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[1] Turn a delicata squash into an edible vase (photo courtesy Good Eggs). [2] An edible delicata squash vase from Olmstead | Brooklyn. [3] Domestic speck from La Quercia in Iowa. [4] Domestic prosciutto from La Quercia (photos #3 and #4 courtesy Murray’s Cheese). Prosciutto and speck look almost identical in photos. The difference is…
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If you’re a sushi lover, you’ve invariably had—or at least seen—kappa maki. It’s a sushi roll (maki) filled with cucumber, and often garnished with sesame seeds. Most of us assumed that kappa is the Japanese word for cucumber. Today we discovered differently. The kappa is a well-known Japanese mythological creature, a water imp that inhabits…
Continue reading “FOOD FACTS: Kappa Does Not Mean Cucumber!”
The Jewish new year, Rosh Hashanah, begins tonight, and we’re having latkes. Potato latkes are a Chanukah/Hanukkah tradition*, but they are enjoyed year-round. One taste and you’ll know why. > The recipe for latkes is below. But first: THE HISTORY OF LATKES The popular potato latkes of European Jewish cuisine descend from Sicilian…
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[1] David Burke’s Warm Drunken Donuts (photos #1 and #2 © Chef David Burke). [2] A showman as well as a chef, David Burke often has special serveware made for his creations. Donut carousel, anyone? [3] Banana beignets add another popular flavor to donut holes. Here’s the recipe from Food Network (photo © Food Network).…
Continue reading “Filled Donut Holes Recipe & The History Of Doughnuts”
This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
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