For those of you in NYC, we recommend heading out to visit Luca & Bosco’s storefront in Essex Street Market to get one of their signature sundaes.
For readers who can’t make the trip to the Lower East Side, here’s a fun recipe for a great ice cream topping for a heavenly sundae.
Passover macaroons generally earn one of two reactions: they are either (a) so incredibly delicious that you could eat them all day, every day, and year-round, or (b) so disappointing, that even though they are one of the best available kosher for Passover indulgences, you can’t wait for cookies, cakes, and doughnuts to become kosher again.
This recipe, as adapted from a Wall Street Journal posting, will elicit the first reaction. Whereas commercially-baked macaroons (I’m looking at you, Manischewitz) tend to be bland and mushy, the Gillian Shaw recipe uses two a 50/50 blend of coconut “chips” and “macaroon coconut” to enhance the texture. While Shaw uses unsalted butter in her recipe, this is a pareve adaptation. Because there is no dairy (or, obviously, meat), these macaroons can be eaten at any time of day, without worrying whether or not you have waited long enough after your last meal.
I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens. Read More
I love macaroons. Love them! Hail Mary makes some amazing Vanilla Macaroons that I wanted to try to recreate on my own. Just a warning, these are addictive…majorly, majorly addictive! These are very easy to make and pair excellent with some hot chocolate or tea. I hope you enjoy! These are pretty amazing!
Bidding farewell to our summer love is never easy, especially when it took us 3 seasons to get there. However that light of amber that shines through those autumn leaves is more than enticing. A season that so accurately echoes hues of its environment through its fruits and vegetables sends most people’s senses in to a tizzy, imagine what it does to the palate. Today’s dish is Fall personified. A dish of Red Thai Chicken Curry with nuggets of golden pumpkin and slivers of red bell pepper will surely stoke the fire in any belly. Read More
While I don’t have a massive sweet tooth, my afternoon pick-me-ups usually come in the form of something sugary. Since I’m trying to limit my cane sugar intake, I’m relying on fruit (frozen, dried, and fresh) to do the trick.
I’ve made so many variations of these raw balls that I’ve actually lost track of all the many and varied combos, but what I do know is that shredded coconut works exceptionally well in these sweet and chewy mouthfuls. Read More
Coconuts and Avocados: two of nature’s greatest gifts. Who on earth cares about cream, butter, and cheese when you have these luscious foods at your disposal? Read More
Apple cider vinegar is a highly valued and trusted folk remedy that has been used for several centuries. Widely recognized as a “health tonic”, apple cider vinegar is praised for relieving almost any ailment. If you can get past the taste, this powerful and extremely sour elixir could be your cure all, end all! Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More