December 12, 2011 |
'Tis the season for all kinds of tasty treats, including marzipan. But the sweet indulgence made from ground almonds and sugar may not always be made from those expensive nuts. Fakes are on the market, and a new test may be able to spot them. Yes, Virginia, counterfeiters have found their way to food, and apparently some items tagged as marzipan may be made with other ingredients, such as ground up peach and apricot pits, soybeans and peas. How to tell the difference? A recent study in the Journal of Agricultural and Food Chemistry used polymerase chain-reaction-based techniques to determine ingredients.
July 16, 2012 |
(Editor's note: Writer Mary MacVean tried out trainer Jackie Warner 's diet plan from her new book “10 Pounds in 10 Days.” Here's her experience. Read the previous days , too.) Day 6 I've been really surprised by the fact that I've not been hungry much. I will admit my measuring has been a little heavy-handed - but we're talking about over-measuring broccoli, for goodness' sake. Anyway, I dutifully ate my lunchtime sandwich today. And when I finished it … I was really hungry.
October 7, 2010
2009 Panizzi Vernaccia di San Gimignano Tuscany isn't exactly known for its white wines. But San Gimignano, the medieval hilltown bristling with towers, is ground zero for Vernaccia di San Gimignano. The appellation is tiny, just the commune actually, but a few top producers such as Giovanni Panizzi prove that it's possible to make a thrilling white from the indigenous Vernaccia grape. The 2009 Panizzi Vernaccia di San Gimignano is just hitting the shelves now and it's a beauty.
March 1, 2012
Haman's fingers Total time: 1 hour, 20 minutes Servings: This makes 36 to 40 pastries. Note: To thaw the filo dough, place the package in the refrigerator for at least 8 hours and up to overnight. Remove the box from the refrigerator 2 hours before using, leaving the sheets in their packaging. (Return remaining filo sheets to their plastic sleeve, re-roll and return to the package; refrigerate or refreeze until needed.) You can keep the pastries for 1 day in an airtight container at room temperature; they can be frozen up to 1 month (thaw the pastries before sprinkling over the powdered sugar)
October 27, 2002 |
My mother made the mistake of taking my teenage sister, two brothers and me to an afternoon concert at a popular theater in Rome, where we had moved in the mid-'60s. I can't remember what the orchestra played, but it must have been good. When the music stopped, the audience jumped to its feet shouting "Bis! Bis! Bis!" I, too, shouted "bis," without knowing what it meant. I was the youngest of four and suspended somewhere between California kid English and Roman kid Italian.
September 19, 1985
Football season is once again in full swing. With two professional, numerous collegiate and hundreds of high school and amateur teams here in Southern California, fans shouldn't find any shortage of games to attend. For many, part of the fun of going to watch a game is the tailgate picnic enjoyed prior to kickoff. In fact, dedicated tailgaters insist there's a certain magic about celebrating pregame festivities with good friends and delicious food.
January 17, 1999 |
I was in Buffalo, N.Y., and I should have stayed there. (Has anybody ever said this before?) It was snowing. The temperature was subzero. The city of Buffalo was like Siberia, except with restaurants that serve hot chicken wings. It was Fargo without the glitz. Nobody knew if Buffalo's airport would close. Planes were grounded all across America. My connection was in Chicago, but I wasn't sure O'Hare would be open if I could get that far. "Spend the night in Buffalo," suggested a friend.
April 27, 1989 |
Dripping in heavy cream, thick with ham, sausage, almonds and sesame oil, the rich meals consumed by Spanish Colonialists were "fatal," says Mexican chef Victor Nava. Pure calories and carbohydrates. But maybe the viceroys who were sent to Mexico in the 17th Century to represent the Spanish king were "the ones who knew how to live," Nava says with a mischievous grin. And their rich diet "was baroque, part of the splendor of the time." Trying to re-create some of that splendor, Nava served a Viceroy's Dinner last Saturday in the central patio of the Museo de la Ciudad.