the category of "Cooking"
Allison Kave, author of First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More) is in the ABRAMS office helping us celebrate Pi Day by teaching us how to bake pies!
It’s officially the New Year, which we all know means general brow beating after holidays filled with excess and a rash of hastily-made, hard to keep resolutions. If you’re like me, 2014 will be the year everything changes! Until about January 27th when the short, cold days are too much to bear and it’s much too easy to curl up with a glass of wine rather than go to the gym. But this year, there’s at least one resolution, eating more healthfully, that I know you’ll be able the keep with the help of Eating in Color: Delicious, Healthy Recipes for You and Your Family.
Before I begin this post I have to say that it was a dream come true to be able to sit on the same sofa as Katie Couric and show everyone that the cupcake pan is not just for cupcakes anymore!
The calendar says we’re nearing the end of Julia Child’s centenary year, but the national celebration shows no sign of winding down. The outpouring of affection from fans old and new for our home-grown “French Chef” is equal parts nostalgia, homage and gratitude for teaching us that the party is in the kitchen and the only abiding rule for cooking, eating and living was her favorite maxim: “Above all, have a good time.”
Riesling gets a bad rap. Mention Riesling to a group of people and you will most likely get the requisite, “Oh, I don’t like Rieslings, they’re too sweet.” Well soon, thanks to ABRAMS and one special Englishman, that won’t always be the case. Stuart Pigott, a self-proclaimed Riesling advocate, has been working to change these perceptions for the past 30 years and is the author of The Best White Wine on Earth coming in June 2014 from STC.
There’s an old Mafia saying: “The fish stinks from the head.” At ABRAMS this morning, our CEO Michael Jacob’s office was redolent of ramps. These pungent greens grow wild and wildly at his home in upstate New York. Last weekend he harvested two wheelbarrows full with the help of some colleagues; washed them four times, and brought them into the office to share with fans of the fragrant bulb. I was the lucky recipient of a bag full and made the following dish.
Looking for something classier than green beer? A little more unique than corned beef & cabbage? Yvette van Boven’s Home Made Winter includes quite a few authentic Irish recipes (Colcannon, Irish Stew, DIY Irish Cream Liqueur), but I settled on the “Dublin Lawyer” for this piece. The two main ingredients are lobster and Irish whiskey – how could I resist?! Yvette’s headnote for this recipe reads: Because lawyers from Dublin are fat, rich, and always drunk…
If Mitt Romney, whose religion prohibits alcohol consumption, wins the presidency on November 6, the White House will go dry. (And—somewhat ironically—first lady Ann Romney won’t be hosting any literal tea parties, since Mormonism likewise forbids “hot drinks.”) So the question voters really ought to be asking themselves before casting their ballots is this: Are teetotaling presidents trustworthy?
After reading about (and drooling over) prior posts on Baked Elements: Our 10 Favorite Ingredients (like Lindy’s Snickerdoodles, Marisa’s Lacy Panty Cakes, and Dervla’s Pots de Crème), I knew whatever I magicked up from the Caramel chapter was bound to be good. And ooooh, was it.
Attempting caramel can lead to burnt fingers and sad saucepans of unusable crystallized sugar syrup. Been there. But the baking sprites were with me last Saturday when I set about making the Baked boys’ Antique Caramel Cake—two caramel cake layers, caramel frosting, and Sweet & Salty Caramel Sauce. (“Antique” because the recipe is old, not because the cake’s been left out for a week or the caramel sauce was dredged up from the very deepest recesses of the fridge. Swear!)
When I first moved to this country from Ireland at the tender age of 13, I had several ideas in my head about what America would look like, feel like, and taste like. I thought I’d be moving to a country where girls skipped around with bobby socks on, ponytails flying in the wind, sipping vanilla malt milkshakes while twirling on red vinyl stools in a diner. (I was also under the illusion that I’d live in a perpetual Baywatch-type land where everyone traveled on roller skates and lived in their bathing suits!) When we arrived at our new home in Pennsylvania, I soon realized how wrong I was.
But I was right about one thing: malt makes an amazing milkshake. When I was asked to cover malt as one of the favorite ingredients in Baked Elements, I was excited to make that milkshake of my vinyl stool dreams, but it was not to be. You see, my husband forgot to get milk yesterday. So, I quickly turned to the Malted Milk Chocolate Pots de Crème. They are good.