In this issue
Issue #55
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
We adapted this recipe from Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman.
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
Wafer thin with a perfect crunch, these cookies are delicious alone or alongside fresh apples or pears.
A beautiful, delicious, and delicately flavored appetizer from Chef Jean-Georges Vongerichten.
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
This cake or "kuchen" came to southern Chile with the German immigrants and it gradually found its way to the islands.
