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February 09, 2012 06:11 PM UTC --
All Bark & No Bite
If you can boil water you can make this candy!
Chocolate is a traditional Valentine gift and it is easy, too! While the majority of women say they crave . . .
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November 10, 2011 04:09 PM UTC --
Following Don Quixote’s footsteps (hoofprints?) through the La Mancha region of Spain, bouncing from Parador to Parador (Spain's official Hotel chain) I encountered many windmills. Since . . .
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November 05, 2011 02:12 PM UTC --
In an unassuming building in Clearwater, Florida, what I thought was a Marine Aquarium visit turned into an emotionally moving experience in the Marine Animal Hospital and Rehabilitation Center. . . .
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October 14, 2011 02:37 PM UTC --
On Monday, October 17, Patxi López, the Lehendakari (president) of the Basque Regional Government, will be at The Culinary Institute of America (CIA) in Hyde Park, NY to sign a partnership . . .
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September 23, 2011 01:20 PM UTC --
If you are a champagne and sparkling wine lover, you’ve probably heard a tarted-up story of how Dom Pérignon invented Champagne. It goes something like this: Discovering that some of . . .
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July 14, 2011 05:50 PM UTC --
“A sardine without bones does not come from the sea.” Ancient Portuguese proverb
Sardinhas Doces de Trancoso , Sweet Sardines of Trancoso, are little sardine-shaped . . .
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May 21, 2011 02:26 PM UTC --
After an hour late leaving the gate at JFK and an hour circling the Madrid airport, I was 2 more hours late for an event I was already a day late for . . .
Day one – The International . . .
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May 06, 2011 03:38 PM UTC --
Every year I go to an international food show to observe the latest trends in the culinary world. This year I went to Madrid, Spain, to attend the International Salon del Gourmet, April 11-14 . . .
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May 04, 2011 05:24 PM UTC --
I recently got to meet Chef Jason Hook on his home turf of the Glasbern Inn near Allentown, PA. At one time he was the darling of the culinary world in Paris and New York. Now he is the happily . . .
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April 30, 2011 02:29 PM UTC --
Mother’s Day is so close to Cinco de Mayo this year that the aroma of Spanish food will still be in the air. Why not continue the celebration (on the table, at least) when honoring your mother? . . .
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April 23, 2011 03:31 PM UTC --
another entree in the continuing McCormick spices brunch series . . .
Congee, or rice porridge, is a traditional Chinese dish commonly served to children, (often as their first solid . . .
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April 20, 2011 01:43 PM UTC --
McCormick wants you to replace your outdated spices before Mother's Day Brunch.
If you tackle your big cleaning chores on a yearly basis, that time of year is here – Spr ing! . . .
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April 19, 2011 05:29 PM UTC --
Here's an easy recipe for Easter, Mother’s Day or any time you feel like fixing a brunch.
OK , you know you are going to do something for your mom on Mother’s Day, why not plan . . .
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April 16, 2011 04:05 PM UTC --
Strata is basically a baked bread custard. It makes the perfect brunch because it can be made ahead, it is easy to put together, it tastes delicious, and it looks elegant in the baking dish. . . .
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March 26, 2011 03:36 PM UTC --
Recently, during a visit to Glasbern, the Historic Inn and sustainable * farm near Allentown, PA, I had a 15 course tasting dinner created by Chef Jason Hook. (You can read about the visit . . .
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March 12, 2011 05:25 PM UTC --
I recently got to meet Chef Jason Hook on his home turf of Southeast Pennsylvania, in the Lehigh Valley/Allentown area, to be exact. At one time he was the darling of the culinary world in Paris . . .
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February 16, 2011 06:36 PM UTC --
After years of lobbying by Relais & Châteaux Grands Chefs, the Gastronomic Meal of the French has been included in UNESCO's list of Intangible Cultural Heritage of Humanity. . . .
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February 15, 2011 03:41 PM UTC --
crusty loaf of minute bread fresh from the oven
The original recipe was called One Minute Ciabatta* Bread, but the baker I cover for on his days off from the Hudson . . .
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February 10, 2011 04:34 PM UTC --
Oil and Vinegar and Sauce
When you are searching for the right ingredient, or simply the best ingredients to cook with, sometimes you have to make them yourself.
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January 28, 2011 11:32 AM UTC --
Posted on January 26, 2011 by richardfrisbie
In culinary circles, the French term “en croûte” translates as “in a crust.” It refers to any food wrapped . . .
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Richard Frisbie
Saugerties, NY
wants you to see his collection of New York books
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