Sometimes called white gazpacho, ajo blanco is defined by almonds and garlic. One must first peel the papery skin off the almonds, something a good blanching followed by a chilled bath makes possible. Serves 6 8 ounces stale bread, without crusts 8 ounces blanched Spanish (Marcona) almonds 2 to 4 garlic cloves 1 cup extra…
A Cake for Summer Celebrations
In the early light of a summer morning, my 2-year-old daughter toddles down the stairs with her bunny and favorite book in hand. She climbs sleepily into my lap with her matted hair and koala print pajamas, and while the birds and squirrels come to life outside our window, we read “Blueberries for Sal.” “Kerplunk,…
Easier Than Cheesecake, Just as Delicious
Cheesecake is delicious, but baking a big traditional one can be tricky. You have to bake a large cheesecake inside another pan filled with water to make sure it bakes evenly—a fussy and delicate maneuver in the oven. Smaller cheesecake bars are just as delicious, with a crisp graham cracker crust and a tangy, custardy…
Cooking With Grandmothers Around the World
Anastasia Miari’s grandmother’s entire day revolves around food. In her 80s, she lives on the beautiful Greek island of Corfu, where she still makes her own olive oil and wine. “My grandmother is one of those people who have always eaten seasonally,” said Miari, a UK-based author and journalist, chatting with me on the phone…
Yiayia Anastasia’s Greek Marinated Sea Bream, Greek Salad, and Garlic Dip (Skordalia)
“We eat the best food here and that’s why we’re all still fighting fit. It’s why I’m still on my knees picking olives every November. The fish here is the best, fresh from the sea. It’s caught in the morning then it’s on my plate by the afternoon. That’s real food that will keep you…
Nonna Nico’s Sicilian Jasmine-Infused Watermelon Jelly
“Sometimes people are surprised to hear that I’m a duchess, but I tell them that modern duchesses don’t have time to sit around painting their nails. My husband Duke Gioacchino Tomasi di Lampedusa has inherited the 18th-century palazzo of his adopted father and Italy’s most famed writer, Giuseppe Tomasi di Lampedusa—author of ‘Il Gattopardo’ [‘The…
Baba Maral’s Azerbaijani Stuffed Eggplants, Peppers, and Tomatoes (‘Three Sisters’)
“I’m from a family where every member of my family knows how to cook the entire animal from head to tail. It’s so important not to waste when it comes to food. We’re from the mountains in Azerbaijan. It’s so beautiful there that you can hear the voice of the river as you sleep. Mostly…
Chamoy Is the Sweet, Sour, Salty, Spicy Mexican Condiment You Need to Know
As Mexican condiments go, salsa and guacamole get most of the attention. But chamoy, lesser-known in the north, might be more important. This fruit-based sauce is sweet, sour, salty, bitter, and muy picante, all at once, a complete flavor that goes with everything. It embodies a certain boldness that’s common in Mexican food. Guided by tradition…
How a California Winery Celebrates Summer’s Bounty
I recently drove up the Pacific coast to the world-class Paso Robles winery region. The first night I visited the Sensorio light exhibit, where tens of thousands of stemmed spheres lit up the night, creating an incredible landscape. It really is a can’t-miss experience. I also had the opportunity to visit several wineries and enjoy…
3 Elegant, Easy Summer Fruit Dessert Recipes
By JeanMarie Brownson From The Daily Meal What to do with all those berries, cherries, and stone fruit. Mixed berry cobbler with ice-cold whipped cream is my all-time favorite summer dessert. I’ve been making some version of this fruit-forward, tender-topped, not-too-sweet treat for decades. Sometimes I double the recipe; leftovers disappear quickly. The cobbler crust…
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