For my latest dinner party, I was on the hunt for a showstopping, seasonally focused dessert that didn't require turning on the oven. The first thing that came to mind? A semifreddo. The dessert, which translates to "half-frozen" in Italian, can really refer to anything that's been somewhat chilled or frozen, but this version, from New York restaurateur Donatella Arpaia, is stunningly simple, with little more than strawberries, a pinch of sugar and liqueur, and cream. Serve in dramatic fashion — sliced uniformly with strawberries and sauce for garnish — and your guests will be duly impressed. Ready for the season's best no-cook dessert? Then get the recipe here.
Besides revealing a little of her personal life at a demonstration, Giada De Laurentiis also hosted one of the kickoff parties to the Food Network's New York City Wine and Food Festival. On Thursday night she was taking pictures and passing out meatballs at Meatball Madness, a walk-around competition that featured over 30 of New York's Italian restaurants and chefs.
While I thoroughly enjoyed Nate Appleman's (of Pulino's Bar and Pizzeria) pepperoni meatball, my favorite was from Missy Robbins of A Voce. Her meatball was stuffed with a wonderfully creamy herb and ricotta mixture. The top prize of the people's choice award, however, went to Mia Dona's Donatella Arpaia. Her tasty meatball was served slider-style on potato focaccia with cacciocavallo cheese. It was spicy and pretty darn delicious!
To get a better look at the event, check out the photos after the jump.
- Bostock may replace French toast as your favorite breakfast treat.
- Bostock may replace French toast as your favorite breakfast treat. — The Kitchn
- School yourself on these six food myths. — Serious Eats
- "Tell Tale Society" shares secret sacks of goodies. — The Epi-Log
- Mario Batali wants more Michelin stars. — Grub Street NY
- New York City says no to using food stamps for sodas. — The Atlantic
- Donatella Arpaia is surprise winner at meatball madness. — Eater
- When life gives you lemons, make gin. — Eatocracy
- When the going gets tough, the tough eat powdered hay. — Chow
However, after reading her hints for romantic cooking and seeing her up close and personal at the South Beach Food & Wine Festival, I've changed my mind. I think the independent Italian restaurant owner is fabulous!
Splurging on a pricey meal isn't the only way to celebrate come Feb. 14. Rekindle the flame by cuddling up over a warm Valentine's Day dinner at home. You'll cut down on the travel — and pocket some savings in the process!
Once you've selected the star of your meal, turn up the heat a notch with a few crucial details. Here, culinary authority and New York restaurateur Donatella Arpaia shows you how.
Photo courtesy of BravoTake the Quiz
With female personalities like Padma Lakshmi, Giada De Laurentiis, and Cat Cora in the media spotlight, one would think that sexism in the kitchen is a non-issue. However, a provocative article in Time Out magazine argues that even if sex discrimination isn't overt, it's still prevalent. While "Mad Men-style ass-pinching" is no longer de rigueur, Rebecca Flint Marx points out that sex discrimination is clear when you notice (or don't) the amount of recognition that women chefs receive in comparison to their male counterparts.
Only 10 percent of the nation's executive chefs are female, and men vastly outnumber women when it comes to receiving accolades, such as a nomination for Food & Wine's Best New Chef, or a James Beard Foundation Award.
Donatella Arpaia attributes the disparity in the kitchen to women not getting enough publicity. Others blame it on the fact that women tend to work for smaller restaurant groups. Prominent female chefs have certainly complained of getting "passed over and not let into the club."
Yet, many in the industry remain hopeful: In recent years, women have gained ground in sommelier and maître d' positions and resources such as the New York Women's Culinary Alliance and Women Chefs and Restaurateurs exist to promote the advancement of women in the food industry.
Are you surprised to learn that women are still hitting a glass ceiling in a place as merit-based as the kitchen?
The October issue of Bon Appétit unveils the winners of the 11th Annual Bon Appétit Awards. The honors are awarded to the "most inspirational, influential, and innovative" tastemakers in the world of food. The headline honor, Chef of the Year, went to Michael Psilakis, head chef at Manhattan's Anthos, for being the person who "totally reinvented" Greek cuisine. I'm not too surprised by the unveiling, as I met Psilakis at the Food and Wine Classic in Aspen. The chef, here with Anthos business partner Donatella Arpaia, has been one of the most talked-about chefs this year.