I’ve always been a bit wary of a cookie that looks too perfect. You know, the ones with the razor-sharp edges, or crafted in circles so symmetrical they induce geometry class yawns. The worst offender this time of year: Those holiday cookies all dressed up for magazine covers with the ornamental icing piped so meticulously, it surely took all the fun out of making them. The flavor of that sticky-sweet icing laced with Red Dye #5? No comment.
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What happens when a longstanding (and influential) California winemaker like Joel Peterson reflects on (his) wine life history? A conversation that bounces — quite logically, actually — from atomic bombs and a prized Chateau D’Yquem scored for $3.40 (granted, it was 1952) to Elizabeth David and Alice Waters. And sure, Thanksgiving wines make a brief appearance, too.
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18 Mar 2011, Posted by admin in MEET, 0 Comments
For Cristiano Creminelli, preserving family recipes means more than just passing down those casalingos. The artisan Northern Italian salumi maker arrived stateside intent to teach us how to enjoy proper traditional — Italian, of course — salumi. But that doesn’t preclude Creminelli from coming up with his own salumi takes. He’s Italian American now, after all. Turn the page for more on this artisan salumi maker in this week’s LA Weekly….
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