TIP OF THE DAY: Good Luck Foods For The New year

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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RECIPE: Bouchons Au Chocolat

Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, made in timbale molds, also called baba molds. They are rich and brownie-like, and the inspiration for Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe). These chocolate “corks” are an ideal sweet for New Year’s Eve, and you can…
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TIP OF THE DAY: Black-Eyed Peas For The New Year

For prosperity in the new year, it’s a Southern tradition to eat black-eyed peas on New Year’s Day—most popularly in the beans-and-rice dish, Hoppin’ John. Other favorites are black-eyed peas and ham, the peas often combined with collards (photo #3). The custom is actually a lot older than the U.S., and began in the Middle…
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TIP OF THE DAY: Champagne Gelatin (Not Jell-O) Shots

[1] Erica’s Sweet Tooth found fancy picks to decorate her champagne gelatin shots. We could only find these at Ali Express, but we did find others with jewel-like accents and these with faux pearls. Plus, instructions to make your own. [2] Coucou Jolie used a star-shape ice cube mold to make stars. You can stir…
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TIP OF THE DAY: Quick Chocolate Dipping Sauce With Biscotti Or Ladyfingers

If friends and neighbors are dropping by for some holiday cheer, here’s a very quick recipe for a delicious snack. It works well as a quick dessert, too. Keep biscotti around—they have a long shelf life—or ladyfingers, which freeze well and can be revived in a minute in the microwave. Then, in less than five…
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