World’s Most Expensive Chocolate Is Inspired By Vivien Leigh, Marilyn Monroe And Audrey Hepburn

Gorgeous women, dazzling yellow metal and the delectable, sinful treat come together to give shape to the most expensive chocolates in the world. Inspired by the world’s biggest movie stars, Vivien Leigh, Marilyn Monroe and Audrey Hepburn [Read more…]

What Makes Jamón Ibérico The Best Ham? Let’s Go To Spain And Find Out!

Famed French chef Albert Roux once told me that he only cooked chickens that looked happy, as they made the tastiest meat. Here in Andalusia, Spain, located an hour northwest of Seville, I’m looking at a group of black pigs that certainly appear as though they’re having a good time. [Read more…]

What Is Raw, Unfiltered Honey?

Ever stare at a shelf of honey and genuinely not know which ones to buy? Does a recipe call for buckwheat, wildflower or possibly even raw unfiltered honey, making you look sadly with ignorance at your half-full plastic squeezy bear? [Read more…]

What Is Nougat Made Of?

You know it’s in your candy bar, and you know you’re not mad at it, but if someone asked you what exactly the nougat in your Snickers was made of, would you know the answer? [Read more…]

What is Broccoli Rabe? (And How Should You Cook It?)

 

Also known as rapini, broccoli rabe is not just the scraggly outcroppings of a broccoli plant or baby broccoli, like you might think. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves and nutty, broccoli-esque buds are all edible and commonly used in Italian cooking—you’ve probably seen it paired with pork and Provolone on Philadelphia’s other famous sandwich.

Don’t be daunted by the vegetable’s wild and unruly appearance; broccoli rabe is easy to cook. It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a piquant pesto.

What is Broccoli Rabe

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Seeded Honey: The Pantry Staple We’re Eating with a Spoon

Somewhere between hoovering a brisket banh mi, people-watching, and wiping chocolate chunk cookie crumbs off of our clothes, we fell in love with the most unassuming jar perched on a wall shelf at hip Venice hot spot Gjusta. The label read “Seeded Honey,” but we knew what that really meant: Buy me, break the seal, and spread me on toast or come ready with a big spoon.

We cracked open the jar a couple of hours later after a proper Ploughman’s platter had been assembled. The honey—a grainy, viscous paste you can chew—is made from soaking nuts and seeds in dark buckwheat honey, for as little or as long as you want. It has the sweetness you’d expect from honey, and unexpected crunch and dimension from the poppy seeds, sesame seeds, and walnuts suspended in the jar. Chef Travis Lett (of Gjusta and Gjelina) first got the idea while traveling through Turkey, where combining abundant seeds and nuts with dark honey is as logical and natural a combination as Gigi and Zayn, or peanut butter and jelly.

Both the seeded honey and the walnut honey are made in-house at Gjusta in Los Angeles, our number two Best New Restaurant of 2015 that occupies basically every position on the spectrum from juice bar and coffee shop to bakery, deli, market, and restaurant. But it’d take less than five minutes to make it at home. To make the Seeded Honey at Gjusta, they use local California buckwheat honey or avocado honey (made by bees from the nectar of the avocado blossom), and throw in a combination of flax, sesame, hemp, poppy, and sesame seeds, according to manager Cami Wong. The Walnut Honey involves…yep, just putting walnuts in honey and eating the combination together when you please.

We’d recommend spooning it over oatmeal or yogurt, serving alongside a heaping cheese plate, or spreading it on toast. Just make room in your pantry for it: It’s the easiest DIY project you’ll do all year.

Seeded Honey

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Watercress and Ricotta Torte

Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart from Frédéric Morin works wonders at brunch, served alongside a bowl of soup. [Read more…]

What Are Chia Seeds?

Tiny, powerful and worth getting to know better

Good things come in small packages, right? [Read more…]

The Easiest Way to Serve Cheese at a Dinner Party

When a cheese plate is too complicated, it’s time to grab a bowl.

Look, I’m not going to sit here and tell you that putting together a cheese plate is hard. It’s not. It’s easy. We’ve discussed this. [Read more…]

Spirited Cooking: Bourbon Balls

From frosty Mint Juleps in the summer to warming drams in the winter, we love drinking bourbon year-round.
But this month, we go out of our way to enjoy the complex spirit, since September is National Bourbon Heritage Month. [Read more…]