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From Serious Eats: New York

NYC Food Events for the Weekend (and Beyond)

Anyone know of any street fairs Sat, Aug 29th? Will be meeting pple in the city that day and I will be away from a computer starting Monday.

mangia_beve at 8:34AM on 08/21/09

From Recipes

Seriously Italian: Zabaione, My Way

Years ago, when I was only 9 or 10, we went on a huge camping trip with our extended family. Breakfast of choice was, as we call it, "egg in a cup". It consisted of my dad whipped the heck out of two eggs yolks, sugar and then incorporating hot espresso coffee, then dunk in homemade savoiardi. My cousin to this day mentions it everytime we get together. Amazing how none of us got sick on the raw egg yolks and hot coffee. Nowadays, when we get the hankering, we definitely slow cook the eggs. Always used sweet Marsala, but must try Vin Santo; thanks Gina!

mangia_beve at 9:10AM on 08/13/09

From Serious Eats

Snapshots from Italy: The Queen of Porchetta

"k" sound, like in Chianti.

mangia_beve at 12:27PM on 03/29/09

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Recent Comments | Response to Comments

From Serious Eats: New York

NYC Food Events for the Weekend (and Beyond)

Anyone know of any street fairs Sat, Aug 29th? Will be meeting pple in the city that day and I will be away from a computer starting Monday.

mangia_beve at 8:34AM on 08/21/09

From Recipes

Seriously Italian: Zabaione, My Way

Years ago, when I was only 9 or 10, we went on a huge camping trip with our extended family. Breakfast of choice was, as we call it, "egg in a cup". It consisted of my dad whipped the heck out of two eggs yolks, sugar and then incorporating hot espresso coffee, then dunk in homemade savoiardi. My cousin to this day mentions it everytime we get together. Amazing how none of us got sick on the raw egg yolks and hot coffee. Nowadays, when we get the hankering, we definitely slow cook the eggs. Always used sweet Marsala, but must try Vin Santo; thanks Gina!

mangia_beve at 9:10AM on 08/13/09

From Serious Eats

Snapshots from Italy: The Queen of Porchetta

"k" sound, like in Chianti.

mangia_beve at 12:27PM on 03/29/09

From Recipes

Seriously Italian: Zabaione, My Way

Dear Gina,
I love Vin Santo, and would enjoy it in a Zabaione, however I have not been able to find a Vin Santo in NYC. Can you recommend a wine store selling a reasonably priced Vin Santo? Thank you.

prmil at 12:27PM on 08/27/09

From Recipes

Seriously Italian: Zabaione, My Way

At the restaurant where I work, I constantly make zabaione for the Tiramisu dessert. It is difficult having to whisk that delicious zabaione into mascarpone cheese and whipped cream, but in the end, worth it, when customers say it's the best Tiramisu they ever had.

BTW, Gina, I love your cookbook, the recipes, the stories, your voice. I also look forward to your next book because the other day I made the farfalle with zucchini and gorgonzola - it was heavenly! Amazing how the tastes and textures all blended into something more than the sum of its parts. Thank you!

panache at 4:14PM on 08/20/09

From Recipes

Seriously Italian: Zabaione, My Way

Whoops, just saw this, Gina. As a resident Piemontese, I make mine with Brachetto or Moscato, of course! I love your description (the down comforter analogy is perfect). This is another classic example of a dish which needs no doctoring. I make it as my grandfather made it, as you make it. Basta. It's pefect.

dianabaur at 1:46PM on 08/20/09

From Recipes

Seriously Italian: Zabaione, My Way

How excellently timed! I made zabaglione for the first time last night on a whim, and it was incredible! I first encountered the flavor of zabaglione in gelato, but in its unadultered state, it was heaven. I used a Giada recipe that called for Marsala and also folding in melted semi-sweet chocolate, and chocolate zabaglione is one of the most decadent things I've ever eaten. Thank you for this article and its great information, I look forward to making this again and again, hopefully perfecting it.

LizLemon at 3:09PM on 08/17/09

From Recipes

Seriously Italian: Zabaione, My Way

@Gina:
Ah, now I know why/how the zabaione at The Sign of the Dove restaurant on UES was always so white and light. Love it both ways, but too lazy to make it myself...

duncan1205 at 11:47AM on 08/14/09

From Recipes

Seriously Italian: Zabaione, My Way

This is so being added to the post-move list of culinary projects I want to take on in a few weeks, and feels like it would be a more unique dinner option than most. Thanks!

ElizabethS at 11:51AM on 08/13/09

From Recipes

Seriously Italian: Zabaione, My Way

I love making zabaione with fresh seasonal fruit and my own ladyfingers.
I like to serve with our fav brand of Moscato D’Asti or Brachetto D’Acqui Casa Sant'Orsola.
They also make a great Asti Spumante.

Good to see you Gina. Great dessert suggestion!!!

JerzeeTomato at 10:35AM on 08/13/09

From Recipes

Seriously Italian: Zabaione, My Way

Beautifully written! You convinced me to try this.

CheesePlease at 10:26AM on 08/13/09

From Recipes

Seriously Italian: Zabaione, My Way

They MAKE zabaione tableside at Del Posto? I'm getting on the train to New York now.

FeliciasMealTicket at 10:05AM on 08/13/09

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