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We had fun eating the “pizza ravioli” from Giovanni Rana restaurant and pasticceria in New York City’s Chelsea Market. Jumbo cheese ravioli are deep fried and topped with a fresh tomato and basil sauce, then garnished with more of the fresh basil. You’ve got a crisp “crust,” cheese, tomato sauce and basil: a fun first…
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Aside from a constant stream of delicious things to eat, the nice thing about working in the specialty food space is that the “discoveries” never end. Just in time for National Ice Cream Sandwich Day (August 2nd), we came across something new at Dolce Gelateria in Greenwich Village (33 Barrow Street, just east of Seventh…
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Dessert stacks are easy to make. Photo courtesy Filicori Zecchini. Call it a dessert stack, a mock mille-feuille (Napoleon) or whatever you like: It’s a really easy way to serve an impressive and fun stacked dessert. Graham crackers, pound cake and loaf cake, phyllo or wontonscan be used as the base, filled with bananas,…
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For family fun or to bring to a party, how about a bacon cake? While some people can put bacon fat into the batter and/or the frosting, we prefer a standard yellow cake, cream cheese frosting and a topping of candied bacon. A sheet or loaf cake format is easier than a layer cake—and puts…
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…AND FOR DESSERT, RAVIOLI! Yes, ravioli. Even better, ravioli you can make yourself with the help of a great pasta-maker to teach you how. It’s not just deliciously gratifying, but it’s a good workout too. Rolling fresh pasta dough until it’s as thin as a sheet of paper is not for the “where’s-the-remote?” in you.…
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