I'm visiting South Carolina and with the incredible shrimp we have here, I want to make a version of Patrick (Inn at Little Washington) O'Connell's Swanky Shrimp and Cheese Grits. I'm fine with cooking the shrimp and grits, but I remember that in his cookbook, he did a roasted tomato/shallot fondue that was really good. I could do with some help on the recipe.
Does anyone have a recipe for Cabbage Burgers? When I was growing up, my neighbor from Nebraska used to make these. She would stuff a ground beef and cabbage mixture in a bread-like dough and bake. I remember the bread as much as the filling.
Like everything else coffee-related, mastering latte art ain't easy. (Thank heavens for that, because if it were I'd be out of a job.) With a little understanding of liquid physics and a whole lot of practice, however, just about anybody can pour some basic shapes into their morning latte. Here's a little primer to get you started.