Mascarpone. How cheesy.

by | Feb 9, 2008

Welcome, class, to today’s Fresh Pick: MASCARPONEHailing from Italy’s Lombardy region, mascarpone [mas-kahr-POH-nay] is a buttery-rich double- to triple-cream cheese made from cow’s milk. It is ivory-colored, soft and delicate, and ranges in texture...

Do you Dijon?

by | Nov 12, 2007

Welcome, class, to today’s Fresh Pick: DIJON MUSTARDHailing originally from Dijon [dee-ZHOHN], France, this pale, grayish-yellow mustard is known for its clean, sharp flavor, which can range from mild to hot. Dijon mustard is made from brown or black mustard...

Simply delicious: Part 3

by | Nov 2, 2007

Since I’ve been living off these things for nearly two weeks now (and am still in the process of uploading pics from Italy to my computer), I’ve been inspired to post an article about them from Real Simple. Hope you likey:Best Energy Bars: Somewhere...

Olive you.

by | Aug 3, 2007

Welcome, class, to today’s Fresh Pick: OLIVES & OLIVE OILThe olive branch has long been a symbol of peace, and the silvery-leaved olive tree has been considered sacred at least as far back as the 17th century b.c. Native to the Mediterranean area, the olive...

Simply delicious: Part 2

by | Jul 31, 2007

If your weekend weather is anything like ours here in NYC, you’ll want to be outside playing instead of home cooking, but, in case it’s not, here are some more great articles/recipes from Real Simple that might come in handy: Five Easy Dinners in May:...

Simply delicious

by | Mar 7, 2007

One of my favorite magazines (and websites) is Real Simple, so I’m here to share with you a couple of fantastic articles that I’ve recently come across. Five Easy Dinners in April: Recipes and strategies for ideal weeknight meals. Spring Soups: Brimming...