Just hearing “California” brings most minds to sunshine, surf, sand, and serenity. If you’re one of these people, making your home in California can make your fondest thoughts a reality. Making your new house a home is the best part of moving! Once the unpacking is done and the decor falls into place, it’s time …
Tofu is unofficially recognized as the spokesperson of vegetarian cuisine. But just what is that stuff? Often described as “bland”, or “tasteless”, tofu is one of the most underestimated foods of our time. Recent vegetarian or vegan converts find comfort in its hearty, meat-like texture. It is difficult to get the flavour of tofu to …
I was a happy user of the 1975 edition of Joy of Cooking. In my restaurant, it was a handy reference for questions about food chemistry and a source of ideas for standard “American” preparations. For a home-oriented cookbook, it had a lot of professional utility. But no good thing goes unimproved. The ’75 edition …
Yes, French salted caramels (or Fleur de Sel Caramels)- you read correctly! And no, these are no ordinary confections. These morsels of “WOW!” impressed even hard-to-impress New Yorker’s at this year’s Fancy Food Show (the caramels were selected as one of the top ten best new products!). Here’s what makes them so mouth-wateringly good They’re …
Some cooks, food enthusiasts and food writers consider the humble egg to be nature’s most perfect food. They argue that the self-contained little protein packs are versatile enough to create sauces (hollandaise for example), mayonnaise, help thicken custards and give us the satisfying filling to quiches and tarts. At a time when many professional food …