Food Philosophy #26: Cooking from A to Z, Part IIThe boys are back, and we're baking. Alex and Zachary have learned a lot since our last episode of Cooking from A to Z, and they've gotten a bit more rambunctious, too (ah, tender youth).I managed to get through the...
This is such a simple dish, you could throw it together in minutes on any weeknight; but its simplicity does not preclude its elegance....
Much has been made in the past few years about “organic,” “free-range,” “local,” “seasonal,” “pesticide-free” and “all-natural” foods....
This rich and silky soup highlights the sharp flavor of a nicely veined blue cheese. It starts with a velouté made with roux and chicken stock, a foundational technique useful for many classic sauces....
The combination of aromatic vanilla and sweet fig in this tart is alluring without being overpowering....
The past twenty years have seen an enormous surge in the popularity of Balsamic vinegar here in the United States. This mysteriously dark and intoxicating, complex elixir tempts us as a condiment, a base for sauces, vinaigrettes and marinades, and as a flavor enhancer for meats, cheeses and even fruits....