Sugar Editorial Picks
Apr 06, 2007 -
Brioche
A type of sweet bread that originated in France. Its rich texture comes from a high proportion of eggs and butter, which gives it a taste that is somewhere between cake and more traditional bread. It's usually baked in a fluted pan with a smaller dough top knot placed on top, but it can take other shapes and forms.
- 3 Comments
Other Search Results
Mar 18, 2009 -
Ever since I started my adventures in expensive sandwiches, I've been dying to try the ridiculously pricey Lobster Club at Neiman Marcus's Rotunda restaurant in San Francisco. I'll be the first to admit that $28 is way too much to pay for one sandwich, but I rationalized that it's made with lobster and big enough to feed two people. Plus, it's fun to pretend that I belong at this quintessential destination for ladies who lunch.
- 14 Comments
Jun 20, 2007 -
A little while back, I confessed to never having eaten at a single one of the 50 best restaurants in the world. Well, last week I finally fixed that by dining at Thomas Keller's number 4 ranked (number 1 in the US) The French Laundry of Yountville, CA (Napa wine country). The menu there consists of two options: the chef's tasting menu or the taste of vegetables menu, so unfortunately there's no popping in and ordering a la carte.
- 20 Comments
Mar 23, 2009 -
Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs.
- 12 Comments
Dec 29, 2008 -
Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover.
- 4 Comments
Nov 11, 2008 -
With rich flavors, luxe ingredients, and complex cooking techniques, this delicious Thanksgiving menu is sure to wow your foodie friends. Start with brioche toasts topped with foie gras, date purée, and pomegranate seeds. Caviar with cream cheese on peppered crackers is another hors d'oeuvres option that comes together easily with elements from a gourmet grocery store.
- 5 Comments
Mar 04, 2008 -
Since I am hosting my half birthday happy hour at a bar that does not serve food, I plan on making some snacks for my friends to enjoy. However, before I thought about the menu, I spoke to the owner of Rye and asked if I could bring in the food. After receiving his permission, I decided to keep things simple and elegant.
- 4 Comments
Jan 11, 2008 -
For the fourteenth year in a row, Wolfgang Puck has been selected to create and cater the menu for the Governors Ball, the celebratory party that follows the Academy Awards. Puck will head a team of hand-picked chefs to cook, plate, and serve the 1,500 ball guests. Keeping up with the current trends in the culinary world, Puck states that the menu will highlight local ingredients.
- 5 Comments
Jun 21, 2007 -
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
- 12 Comments
Apr 10, 2007 -
- One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
- If you want to eat locally, why not start with a garden in your own lawn?
- 4 Comments