In his new baking cookbook, The Sweet Spot, Bill Yosses has found a way (many ways, actually) to make dazzling desserts that are sweet-enough, but don’t include cup after cup of granulated sugar.
Food Notes
Listen! Even NYC Subway Delays Are Endurable While Hearing This
We were grabbing a subway to get to our lunch reservation in the West Village and here’s what greeted us…the sounds of Susan Keser, subway violinist. Don’t you love New York?
Wow! Make Preserved Lemons in Just 24 Hours
Need a quick homemade gift for your foodie friends? With this method, you’ll have preserved lemons in 24 hours instead of the weeks or even months some recipes require.
Shake Me, I’m Yours (Cocktail Recipe)
During a visit to Olea, we’re treated to Chef Manuel Romero’s tomato gazpacho and stuffed piquillo peppers, and this exquisite cocktail by Michelle Draper.
Domaine J. Laurens is a French Sparkler Every Bit as Good as Prosecco
If you like the toasty, almondy flavor of champagne, Domaine J. Laurens’ sparkling wine is made in the same style as champagne, but it’s a bargain at $17.
While Jacques Pépin Teaches Shorey to Cook—We Learn, Too
Dog-eared, with yellow and bright pink sticky notes sticking out in every direction, this is Faith’s all-time favorite book of Jacques’—and she’s cooked from all of his books over the years.
