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Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
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The trick to plating labneh or yogurt dip: Use a shallow bowl or a plate and add the labneh. You can make a depression in the middle with a soup spoon and fill it with extra virgin olive oil, or drizzle the olive oil on top and around the edges. Then, sprinkle the entire surface…
Continue reading “TIP OF THE DAY: Make Labneh, Lebanese Yogurt Cheese”
Pumpkin pasta sauce for fall: Buy it or make it! Photo courtesy Cucina Antica. Here’s a two-fer for National Pasta Month and Halloween: Tuscany Pumpkin pasta sauce from Cucina Antica. You can buy it, or make your own. The sauce can also be used to top other foods including sautéed or roasted vegetables, and…
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We look forward to pumpkin cheesecake each fall. Photo courtesy Marisa Churchill. The most interesting news in cheesecake these days is not the flavor. You need only head to the Cheesecake Factory for a slice of Lemon Meringue Cheesecake. If that sounds too simple, there’s this Balsamic Strawberry, Basil & Black Pepper Cheesecake. Or…
Continue reading “TIP OF THE DAY: Cheesecake Crust Variations”
A chocolate tart, drizzled with orange blossom honey. To the right of the tart: chocolate biscotti pieces. Photo courtesy Bestia | LA. Caramel to crème anglaise, hard sauce to sabayon: For many centuries, good cooks have known how to garnish a dessert with a sauce. Even if the dessert tastes delicious as is, a…
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