Food

Recipe from Provence: Onion Tart – Pissaladière

by Dr. Jessie Voigts / Jun 26, 2014 /
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Recently, we reviewed an extraordinary book: Provence Food and Wine: The Art of Living – here’s one of the recipes from it!

 

Recipe from Provence: Berry Mille-feuilles with Orange Cookies

by Dr. Jessie Voigts / Jun 26, 2014 /
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Recipe from Provence: Berry Mille-feuilles with Orange Cookies - Mille-Feuilles de Tuiles à l’Orange aux Fruits Rouges

 

Recipe from Italy: Fried Elderflowers

by Ashley in Italy / Jun 11, 2014 /

On a warm Spring afternoon we added Fried Elderflowers or fiori di sambuco fritti  to the menu - these edible flowers when fried in a beer batter create a light, crunchy, aromatic antipasti/appetizer!

 

Discovering An Ancient Food and Appreciating the Native Roots of A Local Sweetener

by Sydney Kahl / Apr 13, 2014 /

In the span of just a few months in 2013, I discovered a new food and gained appreciation for a local food I’d been taking for granted.

Cooking Class Live from Italy - A Winter Feast (and a recipe)

by Ashley in Italy / Feb 14, 2014 /

LIVE from ITALY - Online Cooking Classes
Sunday, February 16, 2014

Buttermilk Ranch Cheesy Onion Pull Apart Bread

by Dr. Jessie Voigts / Jan 26, 2014 /
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I had to thank the neighbors. You see, we've had quite the blizzard season here in Michigan, and last night we got another foot (!) of snow. Since we hadn't fully cleared our driveway (ahem) from the last few blizzards, the car was buried. We woke up and knew that today was going to be one long shoveling blitz.

 

International Flavors: Greek Gyros Meatloaf

by Dr. Jessie Voigts / Jan 24, 2014 /
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One of the curses of living in the boonies is the lack of great ethnic food and grocery stores. ALAS!

Live from Italy: Pasta alla Norcina (and a tale of Norcia)

by Ashley in Italy / Jan 22, 2014 /

LIVE from ITALY: Online Cooking Class Sunday, January 26, 2014

Dark Chocolate Pomegranate Bark Recipe

by Dr. Jessie Voigts / Jan 07, 2014 /
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Want to make the most delicious chocolate, ever? You'd be surprised at this - it's got dark chocolate, sea salt (naturally), candied ginger, and... pomegranate?! Yes! I, too, was skeptical when I first saw this recipe at the New York Times food section (I've adapted their recipe, in this article).

Cuban Sugar Cookies

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A heavy dose of Spanish flavors and ingredients infused with French, African, Caribbean, and even a dash of Chinese--Cuban cooking combines tastes from around the world.

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