The following recipe is from the October 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I had always thought of corn as a side dish, either on the cob with salt...
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While I was on a little getaway this weekend with some friends the subject of maple syrup came up. A maple-flavored syrup had been purchased to accompany our pancakes, resulting in a bit of an outrage. Not being much of...
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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.
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