Saveur: The New Classics Cookbook
10/01/2014
Laura Grahame
Food Editor
United States
I'm a food writer, a cook, a recipe maven, and a copy editor: I also enjoy falling down the rabbit hole of history.
United States
I'm a food writer, a cook, a recipe maven, and a copy editor: I also enjoy falling down the rabbit hole of history.
Let's pretend that you've just been assigned the task of bringing dessert to a holiday table that includes self-proclaimed health experts, gourmands, dieters and children. It's possible to satisfy them all with a cake that's intriguingly different, yet familiar enough to fend off an uprising, or worse, a stampede for the packaged fruitcake (an unfortunate office gift.)
Watching him, I knew right away this was going to be all wrong. In every way. Wrong cup-paper, not glass-wrong syrup-pumped out of some monster container-wrong proportions-at least a half cup of milk-and wrong technique. He used the soda dispenser (the kind they have in movie theaters) and then grabbed a teaspoon to give the drink a pretty lame stir.
Tips for buying, storing, and cooking persimmons, plus our favorite persimmon recipes As the weather cools in autumn, brilliant persimmons make their seasonal appearance, growing on deciduous trees that can reach up to 25 feet tall.
It's time for the resolutions, the no-booze one in particular. After all the spirited holiday cheer, a liquor-free respite is definitely in order to get the new year off to a bright-eyed, clear-headed start. Balance and moderation are in order. Don't despair.
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What is pink if not the classic immortalization of all things feminine, girly, tender, and loving. Where does it come from? Is it even real? Pink does not exist on the rainbow of ROYGBIV. Rather, pink is an imaginary fairytale color that slyly takes over our sentimental sides at a young age.
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