Questo dolce è ottimo se servito sia tiepido che freddo. Ha sapore e profumi delicati, quindi cerchiamo di non coprirlo con gelati alla vaniglia o creme varie…è perfetto invece per un tè pomeridiano o magari accompagnato ad un vino amabile come il Frascati Cannellino.
Ingredienti: 400g di f
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Tonight, Kevin and I went to watch a baseball game... on a movie screen. Yes, in a movie theater.
And Mr. Met grabbed my head. It was quite terrifying.
Howdy! Sorry for the lack of updates! Was busy catching the Olympic action. I was also occupied with a freelance assignment, writing food reviews! Isn't that cool, getting paid to eat and write? :)
But before actually seeing any moolah coming in, I thin
This formerly tomato-hating jam eater is finding herself in an odd situation. I’m finding myself on the obsessive end of a relationship with my tomato jam.
I blame it on a number of things, but mostly I have several culinary moons converging:
Counting my blessings,
seven tomatoes,
nine eggplants,
eight chilli peppers.
What will I do with these? I'm thinking my friend Rena's Greek aubergine in tomato sauce. The recipe doesn't call f
Listen to Slow Food Nation on KQED's Forum.
Slow Food Nation
This Labor Day weekend San Francisco will host Slow Food Nation -- a four day gathering to promote sustainable and healthy food. We talk w
The first weekend in September I will be flying off to Portugal to learn about cork, but if I was in town I'd be sauntering down to Ghirardelli Square to check out the annual Chocolate Festival. It's free to attend, but tickets are sold for "tastings" and all proceeds benefit Project Open Hand. There are close to 30 vendors including Ghirardelli