There is a wide range of meats that are often integral to ethnic dishes or regional foods. The lesser expensive cuts of beef fall in this category. With lots of connective tissue, they cook up meaty and luxurious in taste.…
Food that tastes good and looks appealing will never be out of style and choosing seasonal produce is one of the essential ingredients that make it so.
I think hands down cupcakes are everyone’s favorite because technically you own that little cake and don’t have to share. Add some new thinking, and the mass-produced bakery case staple and homespun signature school lunch sweet is hip and hot. As one of my local baker friends says, “a cupcake brings a bigger smile than a slice of cake.”
When asking many of my friends what their favorite winter layer cake is, I am always surprised when most of them emphatically reply “Black Forest Cake!” Never having made it myself and finding bakery versions much too sugary with canned cherry pie filling, my interest perked up when a friend told me of the best Black Forest Cake she ever had; it was from an old recipe printed in Bon Apétit magazine in the 1970s.
Once relegated to weekends, pancakes are a popular breakfast comfort food, as well as a soul satisfying, healthy food rich in wholesome complex carbohydrates. Surprisingly, even made from scratch, they are fast and versatile.
Invite anyone from France to dinner and they will be horrified if you take out a bottled dressing for the salad. Ohhh mon dieu! It is part of the dinner preparation ritual to have someone at the counter mixing the vinaigrette.
Most people have never heard of Murray Jaffe. But if you shop at stores that stock mainstream natural foods like Whole Foods, you are familiar with products from a company called Barbara’s. From the best instant mashed potatoes (yes, there is such a thing–I use them in bread machine recipes all the time) to dry cereals with no refined sugar, the man who conceived, created, and promoted the products is Murray Jaffe. The moniker Barbara is the name of his daughter.
I took this baked vegetable gratin to potluck suppers for years. It is simple. People love it. And it tastes good with all food and in every season. I usually would bake it on site to serve very hot, but…
This cheesecake is as close to divine as food gets. It is a uber creamy standard cheesecake with lots of sweet-hot candied ginger and a hint of ground ginger in the cake, and a gingersnap cookie crust. It is a perfect Easter dessert. Make the day before, as the cake needs to chill overnight in the refrigerator to develop the proper texture. Beware. This is truly addictive and everyone’s favorite.