I may not be a big fan of chocolate desserts, but all four of my children are. Cookies, cakes, ice cream, they adore those in chocolate form. I know they aren't unique in their love of chocolate. Whether at a get-together or restaurant, I am used to seeing a dessert selection that is chocolate heavy, much to the pleasure of most of the guests.
This recipe is even better than a typical chocolate dessert, as it is gluten-free. Provided to us courtesy of Deutsche Strasse Bed and Breakfast, they make a delightful dessert or late afternoon indulgence and are
Salvatore’s, Boston, MA
by TT July 30th, 2012 | Restaurant News
If you're heading into Boston to dine, many people consider the option of Italian food in the North End. While there are many, many fine restaurants from which to choose in that one neighborhood, there are other good destinations for Italian food elsewhere in the city. One such place is Salvatore's. With four locations in Massachusetts, two of which are in Boston (Theatre District and Seaport), they provide an excellent alternative to the North End.
Last Friday, I visited the Seaport location and was able to meet with Executive Chef Victor Paone. In addition to overseeing the kitchens at
Last Friday, I visited the Seaport location and was able to meet with Executive Chef Victor Paone. In addition to overseeing the kitchens at
Homemade Bread Crumbs
by TT July 26th, 2012 | Simple Solutions
It's been a while, but today I decided to write about a non-recipe recipe. Bread crumbs. Most likely when you think of that ingredient you envision a cylindrical cardboard container in your cupboard. Until about a year ago, I did also. If I was going to make meatballs, eggplant parmesan, or zucchini fries, I would need to have this ingredient on hand.
I had heard plenty of chefs recommend that cooks make their own bread crumbs. However, I always thought it was easier to buy them, until one day I had a realization. Neither my husband nor I eat
I had heard plenty of chefs recommend that cooks make their own bread crumbs. However, I always thought it was easier to buy them, until one day I had a realization. Neither my husband nor I eat
Raspberry Apple Feta Salad
by TT Jr. July 25th, 2012 | Recipes, Salads
This past week was insanely hot. Specifically Tuesday and Wednesday. Tuesday night, I was at Canobie Lake Park with my best friend so I was not home for dinner, although Wednesday all I had was gymnastics from 1-4 p.m. like I do every other Monday through Thursday. And man was it stifling out! To try to cool down our palates I decided to make a crisp, cool, experimental salad. I knew I wanted to make a raspberry vinaigrette, and what better to pair with fruit, than more fruit! My mind immediately went to watermelon. But, after some consideration,
Salt Varieties
by TT July 24th, 2012 | Ask the Chef
When I go to restaurants, I notice that the type of salt used in the dish is mentioned. It seems that offering different varieties of salt in dishes is a popular thing. I do keep both regular and kosher salt at home because of the difference in coarseness. However, should I add a shelf to my spice rack for a variety of salts also?
Isn't it interesting how salt, unjustly considered a dietary villain for many years, is now the darling of the food world? Salt, with a history as old as mankind, is a fascinating subject. Animals and people
Isn't it interesting how salt, unjustly considered a dietary villain for many years, is now the darling of the food world? Salt, with a history as old as mankind, is a fascinating subject. Animals and people