A easy to follow recipe for making risotto primavera. This is Ruth Reichl’s recipe she adapted from LeCirque. A must read for any foodie is Ruth Reichl’s Garlic and Sapphires. Beautifully written stories about Ruth Reichl and her career as New York Times famous food critic.
I sure did. I had a lovely cocoa truffle sent to my by, Landon Pollack, Ignite Venture Partners. Thanks Landon. It was a very yummy breakfast. But being real folks read this article by David Helwig: “And the biggest medical advance of our time is … cocoa?”By David Helwig SooToday.comSunday, March 11, 2007 Cocoa ‘vitamin’ health benefits could outshine penicillinThe … Read More
Daily Eats Food Lover’s Podcast #99It’s Sunday brunch in Manhattan Pam Riding and I were going to travel to China Town for dim sum but it was too chilly. We decided on the Coffee Shop in Union but much to our surprise the City closed it down. Our journey took us to the Republic for posh Thai but they won’t … Read More
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