Events

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 […]

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 […]

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 […]

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 […]

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. […]

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 […]

In late summer the garden hums with life. If you pause and watch, you’ll see honey bees moving from flower to flower, their legs dusted with pollen, their translucent wings catching the light. Each bee visits thousands of blossoms in a single day, gathering nectar that will be transformed into honey back at the hive. […]

Bratwurst, which translates loosely to finely chopped meat sausage, is as much a part of German food culture as beer and pretzels. The sausage dates back to at least the fourteenth century, when butchers in Franconia ground pork and veal with spices and stuffed the mixture into casings. Each region developed its own style: Nürnberger […]