by Brian | Apr 16, 2017 | Recipes, Uncategorized
Ikaria, by Diane Kochilas, describes the cuisine of a desert-like island in the Aegean Sea. It’s a beautiful land, the homeland of her family, but it is one where people must use every resource for their culinary fare. Fortunately, the sun and the soil on the rocky...
by Brian | Apr 14, 2017 | Uncategorized
Americans write books about pizza. I’m not sure how much that irritates Italians. But Italians writing a hamburger book? Oh, dear, the world turned upside down. Please, remain calm. Do not get upset. Instead, rise, get the car keys or head to your computer...
by Brian | Apr 14, 2017 | Dessert Digest, Recipes, Uncategorized
This wonderful creamy treat is found in high-end bakeries around the world. The recipe itself here is quite simple, but it does require you have on hand some cream au beurre which is made with crème patissiere and some choux pastry on hand. So, no, this is not...
by Brian | Apr 12, 2017 | Recipes, Uncategorized
You have to make this. A dish from Afghanistan that will make you appreciate how onions are a world food. In the wonderful Onions Etceterea, Kate Winslow and guy Ambrosio do give you a world tour of alliums: onions, scallions, garlic, chives and shallots. The...
by Brian | Apr 10, 2017 | Recipes, Uncategorized
For many of us, Easter is the time we enjoy lamb. And about the only time. Each year Americans eat about 30 million cattle, 110 million hogs, but only 2 million sheep. In other nations with different culinary cultures, lamb is far more of a staple protein. In...
by Brian | Apr 8, 2017 | Uncategorized
Last month I posted this recipe using the picture from the book. We made it. And I wanted to share our results. We bought lovely croissants from Arcade Bakery on Church Street in Lower Manhattan. Roger, the baker, is a world class artisan. The bake here was...
