#culinary

#culinary

When Larry Namer was growing up in Coney Island in the 1960s, his goal was to become a public-school teacher or work in city government. "That was the mind set then," said Namer, a graduate of Mark Twain JHS in Coney Island, Lincoln High School, and later attending Kingsborough Community College and Brooklyn College. While his mother worked for the city, his father drove a truck delivering Pepsi Cola to homes in neighborhoods like nearby Bensonhurst, and Namer would sometimes accompany him. "So, you know my parents, their whole thing was their children should get jobs in city government and retire at 65 and have a pension," he said

"Five cars is considered traffic in El Centro," jokes Mark Silva, owner of the new Gateway Gallery in nearby Ocotillo. "The town constantly seems to be on the verge of emerging."

Tonka beans, resembling elongated raisins, are banned by the FDA since 1954 due to coumarin's potential to cause liver damage, despite their popularity for flavor enhancement.

Instant Pot accessories significantly enhance culinary possibilities, including egg cooking and baking. The Instant Pot Official Cook/Bake Set fits both 6- and 8-quart models.

Whether soft or hard, mild or strong, young or aged, plain or flavored, cheese is central to many gastronomies and cultures around the world. Global production is still on the rise to meet growing consumer demand.

"Knife Edge is not just about food - it's about the pressure, the passion, and the pursuit of perfection," says Ramsay.

The recipe for Worcestershire sauce was developed in response to a request from a nobleman returning from India during the British occupation, aiming to recreate an Indian sauce.

Joshua Isao Su, a former chef de cuisine at Waterbar, was sentenced to two years probation after pleading no contest to attempted lewd acts upon a child.

Longfellow Hotel is situated in the heart of the West End, offering wellness amenities like an on-site spa and proximity to Tandem Coffee + Bakery.

When the reservation-only supper club gets into full swing, the kitchen shifts from high-end Italian bar menu to full dinner service. Four pastas, including gnocchi dressed in lamb-tomato ragu and lasagna verde Bolognese composed of veal, pork, beef, and house-cured salumi will rotate through the lineup. Whole branzino and pollo al mattone are also on the table as options for these limited menus, and Dimo's Italian Specialities expects to complete two dinner services on those evenings.

Like a good summer movie, a great sandwich should be full of delightful familiar ingredients sparked with a few good surprises.

Lisa Goodwin-Allen stated, "I can't wait to open the doors to Rosi, it's been a joy working with Stuart, Brendan and Jozef to help create my London home. Rosi is a restaurant where the menu is full of dishes you really want to eat, and the atmosphere is just as inviting. I hope Rosi will be embraced by Londoners, just as I have been."

Fresh figs are a seasonal treasure, offering flavors from deep purple to almost white. They yield early breba and main crops, which differ in sweetness.

"My goal is to honor that abundance while bringing technique and creativity honed from kitchens around the world," Pearson shares.

Rocco DiSpirito calls pasta with butter and Parmesan cheese "the best comfort meal ever invented," celebrating its nostalgic and straightforward appeal.

Lima is a place where you can encounter layers of history as well as modern Peru—and the creatives who have made it one of South America's great cities.

"Ebrahein's like me in a lot of ways: a nomad, someone who goes toward what they need and what's going to serve them," says Gibson.

The annual 'Pour and Pair' competition celebrates unique sherry wines, engaging bloggers to create gourmet pairings, with the winner awarded an exciting trip to DO Jerez.

Both pistou and pesto rely on superior ingredients and are traditionally made using raw elements to maintain their vibrant colors and flavors. Although some insist on using a mortar and pestle, modern methods are accepted too.

"THIS IS MY LOVE LETTER TO NEW YORK - Written with the flavors, aromas and textures of my childhood, inspired by my culinary muse (and beloved sister) Tatiana."