Content about Dairy products
April 15, 2010
Make these ethereal little bites at home.
I'm pretty sure the word "gnudi" wasn't on anyone's radar until they were served at The Spotted Pig in New York, which was when they became a food dork household name. In Italian, "gnudi" means what it sounds like in English: naked. It refers to little pasta-like dumplings that are "naked" of their pasta wrapper, raviolis without anything to enclose them. Gnudi are a bit like gnocchi, but they have...
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November 6, 2009
The Indian speciality is easier than you think.
The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.
What you do with the curd presents endless possibilities. In...
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January 25, 2006
This is what happens when you start cooking before you’ve put in 30 seconds to check if you actually have what you need.
When I can’t decide what I feel like cooking, I’ll often visit epicurious.com and bum around until an ingredient that sounds great pops up--then I’ll start searching for that ingredient and I always find something that sounds tasty. In this case, my ingredient was goat cheese. I was doing a few searches at www.jamieoliver.com--we basically follow him and his British humor around with tongues wagging--and he had...
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All content copyright Nick Kindelsperger and Blake Royer.
