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.
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?
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.
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.
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.
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.