a book review by Risa Nye Alice Medrich, who introduced the chocolate truffle to an eager America many years ago, wrote a stunning cookbook that introduces a variety of innovations to traditional baking: all the recipes in her book, Flavor Flours (Artisan Books, Nov. 2014), utilize non-wheat flours.
by Risa Nye I approached this year’s festival with the same high level of enthusiasm I had last year. I vowed to be open to the unknown, the unexpected, and the unconventional. And in the four days I spent watching movies, I encountered all of the above.
by Risa Nye How can a person love something so much and know so little about it? For example, I love chocolate. In just about all forms.
by Risa Nye Over the last ten years, Matthew Latkiewicz been offering eager readers his hard-won knowledge about drinking through his humor writing for McSweeney’s and New York magazine’s Grub Street.
by Risa Nye Tara Ison’s book, to borrow a line from Jerry Maguire (1996), had me at hello. Before I even looked at the first page of Reeling Through Life (via Amazon or IndieBound,) I imagined the dulcet, breathy voice of the late Don LaFontaine, inviting me into “a world” … where watching movies is […]
A simple shrub is made from fruit, sugar, and … vinegar? Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs.