by Brian | Sep 27, 2018 | Recipes, TBT
This recipe first appeared six years ago. It’s the start of fall but there are already pumpkins ready to buy. Something about “pumpkin” calls out for booze, say Bourbon Whipped Cream. Or this Whisky Hard Sauce. Start now and keep going through...
by Brian | Sep 26, 2018 | Cookbook Review, Cookbook Reviews
The most frequently used letter in English? It’s “e.” That’s why so many adjectives begin with an “e:” elegant, excellent, extraordinary, … I was looking for an e-adjective that best describes John Whaite’s newest, and fourth, cookbook: Comfort, Food to Soothe the...
by Brian | Sep 26, 2018 | Recipes
Yesterday I posted a recipe for Parmesan Pastry Crust. Easy and savory and destined for a quiche or other dish enabled by cheese. Here’s the recipe you want: Creamy Prosciutto and Leek Pie. This dish is a delight: rich, dense and rumbling with flavor. There’s a bonus,...
by Brian | Sep 25, 2018 | Dessert Digest, Recipes
I guess the one thing you can’t do with parmesan is sip it. Beyond that, well, the potential is endlessly wonderful. In the lovely, and very important, Not-So-Humble Pies, Kelly Jaggers gives us a constellation of bravo recipes. My full review is here. Today, I want...
by Brian | Sep 25, 2018 | Cookbook Review, Cookbook Reviews
Many of the books you see reviewed here come from Kyle Books in Great Britain. Kyle is a distinguished publisher, something that will be obvious to you when you scan any of their books, ones like Root & Leaf by Rich Harris, Cooking South of the Clouds by Georgina...
