This is a perfect layer cake for both a novice as well as seasoned baking veteran. The satiny texture is sublime and the cake turns out rich and wonderful.
Educated Palate: Lael & Giuliano Hazan’s Blog
How can you sit down to dinner and express no interest in the dishes set before you, in their taste, their preparation, in how they compare with what you may have had a day or a year before?
We are looking forward to making Giuliano’s new CLASSIC PASTA COOKBOOK a community project and hope you will join in venturing into a new world that combines authentic Italian cooking with cutting edge, user friendly technology.
The ever-modest Mr. Oneto calls it: The Apple Tart that nobody can resist eating at least 2 slices. He then goes on to tell the story of his grandmother Elena who gave him the recipe but also always managed to eat at least three or more slices of this extraordinary tart.
It is impossible to quantify exactly how many kinds of cheese there are in the world. Once discovered, the humankind went wild for cheese. Easily transportable, it became valued for its taste, shelf life, and protein content. The elite vied to import their favorite flavors, and each variety developed a legend.
This new app of Giuliano gives the lucid kind of instructions that made that first book famous, and does it, thanks to the technology, so much more dramatically. It’s like having him cook alongside you.
The secret of Fettuccine with Zucchini and Saffron is to cut the zucchini into sticks thin enough and cook them long enough to release their rich sweet flavor. In the app, Giuliano shows in his video how and why this works so well.
It was tremendously moving to see my son cooking on national television a dish of my mother’s that has been part of my food memories forever.
It’s already good, just be careful not overcook it.
This ricotta cheesecake is airy and smooth and doesn’t make one feel heavy. At the party, it was the first dessert to go –next time I’ll have to make more.