by Brian | Feb 10, 2015 | Recipes
There is nothing subtle about anchovies. If used in a recipe, the flavor can almost always be distinguished. You might as well try to conceal an elephant. Perhaps you’ve had anchovies in Caesar Salad, ideally one made at your tableside with the anchovies being...
by Brian | Feb 9, 2015 | Dessert Digest, Recipes
There are a hundred versions of Devils Food Cake, or Devil’s if you still believe in English grammar. The “standard” ingredients have shifted substantially over the past century. Variations abound: with chocolate or with cocoa, with sour cream or...
by Brian | Feb 8, 2015 | Recipes
Here is Southwestern comfort food par excellance. A masa dough is stuffed with cheese and then served with salsa, or better, avocado creama. Breakfast, brunch, lunch, appetizer or just a snack du jour. Here are both recipes for your pleasure. The crema is universal....
by Brian | Feb 7, 2015 | Cookie Jar, Recipes
I don’t mean to be a bad person. I’m just weak. We were in Boston and while Suzen attended a conference, I was off exploring. We have two wonderful cookbooks, Flour and Flour Too by the most talented Joanne Chang. She was in graduate school, began...
by Brian | Feb 6, 2015 | Cookbook Review, Cookbook Reviews
Here’s a new book about an old machine being used in our contemporary and hopefully healthier kitchen environment. Rebecca Miller Ffrench [yes, two letter f’s] has been using blenders for over 30 years. She readily admits to college use for grinding up ice...
