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Little Giant – Big On Taste – Little On Atmosphere
Little Giant is just an average looking New York restaurant that is basically a small box- like storefront with a nondescript-looking interior… …but they make one really memorable dish that makes up for its lackluster appearanc (read full article)
Semifreddo alla panna con fragole
di Zia Fujiko dal blog malanova.it Ingredienti: 3 albumi 500 ml di panna vegetale 90 g di zucchero 100 g di cioccolato bianco 40 g di granella di pistacchio 3 fogli di colla di pesce qualche fragola intera per decorare sciroppo di fragole (200 g di (read full article)
gelupo’s ricotta, coffee and honey gelato
Ever since discovering Gelupo‘s extensive range of frozen treats I’ve been a frequent visitor to the gelateria, especially on sweltering days when a scoop of gelato or slushy cup of granita provides a welcome respite. I’m hopelessl (read full article)
Gelato alla crema con fragole in macedonia
di Marialuisa Maffei dal blog molly in cucina Ingredienti per circa 800 g di gelato: 200 g di zucchero 250 g di panna fresca 250 g di latte intero fresco 1 uovo estratto di vaniglia 150 g di fragole Per condimento: zucchero limone PREPARAZIONE Il pr (read full article)
Biscotto gelato
Ingredienti: 200 g di farina ½ cucchiaino di bicarbonato ½ cucchiaino di sale 115 g di burro 100 g di zucchero di canna 50 g di zucchero semolato 60 g di panna acida 1 cucchiaino di estratto di vaniglia 250 g di gocce di cioccolato 1 uovo 1 vasche (read full article)
Tegole di mandorle
Ingredienti: 100 g di zucchero 20 g di farina 20 g di burro 80 g di mandorle a lamelle 2 albumi PREPARAZIONE Le tegole di mandorle sono dei dolcetti ottimi da servire come accompagnamento per i vostri dolci al cucchiaio o con del goloso gelato. Per (read full article)
Ice Cream should be like Jewellery, precious and unique
SALLY BEERWORTH gives us her first ‘scoop’ on Ice Cream. No pun intended…. I have come to the realization that I have made a serious oversight as a food journalist; it is almost the end of summer and I haven’ (read full article)
Gelatina di fragole
Ingredienti: 300 g di fragole fresche 50 g di vino rosso dolce 5-6 fogli di gelatina 80 g di zucchero 1 bicchiere d’acqua PREPARAZIONE La gelatina di fragole è un dolce al cucchiaio molto semplice, seguite i passaggi per realizzarla: come (read full article)
Fudgesicles or Ice Cream on a Stick
Hello friends! Hope you had a nice weekend. I just got back from the mountains yesterday for 2 days camping. We went into the town where they had a festival for burro days and I had to have a fudgesicle. It came to my mind that I needed to find some (read full article)
Girls’ Weekend
Girls’ weekend was so good for my soul. Alex and Hillary left their towns to come spend the weekend with me in Austin. I will bullet point my highlights and then share snapshots of our weekend (save the food, I’ll save that for the food b (read full article)
Sorbetto all’ananas
Condividi su Facebook!Ingredienti: 500 g di polpa di ananas 150 g di zucchero semolato 150 g di acqua 50 g di albume Per lo sciroppo 40 g di pinoli 40 g di acqua 30 g di zucchero di canna 2 limoni 1 cucchiaio di pistacchi sgusciati 190 g di acqua 10 (read full article)
*The Local Report – Pazzo Gelato
5.9 miles, about 9 minutes, from my home in Atwater Village. Pazzo means ‘crazy’ in Italian. In the case of Pazzo Gelato it means ‘crazy good’ Italian gelato and sorebetto. Pazzo Gelato has been at its Silver Lake locatio (read full article)
Peoples Pops Are Tops…Just Don’t Call Them Peoples Popsicles!
We’ve always wanted to try an all natural Peoples Pop after reading about them last year. But since they weren’t available anywhere but Brooklyn, we kind of gave up trying. However, there’s nothing better than a fresh, fruity de (read full article)
What do Celebrity Chefs Eat for Breakfast?
Easy & Creative Entres from the Pros1. Rachel Ray • Breakfast Fondue. Breakfast dippers like pop biscuits, waffles, roasted baby potatoes, breakfast sausage links dipped into bacon-nutmeg gravy.2. Wolfgang Puck• Brunch Pizza with Scrambled Eg (read full article)
Gelato: The Basic Recipe
Today, let's continue our exploration of Italian frozen desserts. We have already gone over the basic recipe for the elegant sorbetto, so today we'll take a look at everyone's favorite summer dessert: ice cream! The Italian version of ice crea (read full article)
Cherry Picking
It's been hot! I mean it's been very hot! Throw in an injection of humidity and smog alerts and you've got a serious case for not cooking. BUT - that doesn't stop us from getting in the car, driving to the Niagara Region where you'll find some of t (read full article)
Girelle e Cornetti con Sfogliatura ai Frutti Rossi
Scroll down for English version Brioches e frutta in un colpo solo, questa rivisitazione delle girelle e dei cornetti al cacao è più fresca e sana perché i semini si sentono sotti i denti, si sentono le fragoline di bo (read full article)
chin chin labs (liquid nitrogen ice cream parlour)
It’s not often that us Londoners complain about it being TOO hot, but the last few days have been pretty unbearable. The bright side to the spell of scorching heat? Perfect ice cream weather! I’ve been eating my fair share of the stuff ( (read full article)
Italian Gelato 101
Gelato is among Italy's most loved and consumed foods, but where do its origins reside? And exactly how is it produced? Grab a scoop and discover the evolution and characteristics of Italy's most popular product. The history behind gelato is uncer (read full article)
A Closer Look at the Coconut Craze: Are These Tropical Fruits All They’re Cracked Up to Be?
Image courtesy of Flickr user neloqua It seems everyone is cuckoo for coconuts these days. Coconut has emerged as a hot flavor trend – showing up in everything from ice cream and gelato to chips and snack bars. Mixologists are shaking up c (read full article)
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