Have I mentioned that I love when travel, be it business or pleasure, brings me to Manhattan? It really is an amazing place to be. Earlier this month, I spent a few days there on business. With perfectly aligned schedules, my husband was able to schedule his work travel to match mine, which meant that our evenings could be spent trying new restaurants.
This trip stretched into the weekend, which allowed for even more time to explore different neighborhoods. After a multi-hour, 120 block walk during the midday, I found myself watching PBS in the late afternoon on Saturday. What
Buttercream Frosting
by TT August 29th, 2011 | Desserts, Recipes
Last week I wrote about one of my favorite desserts, wedding cake. In addition to enjoying the hint of almond in the cake, I love that there is a layer of fruit and a rich buttercream frosting. Yes, I do know that some people prefer wedding cake with chocolate in place of fruit, but for me that is never an option.
The filling can be as simple or as elaborate as you choose. You can use store-bought lemon curd or make your own; you can macerate berries with a little sugar; you can use preserves. The options for the fruit
The filling can be as simple or as elaborate as you choose. You can use store-bought lemon curd or make your own; you can macerate berries with a little sugar; you can use preserves. The options for the fruit
Chef Juba Kali
by TT August 26th, 2011 | Chef News
Season 7 of Food Network Star may have ended, but our interviews of the contestants continue. Although eliminated in the second episode, Juba Kali displayed fabulous knowledge of food and cooking. We were able to speak with him and learn more about this fabulous chef.
TT: As a chef, scientist and Food Network Star contestant, you have a vast amount of cooking knowledge and experience. What is one simple food or cooking fact our readers should know that will improve their cooking?
JK: One of my pet peeves that is EASILY avoidable is the overcooking of vegetables. One can vastly improve
TT: As a chef, scientist and Food Network Star contestant, you have a vast amount of cooking knowledge and experience. What is one simple food or cooking fact our readers should know that will improve their cooking?
JK: One of my pet peeves that is EASILY avoidable is the overcooking of vegetables. One can vastly improve
The National, New York, NY
by TT August 25th, 2011 | Restaurant Reviews
My husband travels more for business travel than I do. While I understand that the days are long and lonely, some of the benefits, such as dining at great restaurants, make me a little envious. For most of the last year, when he would travel to Manhattan, he would be situated somewhere in Midtown and managed to start his days with breakfast at The National. When our business travel schedules were able to align this past June, I was eager to try breakfast here, as he had raved about short rib hash and other amazing options.
So, on a warm
So, on a warm
Wedding Cake
by TT August 22nd, 2011 | Desserts, Recipes
There are two types of cake that vie for the position of favorite cake. One of those is carrot cake, which I adore for its moist texture and sweet yet savory frosting. The other is wedding cake, which I've enjoyed since I was a little girl who got to try a piece when my parents returned from a wedding. For a long time I wondered exactly what it was about this cake that gave it a special taste. In recent years, as I expanded my culinary experimentation, I discovered that almond extract gave the cake its je ne sais