By Chef Judi Gallagher – I recently roamed the aisles of Green Market in NYC, crunching on the first of …
By Chef Judi Gallagher – September is here, and even though we don’t officially transition to autumn until the end …
I was standing in line at the grocery store the other day when I noticed that the woman in front …
I love winter for a multitude of reasons, the first, of course, being that I live in sunny Southwest Florida …
Friends, I can’t believe it: Thanksgiving is almost here. (Wasn’t it just the Fourth of July? I swear it was …
My son Eric created this recipe. It is amazing and very tasteful so a small amount goes a long way.
1 package kumquats-sliced thin, stems removed
2TBSp. brandy
3 TBSP. red wine vinegar
3 TBSP. sugar
1 TBSP. butter
½ cup orange juice
1 TBSP. apricot marmalade
1 tsp. cayenne pepper
Cupcakes started it all, of course—those individual treats that went from second-grade-class-party staple to haute couture in a matter of months. (Seriously, how many cupcake shops have sprouted up in your city recently? I’ve counted at least three in mine.)
And now , thanks to the cupcake trend, mini-cupcakes (and mini-everything, really), doughnuts and cakepops have heightened in popularity, as well. But there’s another classic that’s having its moment in the spotlight, as well: whoopie pies. Whoopie pies are a bit ambiguous in that they can be considered cookie, cake or pie, thanks to the soft pieces of chocolate cake that surround a creamy frosting center. But no matter how you classify them, one thing is certain: They are delicious.
Judi and Matt at Brasserie BeLge http://www.youtube.com/watch?v=H65NgNBsp9Y