I'm decidedly not a fan of yogurt, yet I cannot stop eating these panna cotta cups. In all seriousness, if you're looking for something sweet to serve at the end of your next brunch, this is the dish for you. It's elegant, simple, and inordinately decadent.
Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
Want to salute the end of summer with something extra special? Try making some sorbet with fresh fruit from the farmer's market and spike it with a little wine!
Apples hold a special place in world culture. We give them to teachers as a sign of respect, we tell our loved ones they're the apple of our eyes, and we still hold to the age-old medical advice: an apple a day keeps the doctor away. Ever wonder what makes apples so special?
Once you've graduated from the Strawberry Shrub, it's time to incorporate fresh herbs. A noseful of basil pairs well with most fruits and I am partial to swooning over its combination with fresh plums. Indeed, on the road to this shrub I ate fistfuls of torn green leaves wrapped around slices of bleeding plums.
The secret to avoiding mealy fruit this summer lies in temperature control. Learn the science behind those unfortunate peaches and get some tips on storing your favorites while the weather is still warm!
The bounty of summer is upon us and it is time to investigate that most wonderful invention, the refrigerator. Winter harvests produce tough, solid produce, but the joy of summer is in tender, exquisite, gentle fruit and vegetables. These things can spoil quickly and our attempts to keep them in our homes are often met with mealy frustration. But what causes fruit to become mealy? Can it be avoided
Preserving fruit with sugar is a centuries-old tradition that seems to rear its head every Christmas. As we celebrate Christmas in July with Hallmark, take to heart some candying tips. Get started on this now and you'll have gifts aplenty on your shelf to dole out come December!
I love the interplay of sweet and spicy in this condiment. The luscious flesh of the mango pairs perfectly with the crisp body of a jalapeño. Make a giant batch of this and serve it all week with fish, on chips, in tacos. It fits your every need!
- Two Mangos, peeled and cut into small cubes
- Juice of one Lime
- 1 Jalapeño, diced
- 1/4 cup chopped Cilantro
- Salt to taste
- Chop everything, toss in a bowl, then enjoy! It gets better if you let it sit together in the fridge.
I'm not a fan of the hotel fruit salad, a jubilee of unseasonal and underripe cubes with little or no thought to structure and shape. And so when I set out to make a fruit salad it must have perspective, maturity, and reason. You'll never find a tumble of melons, citrus, berries, and grapes on my table. Our brunch was in close enough proximity to Passover that my brain subtly injected this reference to Charoset. Chopped apples, dates, and cashews, dressed with lemon and tamarind. It's a Southeast Asian take on my Jewish roots, and I'm eagerly awaiting a repeat performance.
- 3 Honeycrisp Apples
- 1 1/2 cups Raw Cashews, chopped
- 1 1/2 cups Dates, pitted and chopped
- 1/4 cup Tamarind Paste
- Juice of one Lemon
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Salt
- Peel and chop the apples into small cubes.
- In a large bowl mix the apples, chopped cashews, and chopped dates until evenly distributed.
- In a separate bowl whisk together the remaining ingredients. If the sauce is too thick, add water one tablespoon at a time until it is easily whiskable.
- Pour the sauce over the fruit and nut mix, toss to combine.