Jan 28

Labeled as “marinated feta”, this supple Australian creation is best described as velvety cubes of goat cheese anointed with an herb-infused extra virgin olive oil. It is produced by Meredith Dairy, a family run farm in Meredith, Victoria that has received numerous awards for its sheep and goat’s milk cheese and yogurt. I stumbled upon [...]

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Jan 27

For some people macaroni and cheese is the ultimate comfort food, and they would be quite content to have it several nights a week for dinner. For me, the equivalent is a wide, deep bowl of soba. In fact there are few things I find more addictive to eat than these nutty noodles tossed in [...]

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Jan 22

When I cautiously posted my beet salad recipe several weeks ago, it was with the assumption that many people still are squeamish about eating certain vegetables raw. I was pleasantly surprised by all the positive feedback I received from readers who gave that salad a try, and were instant converts. It has since become one [...]

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Jan 14

Michele Chiarlo Moscato D’asti Nivole 2008 This lovely sparkling Moscato D’asti from the Piedmonte region of Italy is on my tops list of all time best dessert wines for the price. Its delicate body, gentle sweetness on the palate, and touch of effervescence makes it compatible to such a wide range of flavors, yet it [...]

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Jan 12

Investing in a personal ice cream machine may seem like a frivolous expense, but when you compare the cost and quality of making your own against what’s available from the store, it’s worth another thought. That is, if you’re serious about good ice cream. I’m guessing that most people who attempt to make the homemade [...]

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Jan 07

I am always on the lookout for exceptional food products, equipment, restaurants and generally any gastronomical find that particularly inspires me on a given week. These Friday posts are a forum for me to share these discoveries with you. Feel free to email me your own finds! Michel Cluizel is a French chocolatier known for [...]

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Jan 05

When I was in culinary school, in order to pass Basic Cuisine, the entry level course in savory food, every student needed to perfect the art of making an omelette. I say “art” because according to my French instructor, there is a very precise way of cooking this egg concoction so that it turns out [...]

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