by Brian | Mar 30, 2017 | Uncategorized
stuff Preparation: Use a mix and put stuff in it. Mix until it is all mixed, then fold in mre stuff. Spoon it ot on the prepared sheets. And then bake it for two hours. And if ....
by Brian | Mar 30, 2017 | Dedicated Drinker's Diary, Recipes, Uncategorized
With all the cocktail books that have appeared, we finally see many cocktails secrets in the spotlight. Authors are telling us those special things that mixologists, for generations, have done to fashion exceptional cocktails — ones that we have been unable to...
by Brian | Mar 30, 2017 | Recipes, Uncategorized
We often eat fish in restaurants but rarely cook fish at home. Cooking a whole fish? Cooking 6 whole fish? We were having a dinner party for 25 and had a request: whole sea bass. What did we do? We went straight to Home Cooking with Jean-Georges by famed chef and...
by Brian | Mar 29, 2017 | Dessert Digest, Recipes, Uncategorized
Often we have roulades during the holidays: a chocolate sponge cake filled with whipped cream, perhaps surrounded with a chocolate glaze. Roulades are far more than holiday food and can be enjoyed year-round in great variety. The cake can be vanilla, as it is here, or...
by Brian | Mar 28, 2017 | Dessert Digest, Recipes, Uncategorized
In her magnificent latest book, Flavorful, Tish Boyle goes to the max in fashioning grand desserts. The book is devoted to her, and probably yours, favorite flavors. We all seem to tend to vanilla and coffee and caramel. And apple. Bread pudding began as a sort...
by Brian | Mar 27, 2017 | Recipes, Uncategorized
In the wonderful Onions Etceterea, Kate Winslow and Guy Ambrosio give you a world tour of alliums: onions, scallions, garlic, chives and shallots. Oh, and pearl onions. You may have had apple tarte tatin. Here’s a savory version made with pearl onions! It’s...
