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Bonbons and truffles from Bespoke Chocolates. Bespoke is a British term for custom-made, applicable to all of the lovely chocolates in this article. When we were a New York City teen with a palate for good chocolate, we enjoyed Teuscher and Corné de la Toison d’Or, two classic Belgian brands that served a discriminating population.…
Continue reading “TOP PICK: America’s Best Artisan Chocolatiers ~ Part IV”
Instead of bringing butter to the table in a rectangular brick, serve it in ramekins, like some fine restaurants do. In addition to plain butter, you can easily make and serve different flavored butters with style. Use a knife to score decorative cross-hatches on the top; and if you’re of an artistic nature, add a…
Continue reading “TIP OF THE DAY: Butter Ramekins”
Koketsu’s Spice-Seared Tofu. To any suspicious foodies out there who think of tofu as a little more than the poor man’s protein: Executive Chef Craig Koketsu of Park Avenue Spring and Quality Meats has recently proven you wrong. As it happens, April is “Soy Foods Month,” and in honor of the sometimes-stigmatized soy product Koketsu…
Continue reading “RECIPES: Elegant Tofu”
Turns out there is no such thing as Grill Season. Serious grillers and so-called barbecue-tionists use their grills all year round, according to a recent survey by The Hearth, Patio and Barbecue Association. Still, when the rains pass and the weather gets warm, we find ourselves drawn out of doors…into the streets…and, inevitably, toward the…
Continue reading “RECIPES: A Time to Grill”
White Chocolate Raspberry Truffle Cheesecake We don’t need too much encouragement to indulge in cheesecake. But The Cheesecake Factory is offering perks to entice customers to visit and visit again. (That is, perks on top of the permanent perk of the restaurant’s consistently good you-know-what.) Stop into your local Cheesecake Factory before Mother’s Day–that’s May…
Continue reading “GOURMET CONTEST: Say It with Cheesecake”
