September 23, 2010 |
Leave it to Italy --- a country where food and tradition go hand in hand — to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located outside Bologna, is doing its all to ensure that the future of ice cream's closest relative, gelato, will continue to be that of a fresh product made from all-natural ingredients for local consumption. Carpigiani, which has sold gelato-making equipment since 1945, started teaching the classes in 2003.
January 4, 2010
When you go to the market and buy a raw apple, you expect -- and get -- an apple. Not a fruitlike product injected with liquid that makes it weigh more but that softens the natural crispness and dilutes the flavor to the point where it has to be infused with caramel-apple concentrate to restore some tastiness. Fortunately, Fujis are still Fujis. If only the same could be said of chicken. In the past few years, it has become common for chicken producers to inject fresh chicken with saltwater as a way to keep it juicy and flavorful in the hands of indifferent cooks, a process called "enhancing" or "plumping."
February 18, 2010 |
In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, housewives labor over their cooking pots, stirring, stirring as coarse cornmeal slurried in water gradually thickens and becomes sticky and delicious. To serve, it's poured out onto a wooden board in a rich golden puddle like a harvest moon. Cesare Pavese wrote about it in "The Moon and the Bonfires," a nostalgic novel about a Piedmontese expatriate's return home: "These are the best days of the year.
September 6, 2009 |
If pickles were currency, it would take 100 of Pat Fairhurst's kosher sours to buy a buttery smooth leather wallet in the chic shop nearby, more than 200 to snag a dress off one of the neighboring boutiques' racks, and a whopping 1,000 to book a luxury suite at the Blue Moon Hotel across the street. That helps explain why Fairhurst's tiny store, Guss', an institution since 1920 in Manhattan's Lower East Side, is moving its red barrels of 50-cent pickles to Brooklyn. No longer the exclusive domain of scrappy immigrants or Jewish aficionados of Fairhurst's briny treats, the old neighborhood has morphed into one of New York's trendier districts, an evolution that is vexing to those nostalgic for the past but who admit that change can be good.
January 31, 2013 |
The sad news is that after seven seasons on the air, "30 Rock" is finally leaving us. The good news is that it will live on in our hearts, our minds ... and our guts? On Thursday, the one-hour series finale will bring to a close the story of Liz Lemon, Jack Donaghy and the cast and writers of "TGS. " At the series finale after-party to be held Thursday night in New York City, near the real Rockefeller Center, Ben & Jerry's co-founder Jerry Greenfield, is to introduce a new flavor of ice cream inspired by the NBC comedy.
March 28, 2007 |
Colatura, the traditional anchovy sauce of Cetara on the Sorrento Peninsula, is a powerful condiment -- just a few drops will give a dish a rich savor. That's fortunate, because this handmade product is in limited supply. It's mostly sold in one-tenth-liter (3.38-ounce) bottles. Two of the four brands recognized by the Friends of the Anchovy (Amici delle Alici) in Cetara are available online. Nettuno di Giordano is $22 a bottle at www.amazon.com, $25 at www.gustiamo.