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You’re making cake or cupcakes. You need to decide on the frosting. Should it be chocolate, vanilla, mocha or another flavor? Should it be cream-cheese based or buttercream? Should it be penuche frosting, made with brown sugar? Why decide on one, when you can have two? Thanks to Yummy Cupcakes in Los Angeles—one of our…
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Trout ceviche. Photo courtesy ILoveBlueSea.com Ceviche, raw fish or shellfish cured by acidic citrus juice, has been popular in Latin America for many centuries. In the early 1500s, the Spanish conquistadors wrote of an Inca dish of raw fish marinated in chicha, a fermented maize beer that dates back some 2,000 years. The concept…
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No one is hungry at the end of Thanksgiving dinner, but everyone wants that piece of pumpkin pie or pecan pie—or both. Here’s a solution: Instead of a pie, serve mini tartlets. One mini tartlet can satisfy, for a fraction of the tummy space and calories of a piece of pie or full-size tart. While…
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Certified Angus Beef and the CAB Logo. Photo courtesy Certfied Angus Beef, LLC. Chef Johnny Gnall went “back to the farm” recently, to observe the production of Certified Angus Beef. His report follows. If you have questions or ideas for other articles, email Chef Johnny. I was recently invited with other journalists to spend…
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It’s rare, it’s expensive, it’s exciting: Samuel Adams Utopias. Photo courtesy Boston Brewing Company. Boston Beer Company has launched its 10th anniversary batch of Samuel Adams Utopias, a barrel-aged, limited edition, limited release brew. Only 15,000 bottles have been made. At a suggested retail price of $160, you probably can’t give it as a…
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