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Your search keyword '"Brickman, Sophie"' showing total 6 results
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6 results on '"Brickman, Sophie"'

1. The FEAST of Life.

Author

Brickman, Sophie

Subjects
NORTHERN Italian cooking, SLOW food movement, PASTA, CHEESE, BUTTER, COOKING
Abstract

The author highlights some of the best-loved specialties of the Piedmont region in northwest Italy. She observes that Piedmontese cuisine has been strongly influenced by France, noting that many of its dishes incorporate butter, cheeses, and cream, and adds that Piedmont was also the birthplace of the Slow Food Movement that started in the late 1980s. Among the dishes showcased in this issue are "Fried Anchovy-Stuffed Zucchini Blossoms" and "Corzetti Pasta with Dried Mushroom Ragú."

Published
2014

2. Deep Dish.

Author

BRICKMAN, SOPHIE

Subjects
MEAT, COOKING with vegetables, COOKING
Abstract

A recipe for Bacheofe, Alsatian Meat and Vegeable Stew, is presented.

Published
2013

3. Creating a Dish, Not Just Reheating One.

Author

BRICKMAN, SOPHIE

Subjects
*MICROWAVE ovens, *COOKING, *FRYING, RECIPES (Cooking)
Abstract

The article discusses ways to use the microwave oven to cook meals using various cooking techniques to create recipes from the book "Modernist Cuisine at Home," by Nathan Myhrvold. Topics include a cooking recipe for black cod with scallions and ginger, ways to adjust the wattage of a microwave, and frying techniques adapted to the microwave. INSET: MICROWAVED BLACK COD WITH SCALLIONS AND GINGER.

Published
2013

4. A Family Meal, With Your Peers.

Author

BRICKMAN, SOPHIE

Subjects
*FAMILY meals, *COOKING
Abstract

The article discusses the author's experience of making family meal as a line cook at Gramercy Tavern in New York City and offers several suggestions on cooking.

Published
2013

5. Decisions, Decisions.

Author

BRICKMAN, SOPHIE

Subjects
*DECISION making, *CENTERPIECES, *COOKING, *TURKEYS, *SOCIAL choice
Abstract

The article discusses on decision making on selecting Thanksgiving centerpiece.

Published
2012

6. LEARNING FROM A SPANISH LEGEND.

Author

BRICKMAN, SOPHIE

Subjects
*CUCUMBERS, *SALADS, *COOKING with potatoes, *COOKING
Abstract

The article discusses the work of chef Andoni Aduriz and presents three shorts recipes from his book "Mugaritz: A Natural Science of Cooking" including those for "Cucumber impregnated in gazpacho water, frozen drops of goat's cheese and requienii mint," "Dry tomato salad, a bunch of fresh garlic cloves, and garlic flowers," and "Edible Stones."

Published
2012

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