Baked brie is an entertaining staple. The possibilities of what a brie can be stuffed with are endless. Savory, sweet, piquant, hot, spicy, cool, refreshing. And always wrapped in puff pastry. Freezing beforehand helps to maintain the shape and hold the runny cheese inside, but what if there is a way to contain it without the puff pastry? What was the salvation of a ripe brie by tossing the whole…
Typically in May, we are thinking about summery foods, but this May we have had a few cold days, and soups have been simmering on the stove. In April,…
Ever wonder what happens to blog leftovers, or leftovers in general? They usually get consumed in a slightly different fashion than the blog recipes. So instead of just consuming…
The Radish is the epitome of simplicity when it comes to creating a recipe. The peppery, fresh taste radiates with every bite. Why cover that up with an overpowering…
Chives are one of the first signs that spring is here. Chive tomato salad is like bringing spring to the dinner table and a little tease that summer is…
We are so busy thinking of onions as a seasoning ingredient and part of the aromatic core vegetable group, that we forget they are a vegetable to be savored…
Fresh fish, there is nothing like it. Living on the Maine coast fresh catch is available on a regular basis. You can only imagine the withdrawal being in landlocked…
The news from across the pond may not be the best as of late, but here in Berlin the food news is worth repeating. One of the best British…
It’s time for part deux in our Cheese Please Series! Your local shop/cheesemonger (Campbell Cheese is our local Cheesemonger in Brooklyn) may not have these specific cheeses, meats and…
Golden brown empanadas and Pão de Queijo on the chalkboard lured me in. Prenzlauer Berg, a neighborhood in Berlin, is teeming with new little restaurants. And not only was…
Linzer cookies are an all time favorite at Bleuberet, in fact, anything that can be filled with jam is a fave. Traditional Linzer Cookies are made with hazelnuts, but…
A love of eating is what drove Mario Cassina to head behind the stove and open up his new eatery, Gnam Pasta Factory, on Kottbusser Damm in Kreuzberg (Berlin,…
