The Adult Brownie from the Bay Area-based supermarket chain Andronico's doesn't contain alcohol, tobacco, or any other "adult" ingredients. It's just a super dense, fudgy chocolate brick spiked with sea salt and coffee. And it's incredibly addictive.
Continue reading »
I set out to make Lex's Roast Chicken with Bacon and Spicy Coffee Rub from Ari Weinzweig's Zingerman's Guide to Better Bacon a few days after Labor Day weekend. The weather had cooled down to the point where I was...
Continue reading »
Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,...
Continue reading »
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Jesus, it's cold out there. Okay, maybe not where I am—Las Vegas this weekend, not that I’m...
Continue reading »
The following recipe is from the August 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Revered pastry chef and author François Payard notes that, "while not specifically low in fat," you...
Continue reading »
Adapted from Boy Meets Grill by Bobby Flay. Ingredients 6 cups strong hot espresso (about 36 ounces) 1 to 1 1/2 cups sugar, plus 2 tablespoons for the whipped cream 4 tablespoons unsweetened Dutch process cocoa powder 2 cups half-and-half...
Continue reading »
I always think of
pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef
Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one’s teeth.
Continue reading »
