What is an authentic Southern BBQ Sauce recipe? The answer will depend on who you ask. There are few topics in American food that can generate as much passion as this question. A few years ago a high-end, local restauranteur opened a high-end barbecue joint. I tried it out and was somewhat surprised when...
Continue reading
Let’s start by making one distinction very clear. Shepherd’s Pie is made with lamb. Not lamb or beef. Cottage Pie is made with beef. Simple, but it needs to be understood. That distinction is not always made clear, especially on the American side of the pond. Beyond that, there are differences in flavorings and...
Continue reading
Should you make your own gelato? If you live in Italy, then the answer perhaps is, “if you want to.” If you don’t live in Italy and if you want the next best thing, then the answer is “yes.” It is not really hard, it really doesn’t take much time. But it does require...
Continue reading
Count me among the millions who have traveled to the Amalfi Coast, tasted Torta Caprese, and said, “I have to make that when I get home.” Only to be disappointed. It is just not the same. Undoubtedly, some of it is related to the fact that the beautiful views of the Amalfi Coast are...
Continue reading
What do Italians know about meatballs, that I don’t? Italians can be passionate about meatballs. They do not contain exotic ingredients, it seems they are easy to make, but then there is passion about what is the right way. It seemed a little rigor was needed here. There it seemed an analysis of how...
Continue reading
With the right tart shell, pretty much anything brought home from the market can be turned into a simple but impressive main dish, a starter or a dessert. But I find myself fighting to find the right shell recipe of the right size for the tart pan I plan to use. While the basics...
Continue reading