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Some chefs are inspired to go beyond classic recipes and create their own unusual take on a dish—or a drink. Chef Julio Medina, who has an empire* of refined Latin cuisine restaurants in New York City, likes to create special menus, including specialty Margaritas, for each location. His latest creation, for Toloache, is an homage…
Continue reading “The French Invasion Margarita Recipe With Peas & Tarragon”
The original dragées* (drah-ZHAY) are sugar-coated almonds. Technically, the nuts are encapsulated in a hard-shell coating. English speakers call them Jordan almonds—not because they’re from Jordan (they’re from Spain). It’s a corruption of the French word for garden, jardin, which refers to the large variety of almonds). The almonds can also have a chocolate coating…
Continue reading “Try Some Chocolate Dragées, A.K.A. Panned Confections”
The gourmet version of Raisinets, from Lake Champlain Chocolates (certified kosher). Today is National Chocolate Covered Raisins Day. In the form of Raisinets, the dried-fruit-in-a-candy-shell is a movie theater staple and the third-largest selling candy in U.S. history. To make the candy, raisins are coated with oil and spun in a hot drum with…
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Peanut butter cups: We love them! How can you make the everyday peanut butter cup even better? Create them yourself, using better ingredients than are used in mass-marketed PB cups. The trick is to buy the most delicious chocolate morsels (or gourmet chocolate) and the tastiest peanut butter. You can use your favorite “shade”…
Continue reading “COOKING VIDEO: Make Your Own Chocolate Peanut Butter Cups”
We love getting gifts from Chocolat Céleste (it means “heavenly chocolate” in French), a Minneapolis-based artisan chocolatier. The ganache fillings are delicious and the cocoa-butter transfers that decorate the tops are lovely. If you’re looking for a special box of chocolates for Valentine’s Day, head over to the website and take your pick. Gift boxes…
Continue reading “VALENTINE’S DAY: Gourmet Chocolates”
