Greetings Foodies!! We were in the mood for chocolate chip cookies. But not just any chocolate chip cookies. Toll House Chocolate chip cookies. I know, I know, we promised to cook healthier. Well my lovely wife and partner in culinary crime Aimee suggested adding dried cranberries. I love cranberries, so… Read More →
The Culinary Institute of America (CIA), the world’s premier not-for-profit culinary college, is the original and proven college for students who want to build prestigious careers in the food world—from top chefs, pastry chefs, and bakers to leaders in catering, research and development, education, food styling, food journalism, and other… Read More →
Hi Small Bites readers: you’re probably used to getting recipes from us here at the CIA, but we wanted to let you know about an upcoming event in your area The Culinary Institute of America (CIA), the world’s premier not-for-profit culinary college, is the original and proven college for students… Read More →
Hey friends! Welcome to Foodies 101. This being our first official post as columnists for Small Bites, we thought we’d start 2013 with a little bit of a back-story. See, Kevin and I live in a 2 bedroom apartment in Putnam County. We don’t have a lot of space to… Read More →
Lou Del Bianco, a Port Chester resident, was recently on an episode of “The Cake Boss” on TLC, which is about Buddy Valastro and his bakery, where they turn out crazy themed cakes among much drama in Hoboken, N.J. Here, Del Bianco, left, standing with eyes closed (sorry, Lou!) with… Read More →
This pastel vasco is a recipe from one of favorite books, “Sunday Suppers at Lucques,” and it’s kind of like a really buttery pound cake with fruit in the middle — and on top. I’ve made it with other fruits — like strawberries and blueberries — but mostly I like it… Read More →
I have found a gold standard for crisps: a nutty, dark topping with plenty of oats and nuts, and a snappy, bright filling with lemon and ginger. I just love the contrasts of both tastes — high notes of lemon and ginger, a baseline of brown sugar and walnuts and… Read More →
I like booze. And I like dessert. But I never thought I liked booze in dessert. At least until one freezing-cold night — a New Year’s celebration just a couple years ago. I spent an entire weekend with friends making cassoulet from scratch. After eating a rich stew of beans,... Read More →
A little caramel from a Heath bar, a little flaky sea salt, a little crunch from walnuts — and a whole lotta chocolate. What’s not to love in these cookies? Lately, my sister has been smitten with the Smitten Kitchen blog, and she told me that these cookies, which she… Read More →
You get two for the price of one this week, seeing as I was off last week. Here’s the food section of Feb. 11: Recipes for a fabulous winter brunch. Baking is back, with recipes for pumpkin-apple bread, carrot muffins and olive oil quick bread. (GNS) For a better martini,... Read More →
This time of year, with apples abundant, a lot of people’s thoughts turn to pie. A while back, I gave you a fool-proof recipe using cream cheese. That one still works great and it’s very easy, especially for beginners. But this weekend, I didn’t have any cream cheese in the… Read More →
Don’t be afraid to make your own pie crust. Here’s a step-by-step, fool-proof recipe. But if you’re pressed for time, break out the Pillsbury. But right now, we’re talking filling for pecan pie. Here’s how I made the recipe that appeared in Monday’s paper. First things first. Prep your ingredients…. Read More →
Judith Hausman had a story this month about Vera Eisenberg of Pomona, who has made it her mission to bring back strudel. Here’s a video by Journal News photographer Peter Carr where Vera demonstrates her technique. Download: Here’s a link to the story, and here’s her recipe for apple strudel:... Read More →
