seasonal, modern, exuberant
It’s hard to resist potatoes. Puréed, boiled, baked, fried, roasted.. no matter how you cook them, these humble roots always taste good.
But bake oven fries with cumin seeds and these spuds are not just good, they’re sublime. The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice – making them addictive and dreamy!
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Who would want to live without the exquisite pleasure of eating warm bread, or pasta, or cakes?
Almost 1 in 100 Americans suffer from celiac disease – gluten intolerance. Why can’t they enjoy the exact same quality of flour-based food as those who don’t?
That is the tantalizing question that more and more cooks (and chefs) are facing.
For me, the answer came from a most unexpected source – celebrated chef Thomas Keller… via a mysterious sack of flour left at my door by a dear friend who’d just returned from California.
The “Cup4Cup” flour blend waiting at my door is the creation of Lena Kwak, the talented and creative Research and Development Chef at the French Laundry, Chef Keller’s much-heralded temple of gastronomy, in Yountville, CA.
As luck would have it, I had the chance to meet Lena – and Thomas Keller – a couple of weeks later (on November 1) at the launch of Cup4Cup at Per Se, in New York City.
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We’re all about to embark on the exciting-yet-frantic holiday party season. But it’s also the time of year when we want to go the extra mile, and serve something distinctive to our guests. In that spirit, even the customary bowl of mixed olives could use a little dressing up.
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Serving light hors d’oeuvres that won’t spoil your guests’ appetite before they sit down for dinner should always be a priority.
These endive boats fit the bill. They’re as colorful as they’re delicious – not to mention, festive and light as a cloud! No wonder these cheerful boats have become a fixture at my fall and winter dinner parties.
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The classic potato latke gets a makeover!
Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with Calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
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