Elizabeth Passarella's Recent Articles
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Recipe Review: Rhubarb Fool That’s No Joke
We consider ourselves hearty dessert eaters. We rarely say, “Oh, I just want a bite of something sweet.” We get seconds.But this dessert from Martha Stewart, which we featured on April Fool’s Day, was so rich we almost had to lie down and unbutton our pants…And oh how silky and delicious it was.Like our popular recipe for Coffee Fluff, this Rhubarb Fool is basically a serving of heavy whipped cream — with a ribbon of sweet, puréed rhubarb running through it.
Apr 24, 2008
Recipe: Cinnamon-Spiked Tomatoes
This is not a combination we would have thought of on our own.We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the bartender who served us if he could swap the tomatoes with something else (the figs looked good), but he insisted. And when we tasted them, we realized there was something different going on.
Apr 22, 2008
Tip: How To Use Frozen Edamame
A reader emailed us to ask about using up frozen edamame. Her dilemma? What to do with them besides making a puréed dip. We have several ideas, and most of them start with the microwave… Frozen, shelled edamame are becoming easier to find at the average grocery store, which is good — they are so healthy and versatile. We do often purée them into a hummus made with edamame instead of chickpeas, but they work well in any dish where you might normally use beans or peas.
Apr 16, 2008
Skeptical Shopper: Born Free Hard Boiled Peeled Eggs
Our first reaction to seeing this bag of ready-to-eat, hard-boiled eggs in the grocery store was along the lines of, “That’s ridiculous.” In fact, that’s exactly what our husband said when we put them in our basket.Why did we buy them when we are perfectly capable of hard-boiling our own? Because to give you a full report, we needed to slice and taste a few. Could this new convenience product have a place in our kitchen?The short answer is no.
Apr 11, 2008
Entertaining Tip: Our Answer to “What Can I Bring?”
It’s lovely when dinner guests ask what they can bring. At the same time, it’s tricky figuring out what to tell them. Deep down, we always want fresh flowers to brighten up our house (if any of our friends are reading) but feel that’s like asking for a gift rather than something to help with the meal. We have a few guidelines we follow that take into account who’s asking (i.e.
Apr 10, 2008
Recipe: Chicken with Shallot-Apricot Sauce
We love fruit flavors and shallots sautéed up together. You know what else we love? Easy dishes that take very little time and effort to put together. Behold — the best of both worlds. Our dad taught us this dish, although we’ve forgotten a lot of his instruction and gone our own way over time.
Mar 25, 2008
Easter Brunch: Cold Asparagus Two Ways
Asparagus are in season in some parts of the US. Here in New York, they are the cheapest (about $2.99 a pound) they’ll be all year. According to a few of your comments about side dishes to go with Easter ham, asparagus are high up on the list.We agree. And while we usually roast our asparagus with a little olive oil and salt, we’re thinking about the fresh, bright green color we get when we blanch and chill them. Another benefit of serving asparagus cold?
Mar 21, 2008