If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant
The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl
Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375.If the beets have stems and
Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv
It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.
“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil
These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea sal
Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar
For years, my husband Peter’s entire dental office eagerly anticipated the arrival of Velma Viele Mayes’ Italian Christmas cookies. The large foil-covered cardboard box overflowed with ani
This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into