With popiah skin, the trick is to control the dough, says Michael Ker, a third-generation popiah maker in Singapore. He has a grapefruit-sized ball of the soft, sticky dough in his left hand, and he's "flipping" it, bouncing it in his palm so that it wobbles and stretches but always
I am a farmers market fiend. The ability to "eat local" is glorious for a gastronome, and late summer abounds with gifts of heirloom tomatoes, juicy melons and colorful squashes. Farmers markets boast the most succulent produce, hands down, and I discover some newfangled specimen each season. Giving your food dollars
At long last, cherry tomatoes are here, pay dirt for every ghastly love apple we've had to eat out of season. Whether Italian heirlooms or American hybrids, Ciliegini or Principe Borghese, Sun Golds or Black Pearls, Sugar Snacks or Honeydrops, these babies are tomato candy. What the best of them
You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick slice of watermelon and let the sweet juices cool you down. Even better, you could fill a tall glass with a watermelon cocktail made with watermelon
Many ancient sweeteners are long forgotten, overtaken by the simple, clean taste of granulated sugar. Take for instance, date syrup. Also called date molasses, melasse de datte, rub, dibs or silvan, date syrup has a long, storied history for many millennia in the Levant, Ancient Persia and throughout the Middle East. I make
Cooks have long been travelers, moving from royal court to papal conclave, and Austrian-born Max Beyer is a great example of this restless spirit. Although still in his 20s, he has been executive chef of the Viking River Cruises ship Heimdal for two years now: a seven-day-a week, 12-hour-a-day job.
I was crowned queen of my family's kitchen before I was 13. I loved to cook and bake, and I always left a mess in the kitchen. Lila, my red-haired, 17-year-old daughter -- an endless well of wit and sarcasm -- bakes every day. She particularly loves to leave the
At one time, if I wanted a handful of airy, pearl-sugar-encrusted chouquettes, I’d have to either scrimp and save for a trip to France or break down and make these sweets myself. For centuries these petite, round pastries have been a mainstay of French bakeries and patisseries. Like clockwork, each day