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Now that we’ve discussed why it’s so important to keep your knives sharp, here’s a video that shows how easy it is to do so at home. Chef and cookbook author Clifford A. Wright demonstrates how to use a manual knife sharpener and a honing (sharpening) steel. He makes it look like fun! Consider…
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A sharp knife slices easily and cleanly; a dull knife requires more pressure and can slip and cut you. Photo of Shun chef’s knife (the brand we use at THE NIBBLE) courtesy Sur La Table. You can’t be a good cook—or a safe cook—without sharp knives. You should sharpen your knives at least twice…
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Here’s a fall-winter spin on the popular appetizer, melon and prosciutto, that also allows you to substitute pancetta. THE DIFFERENCE BETWEEN PANCETTA AND PROSCIUTTO Both pancetta (pan-CHEH-tuh) and prosciutto (pro-SHOO-toh) are Italian pork products. Pancetta is the Italian version of bacon, made from the pork belly like American bacon. Instead of being smoked…
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Distinctive red wines made from the Sagrantino grape are unique to Umbria. Photo courtesy i-Italy.com. Needing a quick trip to Italy, we headed to Fifth Avenue and 23rd Street in New York City, home of Eataly, a high-end Italian food market/mall. The first store opened in Turin, Italy, in 2007; the New York branch…
Continue reading “EVENT: Umbria Month In NYC”
This luscious piece of layer cake is eaten from the box (see photo below). Photo courtesy CakeOut.net. Cake Out claims it has reinvented the cupcake, but it actually has reinvented the layer cake. With extra layers of filling not found in cupcakes, we’re charmed by this cake-in-a-box. Cake Out thought out of the box…
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