39 posts tagged SAVEUR

Yes, boys and girls there was smoke rising over Brooklyn this weekend. With the help of my daughter and brother, we pulled out a grill and built a lovely charcoal fire and cooked. I guess I must be feeling my Latin roots as this weekend's menu was definitely in keeping with my culinary heritage.

When preparing your Seduction Meal have a little fun with your creativity, specifically in how you plate the dish. Think of contrasting colors, architectural treatments (adding height), positive and negative space, mixing textures, and enhancing the dish with garnishes and sauces.

At a traditional Seder dinner, no flour products are consumed, so my menu consists of flavorful and delicious dishes that are Passover friendly. To start things off create a cheese display with matzo crackers and cured olives. Once guests have had time to mingle, ask everyone to join you at the table.

With four men type folk in my life, I can guarantee that what is lovingly referred to around here as "roast beast" will be on the Sunday dinner menu from time to time. They like it whether it's a rump or a chuck, braised or roasted, on a spit or formed into a roulade and stuffed with sauteed mushrooms and garlic, or spinach.

With four men type folk in my life, I can guarantee that what is lovingly referred to around here as "roast beast" will be on the Sunday dinner menu from time to time. They like it whether it's a rump or a chuck, braised or roasted, on a spit or formed into a roulade and stuffed with sauteed mushrooms and garlic, or spinach.

Well, me too. Don't get me wrong I think making food beautiful is part of the fun and enjoyment, but something shifted in me over the last couple of years on the subject of food presentation. At this point an overly manipulated looking dish, and you know the one's I mean with the vertical towers and driblets of sauce, leave me feeling cold.

This post has been a long time coming -- most likely because I wasn't thrilled about the photos. Each time I cook, I anticipate the photos, waiting to see each one much like I am waiting to open a gift.

This post has been a long time coming -- most likely because I wasn't thrilled about the photos. Each time I cook, I anticipate the photos, waiting to see each one much like I am waiting to open a gift.

This sweet wonder made it into Saveur's tenth annual 100 issue and one taste will tell you just why. This dense triple-milk (condensed, evaporated, heavy cream) soaked cake is perfection. Saveur offers up a delicious version of dulce de leche sold by Zingerman's (LOVE Zingerman's!), but I made my own at home with a can of sweetened condensed milk.