The earliest examples of filling pasta go all the way back to around 300 BC in China. It's said that Marco Polo brought the first noodles from Asia to Italy in 1291, but in reality, Italians were making pastas on their own well before that time. The history of pasta and its various fillings is a global story that fuses many different flavors and cultures.
Growing up in the South, glazed ham is not only a must for special occasions, the act of glazing the ham is a rite of passage. Traditionally, my maw maw (translation: grandmother) would glaze her ham with brown sugar and coca-cola. Yes, you read that correctly; good ole' soda was her best-kept secret ingredient, and it was delicious. It's true what they say about southerners — we have a taste for sweet food, and we love pork. Staying true to my roots, I've adapted the ham I grew up eating to showcase the flavors of New England.
Although I wasn’t born in New England, I’ve lived here long enough to consider myself a full-fledged New Englander, and along with that comes a true affinity for popovers. The tall, top-heavy, and irregularly shaped orbs are somewhat of a cross between bread and pasty. Their odd appearance, however, belies their addicting qualities — the crisp, golden-brown exterior that yields to amazingly moist ribbons of custardy interior with a buttery, slightly eggy flavor.
Leeks, pancetta, white cheddar, and a little Comté — this is a "mac and cheese" for grown-up tastebuds. Bacon is certainly a popular addition to mac and cheese these days, but the pancetta lends a peppery undertone, and yields a bit more rendered fat for the base. I season this dish with even more pepper throughout the cooking process, which enhances the flavor of the cheddar (or maybe I'm just really addicted to black pepper).
For the flatbread, a little whole wheat flour gives it, “a darker color and more flavor. You want that extra char when the flatbread’s on the griddle.” Cutting individual flatbreads into triangles makes for the perfect bite to share at a party.
Skordalia, a traditional Greek dip or spread, has a base of potatoes, almonds, and plenty of garlic. “For a rough estimate, think one garlic clove per person when serving,” Chef Dave says. It's all about "really good ingredients with enough seasoning.” He adds that the cumin and coriander are optional — taste as you go.
Chef Kim Hersom loves to help home cooks become heroes of their own kitchens.
Add more than just a twist to your next cocktail with these enticing, Maine-made syrups.
When it comes to design, the best results come from a combination of well-laid plans and well-chosen ingredients. That holds true whether you’re building a house, or building cocktails — something Forrest Butler is particularly well-suited to discuss. In 2008, he was laid off from his job as an architectural designer in New York City; unable to find work in his field again, he returned to his roots in bartending. It was a fortuitous choice. He and his wife, Emily, are now the duo behind Royal Rose Simple Syrup.
Combining grapefruit, tequila, lime, and a salted rim, the Paloma resembles a margarita, but with the added fizz of club soda or grapefruit soda. The Paloma is one of my favorite cocktails, particularly on a hot summer afternoon.
Everyone's always gushing about chocolate, chocolate, chocolate for Valentine's Day while I'm over here like, "Um, vanilla please!" It's true that chocolate has become synonymous with theholiday, perhaps because of its aphrodisiac qualities, but vanilla is not to be overlooked. Its alluring scent is thought to stimulate and arouse. Besides, is there any dessert more seductive than a classic vanilla créme brûlée? Not for me.
Chocolate ganache — which can be rolled into truffles, draped over cakes and used as a divine dip for strawberries — is a surprisingly easy treat to make. Good quality chocolate, cream and butter are the base.
I'm a huge fan of antipasti platters. They're usually my go-to when dinner plans are up in the air and the fridge is a bit sparse. After traveling to New Orleans for the first time and tasting my first muffuletta sandwich, I knew I needed to create my own.
Making candies can seem like a daunting task for any home cook, but with recipes like this one, it can be simple! Usually, when you make candy you need to bring sugar up to a precise temperature and the whole thing can be very fussy. But making these tootsie rolls is as easy as melting some chocolate and mixing a few ingredients into it. When you make homemade candies though, I think it's important to put your own spin on them. That’s why I added some cinnamon and chile and used a local stone ground chocolate as the base. Yum.