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We can’t wait to get to Seattle to eat at Chef Ethan Stowell’s restaurants. Until then, we visit the websites and drool over the food photos. And we get ideas. After spotting this asparagus antipasto plate, we thought of different approaches to antipasto. Antipasto means “before the meal” in Italian—meaning before the main meal. It’s…
Continue reading “TIP OF THE DAY: “Leftovers” Antipasto Plate”
Yesterday we popped into our local Le Pain Quotidien to meet a colleague for coffee. On the breakfast menu was brown rice pudding, topped with mixed nuts and raisins. We love rice pudding, so of course, we ordered it: our first “breakfast” rice pudding. It had much less sugar than dessert rice pudding, and, though…
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For Father’s Day, here are some spirits that will light up Father’s Day for that special Dad who loves tequila or vodka. Casa Herradura has two superior expressions for the tequila lover: HERRADURA SELECCIÓN SUPREMA, EXTRA-AÑEJO Herradura Selección Suprema is the highest grade tequila from Casa Herradura. Aged for more than 49 months in American…
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Surrounded by luscious spring and summer fruits, it’s hard not to want to bake a pie—or to learn how to bake one, if you’ve never dipped a toe in the oven. Two pie gadgets from Williams-Sonoma make even a novice seem like a sophisticated pie baker. LATTICE PIE CRUST CUTTER Like lattice crusts but lack…
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This recipe from the Williams-Sonoma Test Kitchen was so breathtaking, we traipsed through three different farmers markets to hunt down the beautiful heirloom carrots (and finally found them at Trader Joe’s). The recipe gave us an excuse to purchase sumac, a slightly tart and fruity spice popular in North African and Middle Eastern cooking. We’d…
Continue reading “TIP OF THE DAY: Spiced Roasted Carrots With Sumac”
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