by Admin | Apr 28, 2021 | Side Dishes
This dish was inspired by the Tsuji Cooking Academy in Osaka, Japan, where I have a long relationship as both student and teacher. The professors and I tested more than 800 recipes for the opening of one of my restaurants in New York…and this was one of our favorites....
by Admin | Apr 27, 2021 | Soups
MINESTRONE IS, LITERALLY, A “BIG SOUP,” a vegetable soup that also contains beans and pasta or rice. The flavor is deep and Mediterranean, and has savory layers of garlic and onion, tomatoes, and Parmesan, along with simmered beans in some soups, lentils in others. In...
by Admin | Apr 26, 2021 | Salads & Dressings
A great way to use up leftover egg whites, meringue is easy to make and is a lovely dessert served very simply with poached fruit and whipped cream. It’s also a wonderful topping for sweet tarts. A word of warning: you must make sure your utensils are very clean, as a...
by Admin | Apr 25, 2021 | Side Dishes
These individual tarts look great as a display. Because they are small, we roll the pastry between two pieces of baking parchment to make it easier to handle. A good tip is to use little ‘bean bags’ made from lentils or rice wrapped in foil for the blind-baking; this...
by Admin | Apr 24, 2021 | Breakfast
Most treacle tart recipes call for just golden syrup, but we use black treacle and dates here, too, which give a rich, sour depth that works beautifully with the fresh acidity of lemons. Of course you can use shop-bought lemon curd, but it’s much more satisfying, not...
