There’s something inherently comforting about rice pudding. Perhaps it’s because its ingredients are so modest — rice, milk, sugar, sometimes eggs or cream and spices — yet when simmered slowly they create a dessert that is creamy, fragrant and soothing. The history of rice pudding is as old as rice cultivation itself. Sweetened rice dishes […]
A crackling campfire, the smell of pine and smoke, and a circle of friends and family passing a bag of marshmallows and a bar of chocolate — these are the ingredients for s’mores. Roasting marshmallows over an open flame is a rite of summer. The perfect marshmallow is held over glowing embers until its outside […]
Afternoon tea is a ritual of pause and pleasure. National Afternoon Tea Week, held during the second full week of August, celebrates the tradition of sitting down mid‑afternoon to sip tea and nibble delicate treats. The custom is credited to Anna, the seventh Duchess of Bedford, who in the 1840s began taking tea with bread […]
Close your eyes and imagine the perfume of a perfectly ripe melon: sweet, heady and slightly floral, it fills a market stall with the scent of summer. Slice through the green-striped rind and the flesh glows apricot‑orange, dripping with juice. In Turkmenistan, melons are not just a fruit but a national treasure. The Central Asian […]
A bombe glacée is a showstopper dessert: layers of ice cream, sherbet or custard frozen in a domed mold and unmolded to reveal concentric bands of color and flavor. The dessert originated in France in the late nineteenth century, when molded frozen desserts were the height of culinary fashion and elaborate molds filled with ice […]
A tart is the essence of simplicity and precision: a crisp pastry shell baked until golden and filled with something delicious. In the case of a raspberry tart, the filling showcases the berry’s pure flavor. Tarts have deep roots in European pastry tradition. Medieval cooks made open‑faced pies filled with savory meat and later sweet […]
Panini is the Italian plural for panino, a small bread roll or sandwich. In Italy, a panino can be as simple as prosciutto and cheese between slices of ciabatta. The concept of grilling or pressing a sandwich, however, has long roots. In cafés in Milan and Florence in the mid‑twentieth century, bars served pressed sandwiches […]
St. Louis has many culinary claims to fame, but few inspire as much local pride as gooey butter cake. The dessert began, so the story goes, with a happy accident in the 1930s at a German American bakery. A baker preparing coffee cake reversed the proportions of butter and flour in the topping, producing a […]
The julienne cut — slender matchstick strips — is a hallmark of French technique. To julienne potatoes for fries, you slice them into planks, then into sticks about an eighth‑inch square. When fried, these thin strips yield fries that are crisp on the outside and tender inside, with plenty of surface area to catch salt […]
In French, filet mignon means dainty fillet. The cut comes from the tenderloin of the cow — a muscle that does little work, resulting in an exceptionally tender piece of meat with fine grain and delicate flavor. In Europe the tenderloin has been prized for centuries; chefs often used it to make filet de boeuf […]
Prosecco is Italy’s answer to celebration. Made primarily from the Glera grape in the hilly vineyards of the Veneto and Friuli regions, this sparkling wine is light, aromatic and effervescent. The name derives from the village of Prosecco near Trieste, where the grape and wine were first recorded in Roman times. For centuries, locals made […]
An orange creamsicle embodies summer nostalgia. Beneath a thin shell of icy orange sherbet lies a core of smooth vanilla ice cream. Each lick delivers tangy citrus followed by creamy sweetness, and by the time you reach the stick, you may be covered in drips but content. The creamsicle’s origins trace back to a boy […]