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12 Fun and Fancy Desserts From Pastry Legend Claudia Fleming
From 1994 to 2002, Claudia Fleming was the architect behind the desserts coming out of Gramercy Tavern's kitchen in New York City. With every cake, cookie, and tart, Fleming unwittingly changed how America perceived the last course of an elegant meal. "Her desserts were stylish, not stylized," explains Celia Sacks of San Francisco's Omnivore Books. They had an element of approachability and fun rarely found at fine-dining restaurants at the time.
Bring Roman-Jewish Cuisine to The Table With This New Cookbook
Portico is the kind of cookbook you can page through like a novel, reading for culinary wisdom, but also for deeply heartening stories and maybe a little life advice. The recipe inspiration abounds: A Libyan Jewish tomato spread that tastes "like concentrated sunshine;" a pumpkin frittata eaten by Sephardi Jews on Rosh Hashanah "to ward off evil decrees;" and a whole chapter on fritters-fried artichokes (a hallmark of Roman Jewish cuisine), fried baccalà, and honey-soaked matzo fritters.
Do You Really Have to Refrigerate Ketchup? Original
You just bought a new bottle of ketchup for an afternoon of grilling, and when you clear the picnic table a few hours later, you're wondering: Is it still good? Or maybe you've pulled out the ketchup to slather on hash browns for brunch, but you know you'll need it the next day for a veggie burger. Do you really need to put it back in the fridge in the meantime?
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