Gliding through the millennia, we find ancient Romans enjoying savillum, a dessert that’s wended its way to us as cheesecake. No less a personage than Senator and historian Marcus Porcius Cato (better known as Cato the Elder) provided instructions, 160 BC, in his De Agri Cultura: Make a savillum thus: Mix 1/2 libra (*1) of… Continue reading It Began Here
Not only do honeybees pollenate our crops, bringing the next round of fruits and vegetables, but they also produce a smooth golden nectar (honey) that enhances much of our cooking. Pretty amazing accomplishment for a small insect buzzing along happily. Here’s one of the culinary superstars now, taking nourishment not too far from the kitchen:… Continue reading Busy Little Honeybee
To life, indeed. When greeting the Jewish New Year (Rosh Hashanah, coming up this week), it’s customary to share Honey Cake as a means of encouraging similar sweetness in the coming year. With two cups of amber nectar in each diminutive cake, it’s only natural such a dessert is enjoyed prominently in Israel, “The Land… Continue reading L’Chaim!