Warmth Amidst Iced Peaks

One of the best parts of a ski trip, don’t you think, is snuggling before a glowing fire as the snow and ice swirl among the mountains outside? Such is a pleasure unique to winter, and which Switzerland supplies in magical abundance. A perfect expression of this alpine coziness is a cookie bar enjoyed especially…

Gold, Delicious

The sun still dapples the land, warming the charmed air and keeping the frosts at bay; for the moment at least. In time, it will be away on holiday too. Until its irresistible return next year, that is. For now, though, it still smiles benevolently upon harvesting the wonders it spent all summer encouraging. Here…

Kaleidoscope

Before you, a riot of colors.  Not just amidst the tablecloth and on the dinnerware, but within the meal itself.  Vibrant reds, yellows, greens and oranges bejewel the grains, which are crowned with a snowy white dollop and a dusting of crimson powder.  That’s just one part of the plate, too.  Off to the side…

There Once Was a Chef on Nantucket…

Who used oysters and clams by the bucket Until one day the market ran dry So the chef asked, “Why not give lobsters a try?” To those who think chowder means clams, I say…” The rest has been lost, but you might speculate. Point is, summer often includes a trip to the beach, and shore…

It Began Here

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…

Busy Little Honeybee

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:…

L’Chaim!

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…