What better way to ring in the scorching heat of an NYC summer than with chilled soup. No flaming burners required.
Gazpacho was my favorite dish when I lived in Spain, and it was my señora’s specialty (yep, the infamous señora). But I’ve turned to Ina Garten, one of my all-time Food Network favorites, for her take on this no-cook dish. The Barefoot Contessa makes it virtually effortless to prep her gazpacho, pulsing together a mix of fresh veggies with a splash of white wine vinegar and olive oil. I’ve topped off my bowl with a chopped hard-boiled egg to stay true to traditional Spanish cuisine.
I’ve never met a carb I didn’t like. And this Parmesan Black Pepper Focaccia has become a bit of an obsession ever since I started developing the recipe a few weeks ago. The first batch was too dense. The second batch tasted good, but was too wet. The third batch was getting close, but my OCD just couldn’t let it rest at that.
This morning I gave it a final go. Three bottles of olive oil and a 15-minute fire alarm scare later (apparently 450ºF is relatively warm), and the result was perfection in the form of a crunchy exterior and famously focaccia soft center. And soak it up my fellow cheese-o-holics, because this bad boy has an entire cup (and then some) of freshly shredded Parm.
My mom, Noni, has been my inspiration in the kitchen for as long as I can remember. From her famous Fried Spaghetti to her unbeatable Baby Back Ribs, Noni is known for her killer cuisine. So while I’m more than 3,000 miles away from my mom today, I’m sending her all of my love and appreciation from afar.
Below is a list of her favorite and most popular recipes, so I hope that you’ll take the time to celebrate your mom with a savory or sweet homemade treat. Happy Mother’s Day!
A meal just isn’t a complete meal unless the last taste is something sweet. Whether it’s Mini Macaroons after dinner, Monster Cookies after lunch or red licorice after breakfast (yep, the scrambled eggs just weren’t doing it for me this morning), a sugary finale is an absolute must.
And dining out is no different. If there’s a dessert menu, we’re looking at it. So I was thrilled when I came across a super simple recipe for one of my all-time favorite, any-time-of-the-day, slightly sweet Spiced Chai Tea. And in an attempt to curb the calories, I’ve swapped in non-fat milk and Splenda to make this hot or iced beverage totally guilt-free.
The photograph pictured above, which I took while at The Institute of Culinary Education, was just awarded the 2010 People’s Choice Award by the International Association of Culinary Professionals (IACP) at this past week’s 32nd IACP Annual Conference. The award was presented during the IACP Awards Gala, hosted by former Gourmet editor-in-chief Ruth Reichl and New York Times food writer Kim Severson.
The photograph, entitled Back to Basics: A Modern Take on Classic Breads, depicts a variety of freshly baked rolls and loaves of bread prepared by famed baker and ICE Chef-Instructor Sim Cass. For a full listing of 2010 awardees, visit the IACP awards page.