Lobster got the headlines. Sole got the respect. Here is the fish dish that told a Gilded Age guest they truly mattered, plus how to make it at home. If Lobster Newburg was the showpiece of the Gilded Age table, sole was the complement. Rich diners could order lobster to be … [Read more...] about Fillets of Sole à la Delmonico: The Quiet Luxury of the Gilded Age
Holiday/ Special Occasion
Easy Biscoff Banana Pudding Recipe (Creamy No-Bake Dessert)
Biscoff Banana Pudding is a fun twist on a classic, combining the comforting layers of banana pudding with the rich, caramel-spiced flavour of Lotus Biscoff cookies, created in 1932 by Belgian baker Jan Boone Sr. in the town of Lembeke. This version doesn't use the typical … [Read more...] about Easy Biscoff Banana Pudding Recipe (Creamy No-Bake Dessert)
Vadouvan Roast Chicken: The Gentle Curry Spice Worth Knowing
Roast chicken is comfort. Vadouvan makes it interesting. Here is the story of a spice blend born between France and India, and an easy way to put it on your dinner table tonight. Great food has a history, and vadouvan carries one of the more charming ones on the spice shelf. It … [Read more...] about Vadouvan Roast Chicken: The Gentle Curry Spice Worth Knowing
Grilled Prawns with Nduja Butter: Restaurant Flavour in 15 Minutes
Some dishes look like chef's work and take almost none. Grilled prawns in a spicy nduja butter is one of them. Here is the idea, a little history, and a recipe you can pull off on a weeknight. Great food has a history, and this one is a quiet meeting of two traditions: British … [Read more...] about Grilled Prawns with Nduja Butter: Restaurant Flavour in 15 Minutes
Fried Artichokes with Roasted Cauliflower: A Vegetable Plate That Steals the Show
Vegetables do not have to be an afterthought. Crisp fried artichokes over sweet roasted cauliflower is the side dish people remember. Here is the idea, its roots, and an easy home version using a jar. Great food has a history, and the fried artichoke has a proud one. Crisp on … [Read more...] about Fried Artichokes with Roasted Cauliflower: A Vegetable Plate That Steals the Show
