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January 18, 2017

Though students at The Culinary Institute of America face a seemingly endless to-do list, central to their course work is recipe and menu development. At the CIA, food is life, and even the best-managed restaurant is nothing without flavorful, exciting, and innovative recipes.

A recent standout is…


Bruschetta: Three ways for a satisfying main dish

January 18, 2017

There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it's an appetizer comprising slices of grilled bread adorned with any number of toppings.

I like to make bruschetta on my stovetop grill at home during the colder months. It's a winning…


Roasted duck is easier — and more delicious — that you think

January 11, 2017

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why.

It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better. Some folks surely suspect that duck is gamey, but that's only true of some wild ducks. It's not…


Shortcuts help make a quick, easy moussaka

January 11, 2017

A friend recently became a first-time grandmother, and when we went out to lunch she was exhausted. She had been cooking meals for the new parents and collapsed into her chair saying she hadn't finished making a moussaka before she had to leave.

"You," she said, "could do the world a big service by…