading “Roasted Cauliflower Recipe With Brown Butter, Lemon & Pistachios”
This got buried under zillions of emails, so we didn’t read it before the Super Bowl. But we find it just as interesting the day after. The “Big Game” has become much more than a football game: It’s the second biggest day for food consumption in the United States, after Thanksgiving. So, says Charles Platkin,…
Continue reading “FOOD HOLIDAY: Monday Morning Quarterbacking The Super Bowl Food”
A French spin on Valentine chocolate. Photo courtesy Valrhona. Speak to French chocolatiers and pastry chefs—or anyone trained in the world’s leading culinary schools—and odds are that their chocolate of choice is Valrhona. It’s one of our favorites, whether for baking or for snacking. Nestled in the middle of the vineyards of Tain l’Hermitage…
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We try not to acquire gadgets and appliances that have only one function. But in the case of this Babycakes bite-size pie maker, we might make an exception. We see it as a family activity, a start to teach kids (and non-cook adults) the fun of baking. Kids can easily make pie pops for friends,…
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