Ha!My aunt foolishly left this photo lying about, probably to taunt me further, so I stole it for a quick scan. This, my friends, is a true clootie dumpling: Note the abundance of currents and raisins that permeate its firm yet supple texture. (Also note: Holly is poisonous, so...
ReMARKable Palate #53: Chocolate IndulgencesChef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences...
Eat Feed #53: August in SeasonCharles Martell joins us again, this time to discuss his work to preserve Gloucestershire plums and why it's important to encourage interest in local varieties. Then, we celebrate the birthday of Julia Child by cracking open our copy of Mastering the Art of French...
This beautifully simple dessert goes beyond “plain vanilla” – and might just change the way you think about gelatin molds. ...
Vanilla is one of life’s simple pleasures, and inevitably, we caught vanilla fever this month....
There is a popular aphorism in Italy, “Si parla come si mangia,” which literally means one eats like one talks....