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Fun for foodies: Gluttony focuses on the great feasts of history. Photo courtesy Ten Speed Press. In her new book, GLUTTONY: More IS More” (Red Rock Press), Nan Lyons, known for the wonderful novel and movie, Who is Killing the Great Chefs of Europe, describes some of the most lavish feasts and singular dishes…
Continue reading “RECIPE: Scripture Cake For Easter”
[1] Add lobster to your grilled cheese sandwich (photo© T-Fal). [2] We used the claw meat in the sandwiches, but you can enjoy it separately (photo © Hancock Gourmet Lobster). [3] Tarragon and lobster are a great pairing (photo © Good Eggs). [4] Sriracha sauce is from Thailand, but this popular brand is made in…
Continue reading “RECIPE: Lobster Grilled Cheese Sandwich”
A tagine (tah-ZHEEN) is a Moroccan stew of vegetables with meat, poultry, fish or seafood. More specifically, it’s a Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked, originally over coals. (A similar dish, tavvas, is made in Cyprus.) There are traditional clay tagines, some…
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[1] How many different ways can you make a ham-and-egg breakfast sandwich? This version is from The Tuck Room Tavern in Los Angeles (photo © The Tuck Room). [2] Go beyond the Egg McMuffin and create your fantasy breakfast sandwich like this one (recipe below—photo © Melissa’s Produce). Ask an American to name a…
Continue reading “TIP OF THE DAY: Create A Signature Breakfast Sandwich”
This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake. Preparation time is one hour; the cake yields eight to ten servings. RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE WITH CARDAMOM SYRUP Ingredients Dry Ingredients 2 cups shelled, unsalted pistachios 1 cup matzoh meal ¾ cup…
Continue reading “PASSOVER: Flourless Persian Pistachio Cake”
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