A Refreshing Dessert By Andrew Zimmern As Thomas Hyll wrote in his cookbook of 1593, “…[strawberries] are much eaten at all men’s tables with wine and sugar.” While cream is the traditional English accompaniment, elsewhere in Europe crème fraîche, or sour cream, is preferred. In Italy, red wine and sugar seems to be everywhere. I… Read More →
Homemade Strawberry-Vinegar Jam By Andrew Zimmern I’m not a hobbyist cook in the strict sense, but I love to put up food. I don’t can many vegetables, I prefer to freeze or process them some other way, but I love making strawberry jam. There is nothing—nothing—like the taste of overripe summer berries. They need to… Read More →
Impressive Valentine’s Day Recipes A love of good food is universal, it’s what connects us all… trust me, I’ve spent a lifetime trying to prove this very point. So this Valentine’s Day, skip the dinner reservations at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. Here are… Read More →
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
How to Win at Valentine’s Dessert You can’t skip over the sweet treats on Valentine’s Day, even if you’re a dessert hack like me. I promise, all of these recipes are easy enough to make as long as you have the right equipment and ingredients. I made the crème brûlée for dessert the first time I… Read More →
