The name changes depending in which Italian region you are making it! Ingredients 1 1/4 cups semolina (durum wheat) flour, plus more for sprinkling 1 cup unbleached all-purpose flour 3 extra-large eggs 1 tablespoon extra-virgin…Continue Reading
Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml.…Continue Reading
Meat pies with hot-water crust are hearty and delicious. In the middle ages the crusts were thick and hard and not meant to be eaten, just a vessel for the filling. These crusts are tasty;…Continue Reading
A decadent combination of buttery shortbread, soft caramel, and chocolate, these bars originated in Scotland and are so named because they are so rich. INGREDIENTS For the shortbread crust: 1 cup unsalted butter, softened…Continue Reading
Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish…Continue Reading
These fish and chips use a traditional British beer batter. Cod or haddock can also be used. Serve with malt vinegar or tartar sauce. A classic side dish is mushy peas. INGREDIENTS For the halibut:…Continue Reading
These little puffs of deliciousness are nice as an appetizer or as part of an afternoon tea party. Serve with Stilton, chutney and a sparkling beverage. INGREDIENTS 2 large eggs 1 cup milk 2 tablespoons…Continue Reading
The sweet and savory flavors of this chutney are the perfect complement to roasted pork tenderloin, grilled chicken. Spread it on sandwiches made with smoked turkey, or serve it with our Stilton Gougére. Makes ½…Continue Reading
Clafoutis is more difficult to pronounce than it is to make. It is an elegant breakfast offering, but also makes a good dessert or afternoon snack. The first time I ever tasted it was at…Continue Reading
These fresh and zesty margaritas are lovely on a summer evening. Mango, pineapple or melon can be substituted for the cherries. Makes 6 cocktails INGREDIENTS 1 large knob of ginger, about 4 ounces, chopped in…Continue Reading