If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
Main Visual: Photo Courtesy Bon Appetit. Strawberry season has arrived and this year’s Hampton’s crop reminds us all why we wait for these heart-shaped, bright red, sweet and juicy berries all year. The question is what to do with them and the answer is right…
Our Godchild hit a major milestone this month. Olivia graduated cum laude from Poly Prep Country Day School in Dyker Heights, Brooklyn. For four years she has left her home on the Upper West Side of Manhattan and travelled to school, a considerable journey. There…
This dessert is a showboat. It looks like it came straight from Paris’ best patisserie. And indeed its inspiration did. It was Dorie Greenspan’s introduction to French pastry, an all-strawberry version and the first pastry she tasted when she first set foot in France. It…
In the annals of Chewing the Fat, never has one cake come close to having a name as long as this one. However, I could write a new adage: ‘the longer the name, the better the cake’. Because I’d be hard-pressed to find a salute…
Julie Richardson wrote a cookbook devoted to old-fashioned cakes, the ones you may remember your grandmother cooking or at the very least, bringing home from the local bakery. “Vintage Cakes” (Ten Speed Press 2012) is filled with gems that are not only nostalgic but are…
One of the great joys of summer is that Andrew is back at the beach and back into baking. It’s not that we don’t have temporary bursts of wonderful cakes, pies and cookies at other times of the year, but in Summer he settles…
Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007). The Paris-based Lebovitz knows his way…
Marcus Porcius Cato 234-149 BC If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake. There is a lot of culinary history to support this claim. And then there’s Junior’s, a Brooklyn Temple to Cheesecake which made history…
Uncle Andrew…there from the very beginning. Last weekend, we celebrated Father’s Day with all the necessary cards, salutations on Facebook, telephone calls filled with praise for Dear Old Dad. I know how much it meant to me and how much I admire the Dad in…
Anna Pavlova The Pavlova is a luscious concoction of whipped cream and meringue topped with any number of combinations of fruits—passion fruit, blackberries, raspberries, blueberries, strawberries or kiwis. The kiwi gives some hint to the origin of this over-the-top dessert. When the ballerina Anna Pavlova toured…
It’s strawberry season in the Hamptons and they’re truly flawless this year. Nothing could be more welcome after our rainy, cold spring than these beautiful, bountiful berries. And nothing says June like their arrival. But time isn’t on our side. The season is fleeting…
It’s full-on strawberry season on Long Island and Andrew’s taken another opportunity to wow us with this exquisite galette from Martha Stewart. The flavor and texture of this wonderfully flaky pastry covered in just-picked berries is irresistible. But the ambrosial whipped cream topping–scented…
It’s been a long, rainy spring here. But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early. Our garden, however, has never looked…
How to Give Anyone a LIFT anytime you choose
Who doesn’t love being given chocolates whatever the occasion? For something truly special, look at what LIFT Chocolates has to offer. These hand-crafted beauties are stunning to look at. And after you’ve feasted your eyes on their artistry, their innovative flavors will capture your taste buds.
There’s an amazing story of how LIFT got its name. It’s a nod to it’s combat veteran chocolatier Brandon Busch. He served as a Lieutenant Colonel in the United States Marine Corps. Brandon was a Heavy-Lift Helicopter pilot who spent 10 years and two combat tours in Iraq and Afghanistan. To this day, he serves as a Forward Air Controller in the Marine Corps Reserve. Now that LIFT has taken off, his fellow Marines nicknamed him “The Candy Man”.
Brandon Busch takes pride in making the highest quality gourmet chocolates you can buy. Almost every one is all-natural and there are even Dairy-Free chocolates in the mix. Everything is made by hand from their chocolate to their caramels. LIFT Chocolates believes that chocolate is the most special food in the entire world and they’ve set out to showcase it in delicious, delightful, and innovative ways.
Take their Chocolate Flowers, pictured above. These multi-colored Solid Chocolates are perfect party favors. They come in 5 handmade flavors combining milk, dark and white chocolate. They’re all natural and pretty as a picture. Or choose a box set of Chocolate Truffles. The enclosed flavor guide lets you decide whether to start with “Death by Chocolate” Truffle or “Pina Colada” Truffle or “Strawberry Cordial”. You really have to see all that’s on offer and that’s as easy as going to www.liftchocolates.com.
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
