This pudding is icing on the cake

As though the candy canes on the tree and the presents under it aren’t enough, here’s an excuse to have an even sweeter start to Christmas.Cinnamon buns were the inspiration. And while on their own...

DATE: Dec. 6, 2011 | CATEGORY: Food

Rudolph’s Nose

Start to finish: 5 minutes Servings: 1Ingredients: Ice1 ounce vodka½ ounce triple sec1 ounce cranberry juice1 ounce cherry juice2 to 3 fresh raspberriesBrut Champagne or sparkling wineMethod: In a...

DATE: Nov. 29, 2011 | CATEGORY: Food

Chilly Pear Tree

Note: To freeze the pears for this recipe, buy the canned pear halves in syrup, drain them, cut them into chunks, then arrange them on a parchment paper-lined baking sheet. Freeze, then transfer to...

DATE: Nov. 29, 2011 | CATEGORY: Food

Fond of fondue

Fashion, whether expressed in shoes, skirt lengths or cuisine, often takes a circular route. If something once was fashionable then fades, some say it’s just a matter of time before it again takes...

DATE: Nov. 29, 2011 | CATEGORY: Food

Classic Cheese Fondue

Note: This recipe may be cooked on a stove top then transferred to a fondue pot or chafing dish heated with a Sterno candle. Ingredients: ½ pound Gruyere, coarsely grated½ pound Emmental, coarsely...

DATE: Nov. 29, 2011 | CATEGORY: Food

Bagna Cauda (Hot Vegetable Dip)

Notes: Typical bagna cauda is served with cardoons, but we have substituted celery here. The Monferrato Valley in the Piedmont, known for the best bagna cauda, also is where the sweetest, softest...

DATE: Nov. 29, 2011 | CATEGORY: Food

German chocolate cake goes cookie

A purely American invention, German chocolate cake starts with a sweet chocolate cake, then is filled with a caramel-coconut-pecan concoction.We transformed this luscious cake into sandwich...

DATE: Nov. 29, 2011 | CATEGORY: Food

Pork takes a seat at the table

In many ways, I’m a totally different person today than I was seven years ago.Back then, I was about 30 pounds overweight, carting around an unhealthy 20 percent body fat. I mean, I love food. I’m...

DATE: Nov. 29, 2011 | CATEGORY: Food

Doughnuts and hot chocolate – together at last

There is a crazy delicious new trend in milkshakes. It involves adding a slice of pie to the blender along with the milk and ice cream.That’s right – a whole slice of pie.Which sounds simply too...

DATE: Nov. 29, 2011 | CATEGORY: Food

For zippier afternoon tea, drink wine with cookies

Cookies and tea are nice, but cookies and wine can be fine.That’s something Leah Kuo and Laura Englander, co-owners of Cookies & Corks, found out a few years ago.The pair already had turned their...

DATE: Nov. 29, 2011 | CATEGORY: Food

Civilize Christmas drinking

Christmas brunch can be a civilized way to celebrate the season, not as frantic as Christmas Eve or as fraught with familial tensions as Christmas dinner. It’s also an excellent time to break out...

DATE: Nov. 29, 2011 | CATEGORY: Food

Vegan restaurants succeed at downplaying ‘v’ word

When vegan bakery BabyCakes NYC recently opened a satellite shop in downtown Disney World, honesty wasn’t a virtue. The shop’s teal signs touting their dairy- and egg-free treats proved too much...

DATE: Nov. 29, 2011 | CATEGORY: Food

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