My week in Holland was a high…I haven’t even come down enough to tell you about it coherently. And yet, despite having just returned from there at 35,000 feet…my Tuesday story describing my recent gastronomic uppers is already due…today!
So here’s my plan…based on my great good fortune in attending THE re-opening of the mind-expanding Vincent Van Gogh museum…at the end of my trip, just the day before I left for New York…I’m going to post for you a Goghstronomic photo essay!
This creamy, nutty, fluffy crowd-pleaser can be made a few hours before a party and refrigerated. Bring to the buffet table whole, then cut in slices and serve on cake plates.
It has been a dream, for years, to slap my name on a great tin of caviar. Well, I’m selling outstanding products now, as you know…including some of the world’s most food-loving Champagne…so why not endeavor to find its caviar soul-mate?
I endeavored. I found.
Steamed clams are served around the country, but the Yankees of New England have a definite advantage in this delicacy–for New England is soft-shell clam country, and soft-shell clams make the best steamed clams in the world.
I’m lovin’ the contemporary explosion in New York pizza; there are so many styles now available, so many shapes and sizes, and, of course, the part I like least…so many toppings! (Basics, pizzaiolo, ya need basics!) About ten years ago, for The Rosengarten Report, I did a classification of New York pizzas…but the scene is crazy out of control now…with classification seeming possible only to the most anal of New York pizzaphiles!
