Kitchen Sink

29 Mar

Posted at 18:14h in Kitchen Sink by

Hungry Magazine #10: It Takes Matzo BallsNo gutbombs or paperweights allowed. You need fluffy matzo balls, the kind that suck up rich chicken broth. You also need freshly steamed moist corn beef, peppery handcut pastrami. Throw in a syrupy rich frothy egg cream, a couple of crusty charming countermen,...

29 Mar

Posted at 08:51h in Kitchen Sink by

Chef Mark has just appealed to my inner child in a most magnificent fashion with a grownup version of the Creamsicle.My mother craved this flavor combination when she was pregnant with me (sans alcohol), so perhaps that is why I have my own cravings. Does that get passed along? Yes,...

28 Mar

Posted at 22:23h in Kitchen Sink by

ReMARKable Palate Podcast #32: Interview with Vic Cherikoff Vic Cherikoff is an ambassador for the native tastes and spices of Australia, and shares with us his exhaustive knowledge of these most rare and unique spices and flavorings on the planet. Vic is the host of the Australian TV...

27 Mar

Posted at 12:25h in Kitchen Sink by

It is one of those first Spring days, when the sunshine is a welcome addition to the view from my window. Of course, the damn bird is back, but I'm willing to even let him have a day of rejoicing.One grows impatient with this weather: It is a vicious tease,...

26 Mar

Posted at 22:26h in Kitchen Sink by

CHIC Podcast #13: CroissantsThis week I talk about the flakiest thing you will ever eat: croissants, finishing up our laminated doughs class. If the crumbs don’t end up in your lap, it’s not that good a croissant. There are only two real shapes for croissants, crescent and pain...