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[1] The classic: as American as apple pie (photo © Mackenzie Ltd). [2] Dutch apple pie has a streusel topping. Here’s the recipe from Kraft. [3] Salted caramel apple pie with lattice crust. Here’s the recipe from Williams-Sonoma. [4] Tarte Tatin is an upside-down apple pie. Here’s the recipe from Martha Stewart. [5] Rosette apple…
Continue reading “FOOD 101: Apple Pie History & The Different Types Of Apple Pie”
A lobster roll is a sandwich native to New England, where lobstermen and women have gathered crustaceans from the Atlantic Ocean for centuries. Chunks of lobster meat are served on a grilled New England-style hot dog-style bun with with squared edges, the roll opening on the top rather than the side like conventional, rounded hot…
Continue reading “TIP OF THE DAY: Luke’s Lobster Rolls With Petrossian Caviar”
Several years ago we received this recipe via the James Beard Foundation. We made it ourselves, but never published it because it’s a “niche” recipe for that intersection of foodies and matzoh balls. But after getting some positive feedback about yesterday’s matzoh ball salad recipe (“What a great idea!”), we promised to publish it. The…
Continue reading “RECIPE: Truffled Matzoh Ball Soup”
November 24th is National Sardines Day. Every year we make a different dish for our Feast Of The Seven Fishes on Christmas Eve. They’re typically the easiest to make—which is good news, when you’re cooking seven fish dishes. In the U.S., fresh-caught sardine season begins in July and lasts for a few weeks. They’re great…
Continue reading “TIP OF THE DAY: 22 Ways To Use Sardines, For National Sardines Day”
We’ve polished off the last of the Thanksgiving leftovers, enabling us to focus on Christmas. Our first effort is our annual batch of fancy Chex Mix, great for home snacking, visitors, and handing out in small gift bags to delivery guys. This year, the folks at Chex have outdone themselves with Merry Grinch Mix (photo…
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