Though this recipe for sableuse runs the risk of being filed under "Coals to Newcastle," it is decadent sophistication on a dessert plate, so heck, why not present it under the Culinarium dateline? For those not yet following along, the Culinarium is House Beautiful's first-ever SF Design Center culinary event with a … [Read more...]
Miso Butter Clams
Until recently all baked clam recipes I was familiar with were pretty much variations on a theme -- butter, breadcrumbs, some sort of swine, herbs from the fine family of Italian flavors. Nothing wrong with that. Until... this recipe for Miso Butter Clams entered my life. The Blue Ribbon restaurants in NYC … [Read more...]
FRIED BABY BLUEFISH
I don't know Italian so while I'd like to title this post Bambino Bluefish Fritti, Fried Baby Bluefish is a safer route. Our original goal was to make the tiny, crispy whitebait you can snack on the at the Italian sea side (or more close to home, restaurants like Felidia). Flash fried whole, they're like little … [Read more...]
SMITH ISLAND CAKE: 12 LAYER CHCOLATE CAKE RECIPE
Much as we love it, The New York Times food section is not infrequently guilty of intentionally provocative "You'll never believe this...." stories, such as this seemingly improbable Smith Island Cake recipe. Sure, in their quest to track trends and break news from the frontlines of gastronomic innovation they're to bound to … [Read more...]
SHOCKING PINK PASTA
Between the name and the photo you get the idea. Make no mistake, startling yes, yet indeed delicious. And why not? Your best Parmesan, cream, good chicken broth, a little crunch of bell peppers coating al dente pasta. The earthy sweetness and brilliant color of roasted beets is the not-so-secret ingredient that makes this … [Read more...]