Little
There’s no strict recipe for Stef Ferrari’s seasonal fruit crostini with ricotta
Like so many preparations in this cookbook, “Stuzzichini,” and in Italian food in general, it’s almost impossible to call this a recipe. Instead, it’s an act of trust: You must trust that whatever fruit you choose for this crostini will pair perfectly with fresh ricotta, good-quality honey, and your choice of crunchy bits and/or herbs […]
Betty Liu’s Sesame-Cumin Chicken is double-fried for flavor and crispiness
Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the “Frying” chapter in my cookbook “The Chinese Way.” When deep-frying, I use a thermometer, aiming for 350°F to 375°F. Another way to gauge the temperature is […]
Pamela Anderson recommends Watermelon Granita for a cool, no-fuss summer dessert
My cookbook “I Love You” began as a box of recipe cards: a housewarming gift for my sons, inspired by our homegrown traditions and world travel. Since I don’t have a strong sweet tooth, dessert for me is more about being social and having something to share over cards, tea and coffee. A treat for […]