May 25, 2013

March 3, 2007

Nigella Bites, Prosciutto, Pancetta, Salame

Aprnigella

Nigella Bites Nigella Lawson’s Nigella Bites is not a new cookbook, but it is one that we cook from frequently. Here’s why: Lawson is real. She’s a food writer turned television personality, but she’s also working mom who has dealt with some serious tragedy in her life. She’s casual about cooking, but that doesn’t mean [...]

March 3, 2007

Built NY’s Gourmet Getaway, Roasting Pans

SLT Roaster

Grab Your Gourmet Getaway You’ve seen Built NY’s cool neoprene wine totes that keep bottles insulated andprotected. Check out their Gourmet Getaway, what they call the “picnic basket of the future.” Larger than a lunch size tote, this bag is available in a solid, a sassy stripe and a few other prints. Made of neoprene too, [...]

March 3, 2007

True Blue: Gorgonzola

Mountain gorgonzola, a cow’s milk cheese from Italy is creamy, piquant and delicious. This blue veined cheese smells a little medicinal, probably from the penicillin. But the taste wins me over. It is not as dry as an American blue, yet not as wet as a gorgonzola dolce. Its spreadable nature makes it perfect for [...]

March 3, 2007

Texas Wine: Fall Creek Chard, Houston Livestock Show & Rodeo International Wine Competition

wine_texas

Fall Creek Chardonnay We’re bored with over-oaked Chardonnays and were thrilled to find Fall Creek Chardonnay so close to home! Gentle flavors of honey and pear danced across the palate. The wine was dry. There’s citrus, too, and I swear I could taste some Hill Country limestone. Some hints of oak and butter came out [...]

March 3, 2007

Knife Skills

What should every home cook know about knife skills? Kent Rathbun, chef/owner of award-winning Abacus (www.abacus-restaurant.com) in Dallas, responds: First, I recommend that every home cook obtain the following five basic pieces: 10″ chef’s knife 6″ flexible boning knife 8″ scalloped-edge knife paring knife sharpening steel Home cooks should use their sharpening steel frequently with [...]