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Years ago, at our first visit to The French Laundry in Napa Valley, we ordered a dessert called Coffee and Donuts. What we got: coffee mousse served in a coffee cup, topped with real milk foam and served with a side of beignets, deep fried choux paste (think small fritters). It was a delicious and…
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We’ll admit that we never heard of Italian foods like speck and lardo until about 12 years ago. We were introduced at Mario Batali’s restaurant Otto, in Greenwich Village (that’s otto, pronounced owe-toe, the number eight in Italian, the resto’s street address). Lunching with our fellow editor—two worldly eaters—we asked each other, “What is speck?”…
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An easy way to add more flavor to roasted meat is with a simple glaze. This recipe adds a sweet and spicy touch to chicken, duck, ham, pork loin or turkey. If you don’t like heat, cut back on the chili flakes. Use any extra glaze as a sauce (dilute it with chicken stock if…
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We recently received several bottles of pickles that were simply bland: both dills and half sours. The solution: Add a half tablespoon of sriracha or other hot sauce to the jar, shake, and come back in a day. If you don’t like heat, try the juice of one lime. > The different types of pickles:…
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Wrapped hot dog, a.k.a. a roll-up. Photo courtesy The Bison Council. Dress up your dogs in a fancy coat! To nourish the young’uns prior to trick-or-treating, or for an everyday family meal, a roll-up makes a hot dog look elegant. A hot dog in a a standard bun may be delicious, but The Bison…
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