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divinetta

Weekend Giveaway: Nudo Olive Tree Adoption

Any green olive, preferably stuffed with chili or almonds!

Where's the best place to buy prepared food?

Zabars or Fairway are excellent and very reliable. Whole Paycheck also has great food but the name says it all....

Are All Parties Potlucks Now?

I always tell my guests (if they ask about it) to bring their preferred drink - wine, beer, whatever. Bringing food always complicates matters as there's always someone who can't eat something or doesn't like something else... as the host I think it's my responsibility to put out a feast that all can enjoy. That being said, if you have friends that really can cook and don't bring the Sam's Club vat of potato salad, a pot-luck can be an amazing event. :)

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

Pork Butt wrapped in Banana leaves and smoked.... Yumm!!

French in a Flash: Multigrain Spaghetti with Pistou Forestier

This was an incredible dish and the best thing I've eaten in in a while!! Thank you so much for posting it!!

Aged Balsamico Bianco

Was just in Italy and got some absolutely delicious aged white balsamic vinegar. It has nearly the consistency of syrup. Only problem- no idea what to put it on, other than possibly a bowl of strawberries. Can anyone tell me how to use it?

Crispy skin on a goose?

I made goose last night in a trial run for a highly eventful Xmas dinner that's coming up. Using Julia Child's steaming and roasting method was totally fantastic, but the skin, although beautifully browned, was not really crispy. I read on an English site that a good trick would be to separate the skin from the bird before steaming/roasting, then seasoning and pricking it with a fork as usual. Has anyone ever done this or had experience with this sort of preparation? Or perhaps someone else is familiar with the Julia Child recipe and has a tip or 2?

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