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Are you ready to make cheese? Photo courtesy Microcosm Publishing. A copy of this small paperback arrived yesterday. We picked it up and read it straight through to the end. It’s a real page-turner, and we’ve never even thought about making cheese. (O.K., we did make mozzarella once, from a kit, and made butter…
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We wish Ipshita Pall would invite us to dinner. Now that we’ve had her lassi yogurt drink, we’re dying to taste her food. Ms. Pall is a trained French culinary chef experienced in Indian-Latin fine dining. We enjoy all lassi, but so far, we like That Indian Drink’s products the best. Chef-crafted, they use fresh…
Continue reading “PRODUCT: Gourmet Lassi From That Indian Drink”
Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener. Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the…
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