|
|
|
|
|
Search Epicurean.com
Artichokes
It's been said that aspects of the artichoke resemble lobster - their defensive exteriors guarding treasure within, both of them enter our kitchens low fat sources of protein, but are often found in proximity of ramekins of melted butter by the time they hit the dinner table.
Cooking with Whisky
Single malts, the most elegant of all spirits, have long been ignored in the kitchen. With today's incredible selection of both distillery classics and independent bottlings available in the U.S., discovering whiskies with varied characteristics to weave into your recipes is becoming a great culinary adventure!
Crêpes
The word crêpe refers both to the individual pancake and the filled creation. Fast to assemble and ballooning with a voluptuous variety of savory fillings - fresh vegetables and herbs, seafood, poultry, and meat crêpes can serve as appetizers, first courses, and entrées. Filled with seasonal fruit, souffles, sauces, sorbets, or ice cream, they become sumptuous desserts.
|
Confessions of a Reluctant Yerba Mate Drinker
My first encounter with yerba mate was a less than auspicious one. In fact, if you'd told me then that one day I'd be drinking copious amounts of the stuff I surely would have scoffed.
Saké - The Other White Wine
Saké, served chilled like wine, is quickly becoming the perfect accompaniment for contemporary cuisine. This new trend has only taken 6800 years to arrive in the United States and with our emphasis on healthy living it appears to be an excellent match.
|
|
