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This wintery cake combines chestnuts and red wine and has no added fat. Contributing blogger and cookbook author Hannah Kaminsky, who developed the recipe, explains: “Infused with a generous pour of Cabernet from the start and doused with an additional slug of brown sugar-enriched wine syrup—soaking each nook and cranny with a strong dose of…
Continue reading “Tipsy Chestnut Cake ~ A Chestnut Loaf Cake”
[1] Buffalo chicken dumplings: fusion food (photo and recipe © IMUSA USA). [2] Traditional Chinese egg rolls (photo © Melissa’s Produce). The Chinese New Year begins on January 31st; the Super Bowl is February 2nd. Here’s a dish that combines both concepts: Buffalo Chicken Steamed Dumplings. The recipe for this fusion food—Chinese steamed dumplings…
Continue reading “RECIPE: Chinese Steamed Dumplings With A Twist”
Here’s a treat for everyone who loves pâté but can’t afford the duck and goose versions; as well as those who won’t eat their enlarged livers due to animal welfare concerns.* This chicken liver pâté recipe, sent to us by the New York Times to share, was published in the January 26th Sunday Magazine section.…
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A football filet mignon. Photo courtesy Empire Steak House | NYC. To some, watching a football game while digging into a big, juicy steak is a slice of heaven. That’s why more than a few steak houses have big-screen TVs. Chef Jack Sinanaj of Empire Steak House in New York City has gone one…
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What’s the difference between a cupcake and a muffin? Cupcakes have a finer crumb (from using cake flour versus all-purpose flour), a bit more sugar and are iced, adding even more sugar. While muffins do have somewhat less sugar, don’t let the name lull you into a sense of “better for you”: They are cake…
Continue reading “TIP OF THE DAY: Breakfast Cupcakes”
