Are you familiar with grissini? A far cry from their soft, chewy pizza parlor cousins, grissini are long, thin, Italian-style breadsticks. They are crisp all the way through and can be flavored with various herbs, seeds, and spices to complement whatever else you may be serving. You can wrap them with paper-thin slices of prosciutto for a classic presentation, but they're equally delicious served just as they are. Read on for the recipe and technique for this easy-to-make, dramatic addition to your next party.
One doesn't generally think of French cuisine as being vegetarian-friendly, yet vegetables are front and center in Clotilde Dusoulier's French Market Cookbook. In this charming new vegetarian cookbook, the Chocolate & Zucchini author highlights seasonal, meatless dishes that anyone can love.
A popular food souvenir at some of Japan's famous shrine festivals and tourist sites, shichimi togarashi is a blend of seven flavors that tickle the tongue and enhance the flavor of noodles, grilled meats, and more. Of course, you don't have to go to Japan to incorporate this condiment into your everyday cooking. We love it sprinkled on avocado toast and popcorn!
I've wanted to write about my Japanese ice cream spoons for years, but because I haven't been able to find them anywhere outside of Japan, it just didn't seem fair to rave about how they are the perfect spoons for eating ice cream, how my guests always love them, and how beautiful they are if you, the readers, couldn't buy a set of your own. But since we are talking about special travel souvenirs this week, now seems like the right time to share these spoons that can only be found in person, at a particular place.
Q: I'm looking for some cookbook suggestions for Italian meals. I'd like to find a cookbook that features recipes that aren't just pasta, but that includes recipes like osso bucco, risotto, soups, etc.
If not a cookbook, then maybe some food blog suggestions?
I travel to Mexico a lot for my job — I’m a writer and I run street food tours in Mexico City and Puebla. The DF is usually my base, and whenever I’m there and itching for kitchen goodies, I visit Mercado de la Merced, a huge, chaotic market east of the downtown historic center. It has the largest and most inexpensive selection of cookware around. It's so big, actually, that you can get lost inside — thankfully most vendors are nice and will point you back to the Metro.
Here are four Mexican kitchen tools that I like to bring back home with me.
I made a new friend in Paris this week, Jane Bertch, the proprietor of La Cuisine Paris, a lovely little cooking school with a view of the Seine. She gave me a tour of the school (I'll give you a peek next week) and on our way out to get a glass of wine, she showed me the collection of porcelain serving pieces that's she's semi-obsessed with. Do you know what these are?
Baklava is one of those desserts that has a reputation for difficulty, but is actually surprisingly easy to make. I suspect this is because working with phyllo dough always seems tricky, but if you follow a few very simple tips, it's really not — and the results are addictive. Read on for how to make a pan of sticky, sweet, buttery, flaky, nutty baklava!
The world’s a big place and there’s good food to be found everywhere. Whether you’re into street food, morning markets, eating with local families or fine dining, there’s something for everyone. While others may travel to see a monument or world wonder in person, we base most of our travels around certain cuisines, or even one particular dish. Aside from the more popular food destinations such as New York City, Paris or Rome, there are hidden gems if you look hard enough.
It’s been said before, but it bears repeating: The French do everything with style, almost effortlessly. At a recent wedding in Normandy, I learned how to throw a Champagne reception the proper way, in a simple and beautiful setting, with minimalist, yet sublime hors d'œuvre, the perfect complement to Champagne and happiness. I may lack the proper setting at home, but I can definitely try for the menu.