In Europe, sometimes it has to be sweet potato pie instead of pumpkin for Thanksgiving

Published by Wednesday, November 21, 2012 Permalink 0

Tom and Maggie’s Thanksgiving Sweet Potato Pie

We’ve been making Thanksgiving dinner together for oh so many years — ever since we were in college in Paris. Since the pumpkin in France is always too watery, no matter what method of cooking we used and what type of pumpkin, we had difficulty getting it to set, so we decided to use sweet potatoes, which give a much more predictable and reliable result, which is absolutely necessary when preparing a Thanksgiving feast for a crowd of 20 or 30 convives. In addition, we’ve grown to like it better (perhaps because we know it will always set, unlike pumpkin?).

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Destination Dessert: Italian Pinolata, or Pine Nut Tart

Published by Monday, January 24, 2011 Permalink 0

by Jamie Schler

The Italian Pine Nut Tart

I prefer to regard a dessert as I would imagine the perfect woman:  subtle, a little bittersweet, not blowsy and extrovert.  Delicately made up, not highly rouged.  Holding back, not exposing everything and, of course, with a flavor that lasts.–Graham Kerr, The Galloping Gourmet

When we speak of dessert we invariably pepper the conversation with such words as sinful, decadent, guilty pleasure, hints of gluttony and naughtiness behind hands pressed to mouths, stifling schoolgirl giggles. We see someone succumb to the temptation and share a knowing look as if having caught him or her in a compromising position, albeit a tad envious of the other’s daring in delving into some tempting, tantalizing, uncontrollable urge.

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