I was recently at a small Christmas gathering where the host served warm cocktails and homemade eggnog. Everyone was raving about the creamy, traditional nog so I tried a small glass and couldn't help but think that the carton I'd bought at the store was better. Sure, I doctor it up with a little fresh nutmeg and rum or brandy, but still, the store-bought version was smoother and had more nuanced, subtle flavors than this homemade version, which tasted quite eggy to me. So I wonder: is homemade eggnog worth the effort?
While I no longer live in San Francisco, I dream of the dessert pizza at Gialina Pizzeria to this day. It was buttery and flaky and slathered with mascarpone and chocolate. The good news? San Franciscan or not, there are a few great dessert pizza recipes out there just awaiting a hungry audience.
Item: Trader Joe's Shelf-Stable Whipping Cream Price: $1.29 for 8 oz Overall Impression: It has its downsides, but all-in-all it's a handy, serviceable way to be sure you have cream in your pantry.
Whipping cream is not an everyday ingredient in my kitchen, so it's not something I usually keep on hand. When I do buy cream, it's for a special occasion or a specific dish, and that probably happens maybe two or three times a year. Still, it would be nice to have cream tucked away for those times when it sneaks up on me in a recipe or when unexpected guests stop in and I'd like to fancy up the dessert. So I was intrigued when I spied Trader Joe's newest product: a shelf-stable whipping cream in an aseptic box. Read on for my review.
I have a close friend who was recently diagnosed with pre-diabetes and high cholesterol. She's not overweight, she exercises a few times a week and was actually a vegetarian for well over a decade. Everyone, including her doctors, was a bit baffled. She shares my pretty fierce sweet tooth, so we sat down together last week to brainstorm a few recipes that would help her begin to rethink the way she prepares her favorite course of the day: dessert.
I traveled to Quito, Ecuador a few years ago as a stopover on my way to the Galapagos islands. I knew nothing about Quito, and while many things were new and unfamiliar, I had a good feeling after my very first afternoon there. I'd strolled into a cafe for a cup of coffee and noticed a towering display of cake slices. The woman at the register confirmed what I thought: tres leches cake, my very favorite. Things were looking up.
Creamy, sweet dulce de leche might be a favorite in countries like Argentina, where it's spread on toast for breakfast or sandwiched between shortbread cookies, but this caramel has been embraced by cooks everywhere in recent years. From dulce de leche cheesecake bars to four-ingredient salted coconut dulce de leche ice cream, here are 10 recipes to try, along with instructions for making your own dulce de leche from scratch. (It's easy!)
We all have our family cooking lore: famed recipes that get passed down from generation to generation, and others that just get lost somewhere in between. Either a selfish cook doesn't share his closely-guarded secret, or a recipe doesn't get written down until it is too late. And then there's the cherished recipe that fails—perhaps it lacks a key ingredient or important step. These chocolate peanut clusters? They only lacked one thing. My Nana.
When I first started making ice cream at home, I relied solely on recipes that did not call for making an egg custard. It seemed a little advanced at the time, and making ice cream at home was a quick and simple pleasure. Now the tables have turned. I'm a French fanatic through and through.
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered:
If you don't already know about Zalatimo, you probably won't be able to find it—or so my local tour guide tells me as we walk into this tiny hole-in-a-wall pastry shop. (Literally - the shop is nestled within the ancient Roman walls surrounding the Church of the Holy Sepulchre in Jerusalem's Old City.) There are no menus, because Zalatimo only serves one dish: a savory/sweet pastry called mutabak, which is handmade-to-order from a 150-year-old family recipe.