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Cool Things You Didn't Know You Could Make Part Three
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…
Cool Things You Didn’t Know You Could Make Part Three
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…
Red-Wine Braised Beef Brisket with Aunt Rifka's Flying Discs
My husband Bill has been telling me about his aunt Rifka and her asbestos hands for as long as we’ve known each other. He claims there was no pot so hot she couldn’t pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went…
Red-Wine Braised Beef Brisket with Aunt Rifka’s Flying Discs
My husband Bill has been telling me about his aunt Rifka and her asbestos hands for as long as we’ve known each other. He claims there was no pot so hot she couldn’t pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went…
Asparagus: When should you peel asparagus and when don’t you have to?
Kathy e-mailed the Kitchen Shrink to ask how you decide when to peel asparagus and when it is all right to leave it unpeeled. Asparagus comes in all different thicknesses, from pencil-thin to nearly an inch. The bottom woody inch or two of any asparagus should be discarded. Whether or…
Herbs: What Is The Best Way To Store Fresh Herbs?
Put leafy herbs, such as basil, parsley, dill, and cilantro in a glass or glass measuring cup with water in the bottom (like cut flowers), cover with a plastic bag loosely over the top, and store in the fridge. They will keep for a week if set up this way.…
Mushroom Enchiladas
Funny thing about mushrooms: although they’re about 80% water to begin with, they have the spongelike ability to soak up a bunch more liquid besides. In this meatless recipe, the mushrooms start by absorbing a very flavorful lime-and-cumin marinade. Then they’re charred under the broiler along with tomatoes, onion, and…
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm. It is deeply chocolate and it boasts the slight tang of cream cheese. Its texture changes completely, depending on when it’s eaten: It’s creamy right out of the oven and…
Baking: How can I bake healthier desserts?
Debbie e-mailed me that she can’t have butter or much sugar but would like to make healthier baked goods and would like some ideas. That is a tough one because butter and sugar bring the flavor to most desserts. However, there are a few ways to go that will be…
One spot available on my trip to Perigord, France
There is one spot available on my September 29 to October 6 trip to Perigord. In this beautiful setting, I will be teaching classes, exploring local markets, tasting wine at a chateau, visiting an artisan goat farm and much more — with eight students. Of course there will be many…