In October a young friend and former assistant told me of a Concord Grape Upside Down Cake that she had baked for a special dinner. Intrigued, I asked for the recipe, but put off trying it for a few weeks. By the time I got around to testing this seasonal dessert, Concord grapes had passed their peak, and my results were lackluster. The clever concept for an unusual upside down cake, however, stayed etched in my mind, and I began to think of other possibilities. Continue reading
If you need an impressive, yet quick appetizer to serve during the holidays, try these Pistachio and Goat Cheese Grapes. When you bite into one of these delectable morsels, wrapped in creamy goat cheese scented with mint and coated with chopped pistachios, you’ll savor an enticing combination of flavors and textures. The grapes are juicy and sweet, the cheese salty and smooth, and the nuts crunchy with a slight roasted accent. These chic, little starters take only minutes to assemble, hold up beautifully for 2 days in the fridge, and best of all are a hands-down crowd pleaser.
The Dutch 131 Sullivan Street (at Prince Street), New York, New York 10012 212-677-6299
I became a fan of Andrew Carmellini’s cooking when he was at A Voce near New York’s Madison Park. Last year when he opened Locanda Verde downtown, I made a reservation a month in advance, and it was worth it. The Italian offerings were creative, perfectly cooked, and served by a helpful staff. So, when I read that this talented chef was opening a new American place called The Dutch in Soho, I couldn’t wait to try it. I met Natanya, my young friend and talented cook, for lunch there recently, and over a two-hour meal we sampled dishes until we could eat no more.
It’s hard to describe the food at The Dutch except to say that it is inventive, yet surprisingly simple, with an emphasis on quality ingredients. There’s plenty of fresh fish (with a first-rate oyster selection), choice meats, and no end of local produce. A welcoming treat arrived the minute we set down: a small warm loaf of peppery corn bread and sweet butter set on a wooden board. Most of it disappeared before we had even glanced at the menu. Continue reading
I am a chèvre aficionado. When a cheese cart or tray comes around, I’ll always pick the goat cheese. In France where I spend part of every year, I’ve tried varieties in every size and shape and indulged in fresh as well as aged cheeses. Some have been covered in herbs or ash while others have been wrapped in leaves. All have brought joy to my palate. But France isn’t the only place where superb goat cheese is produced. An American goat cheese called Humboldt Fog, made by Cypress Grove Chèvre, is my favorite. It’s creamy and soft, with a beautifully balanced, tangy flavor. Each wheel features a ribbon of edible vegetable ash that runs through its Continue reading
Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading
If you’re like me, you’ll probably include sweet potatoes as part of your Thanksgiving menu. But, you don’t have to turn to those predictable preparations of baked sweet potatoes topped with marshmallows, or serve them mashed and seasoned with spices. There are far more exciting ways to use this versatile tuber. Continue reading
Pinkberry Yogurt, The Shops at the Prudential Center, 800 Boylston Street, Boston, MA 02199, 617-236-2294
Recently while walking through Boston’s Prudential Center in the heart of the city, I noticed a yogurt stand with a good number of people waiting to buy some. I figured a long line meant good yoghurt, so I joined the queue. Then I saw the name, Pinkberry, emblazoned in big modern lights. Somewhere in the recesses of my over-crowded brain, this name registered. Then I recalled that this was a California chain getting a lot of buzz for its creamy original yogurt with a slightly tangy/ sweet taste. Continue reading
Virginia Willis, author of the award-nominated, Bon Appétit, Y’All, in which she gives Southern recipes a French touch, has authored a stellar new book, Basic to Brilliant, Y’All. A Georgia native, she lives in Atlanta, but spent many years honing her cooking skills in France. In her latest collection, she offers 150 mouthwatering and innovative Southern recipes, all with a clever twist. Each recipe is presented two ways– as a soul-satisfying basic accompanied by a technique, garnish, or additional step that will transform (with just a little extra effort!) the dish into a show-stopper. What a practical idea for Continue reading
As soon as the leaves start to turn and the glorious fall season gets underway here in New England, our friends, family, and, yes, even just acquaintances, start calling or emailing to ask if they can come for an overnight to savor the gorgeous foliage. These visits usually include breakfast so I am always searching for new creations for the first meal of the day. This year, I’m in luck since I’ve just completed Sunday Brunch, which is due out in Spring 2012. Although there is a cornucopia of recipes in this collection, an espresso-scented coffee cake is one of my favorites. Continue reading
Rosemary-rubbed pork chops cooked with fennel in an aromatic mixture of broth, wine, and garlic, and enriched with an addition of cannellini beans make an irresistible main course for cool, crisp autumn evenings. Serve this robust entree with mashed potatoes or buttered noodles. Add a baby romaine salad and a basket of warm crusty peasant bread to round out the menu. Continue reading
