The New York City restaurant, Le Bernardin, a seafood restaurant, is constantly on top of the world’s ten best restaurant lists. In May of 2021, the chef-owner Eric Ripert was proud to advertise his long-standing 3 Michelin star rating. In 2010, when my daughter went to New York City for an interview, I volunteered to
Tag: cream
Traditional Irish colcannon is a comforting and delicious potato mash that includes cabbage and green onions. There are many variations, however. This recipe takes basic colcannon, and modernizes it with some cream, more butter, and crispy leeks. According to Melissa Clark, from New York Times Cooking: “The fried leeks aren’t traditional: Usually, the alliums are
There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!” But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert. His company is called SAUSAGE KÖNIG. Unfortunately,
When my sister sees this post, she is going to laugh out loud. This is a recipe from our past that my mother made occasionally that we absolutely loved. The requirements for loving this dessert: 1. You must love desserts, 2. You must love coffee, and 3. You must be okay with eating marshmallows. I’ve
Recently I was looking something up on the internet, and came across photos of melted cheese. That is exactly the way to get my attention – melted cheese. It didn’t look quite like raclette or fondue, and I read that it was Aligot. Why have I never heard of this? Aligot (ah-lee-go) is a specialty
I didn’t grow up with Italian cuisine, which is interesting, considering my French mother cooked various global cuisines over the years, like Ethiopian and Chinese, as well as French. Somehow, Italian got overlooked. It could have been on purpose now that I think of it. Her first husband, my father, was from Sicily. That marriage
While growing up, my mother would occasionally make a simple soup, made by browning butter and adding flour that burned in the butter. I didn’t know this was how the soup was made as a youngster, I just knew I loved it. She’d always told me it was her mother’s recipe. Many years ago I
The recipe below is one I’ve saved for years to remind myself to use raisin bread as a stuffing base, a great option from cornbread or sourdough. And finally I decided to try it. However, I could only find raisin bread with cinnamon, which isn’t an ingredient I wanted in the stuffing, mostly because I
My husband and I first experienced heavenly stracciatella at the restaurant Manzo, which is located in Eataly, New York City. It was served to us for lunch simply drizzled with olive oil, alongside grilled bread. We also ordered prosciutto for our antipasti. Stracciatella, we learned, is the inside of buratta. It’s the creamy goodness that
Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant.