Like many, we support artisans of all types, never more so than this year and for the holidays. Here are some items on our radar right now, call these Priscilla’s picks: Narragansett Creamery Narragansett Creamery is a new discovery for me. It makes a silky ricotta to which I an now addicted. Cannoli bakers take note. Finding Home Farms Barrel-Aged Maple Syrup Last year, a colleague introduced me to Finding Home Farms’ New York State
Jacques Pépin Foundation Membership Video Cookbook
When I was 14 years old on my first trip to France, I visited Pérouges, a medieval walled city not far from Lyon and Jacques Pépin’s home town. There, I ate the famed Galette de Pérouges, a sweet yeast dough coated with a crunchy sugar, butter and lemon topping. Much later I learned to make it to serve with custard for dessert at our restaurant. You can watch me make it and get the recipe
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Oven BBQ Smoked Turkey
Thanksgiving and the year-end holidays will look a little different this year. Like many other people across the country, we’ll host a small group, maybe even just the two of us. Here’s where this recipe for Oven BBQ Smoked Turkey comes in. It makes a juicy moist bird with the flavors of outdoor BBQ. Because the turkey is split before roasting, the recipe works for a half turkey, what we’ll probably be making. To make
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I ❤ San Marzano DOP Recipe Contest
The chilly weather arrived right on schedule. And the need for COMFORT FOOD is sure a priority right now. I’m thinking rich casseroles and hearty pasta dishes. When the tomato season ends, I seek out canned tomatoes for Bolognese and Charlie’s Bright Tomato Sauce for pizza and pasta. It turns out that my favorite canned tomatoes, authentic San Marzano tomatoes grown in the region around Naples, are being celebrated this season. I’m very happy to
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Recipe Writing for Clarity and Content
Luscious photos and engaging stories sell cookbooks. But most people still buy cookbooks for the recipes. A recipe is a road map that takes the reader from point A to point B. Sometimes it’s a quick trip to the store, a no-frills recipe for roast chicken or mashed potatoes. Maybe it’s a long excursion, fermented kimchi, salami or a tower of cream puffs called Croquembouche. To continue the travel metaphor, there are many routes you
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Almond Financiers
A patisserie staple, almond financiers are a favorite and a treat that is easily made at home. These buttery little cakes deceive. Their delicately crisp texture hides a melting crumb of deliciousness. Yes, I have my weaknesses, and these are among them. Blanched almond flour softens the crumb in these tender cakes. Browned butter gives them their rich flavor and melt-in-the mouth quality. If you’ve never made browned butter before, give it a try.
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Publishing Your Own Cookbook
Cookbooks sell. Entering 2020, cookbook sales increased by more than 15% from prior years. Now, with so many people stuck cooking at home, they need tools to help make meal time fun. If you have ever considered publishing you own cookbook, the time is right time to plan such a project. Self-publishing cookbooks is a time-honored way to build community and raise funds. Have you ever wanted to write a keepsake cookbook? Or write one
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Mulled Côtes du Rhône
As entertaining moves outdoors and the weather cools, we’re thinking of warm drinks like this Mulled Côtes du Rhône wine to serve friends. This combination of a dry côtes du Rhône wine and port is sweet and rounded. Like German gluhwine, this drink is flavored with warm spices. To extract the flavors from the spices, combine the ingredients early in the day and let them sit and macerate. Although rosemary is used as a garnish,
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Fig, Goat Cheese and Rosemary Ficelles
In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese and Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread along with olives and small dishes as an appetizer. It’s also a great accompaniment to a charcuterie board or
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Olive Rosemary Focaccia
Salty, crispy crunchy flatbread like this green olive focaccia with rosemary and garlic calls to me when I want a savory snack or unusual sandwich bread. For months I’ve imagined how this Olive Rosemary Focaccia would taste. My palate craved crunchy and chewy dough squares topped with briny olives. I made this recipe to use up a jar of briny olives and some excess sourdough starter. (You can make it without the starter, but your
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4




