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Like ice cream? Get ready for a [relatively] new variation: ice cream mochi (MO-chee). Mochidoki is a delightful ice cream treat—a sophisticated re-envisioning of a classic Japanese sweet made from rice dough: a dough of pounded, glutinous (but gluten-free) sweet rice flour that is steamed and kneaded until it becomes delightfully chewy and supple, with…
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We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and Gruyère, with fresh chives. THE HISTORY OF BISCUITS The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long…
Continue reading “Ham & Cheese Biscuits Recipe: Homemade Biscuits For Breakfast”
[1] Holiday baked Brie with liqueur-accented cranberry compote, walnuts and thyme (here’s the recipe from Liren Baker of Kitchen Confidante). [2] Baked Brie with olives, recipe below (photo courtesy DeLallo). [3] Whatever bubbly you serve, Baked Brie is a delicious companion (photo of sparkling rosé from Santa Margherita). [4] Pitted, chopped olives make an already…
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Yesterday we recipes for a particular “good luck” food to celebrate the new year: black-eyed peas, a southern U.S. tradition. Today’s tip: Check out more lucky foods from around the world, and enjoy some on New Year’s Eve or New Year’s Day. Some are ancient traditions, others relatively new. Pick, choose and adapt your own…
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Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, bouchons au chocolat. They’re made in timbale molds, also called baba molds (photo #2). They are rich and brownie-like, and the inspiration for Chef Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe). These chocolate “corks” are an ideal sweet…
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