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Archive for the ‘Recipes’ Category

Tiramisu

Tiramisu made with Donna Elvira Savoiardi

If you haven’t seen the piles of panettone around the shop, you may not know that we recently received a large shipment of holiday treats from Italy. Along with all the breads, cakes, and other sweets came traditional savoiardi. These crisp Italian ladyfingers from Dolceria Donna Elvira in Modica, Sicily are the perfect building block for tiramisu! After a quick jaunt around the shop I had all the ingredients needed for one of my favorite Italian desserts; except, of course the rum.

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Asti Spumante and Panettone

Asti Spumante and Panettone – A perfect pair!

Why does food and wine matching seem so difficult, so fraught with opportunity to miss the mark? It’s simple really: we insist on reinventing the wheel, overlooking time-tested pairings that are always spot-on in favor of hit-or-miss improvisations.

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2014 Holiday Gift Guide!

Every year we look forward to the holidays and the excuse to share our favorite foods and kitchen accessories with friends and family. If you’re shopping for a food lover, tyrophile (cheese lover), budding chef, or seasoned culinarian this year, check out our list of top gift ideas that will please any palate! And if you’re giving in the greater Boston area, check out our “Locals Only” gift guide for special treats at our Cambridge shop!

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Olof Viktors products

Products from Swedish bakery Olof Viktors: knäckebröd, pepparkakor and jam

For most people, the word “smörgåsbord” might evoke images of Vikings, or maybe the antics of The Muppets’ Swedish Chef, but for me it immediately brings up memories of my childhood, and an annual, extra-special weekend with my grandparents in the lead up to Christmas.

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Get ready for Thanksgiving turkey!

Get ready for Thanksgiving turkey!

As a young girl my family would travel every year to share Thanksgiving dinner with family. I remember singing “Over the river and through the woods…” ad nauseam at least one of those trips. I grew more and more excited as the car crossed the Connecticut River, then through the mountain forests; the Appalachian Mountains. I knew with each landmark I was that much closer to seeing my cousins and the feast they would have prepared. Images of the giant bird, dripping with juicy gravy, made me anxious to arrive.

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Roman Wood-Fired Oven

The Stamp Family Roman-style wood-fired oven

In my everlasting quest to make the perfect pizza, it’s always been about the dough.  I’ve made hundreds of pies, each time striving for the balance of good structure, depth of flavor, and workability.  The outcomes have ranged from revelatory to disastrous, but I’m assured—save a few singed eyebrows and flour-coated jeans—that no one has been harmed by the experimentation.  From cracker-thin, high-gluten crusts with a gratifying crunch to pillowy, pliable pies that rise and fall with the heat, the permutations of just a few simple ingredients are seemingly endless.

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Fennel and Potato Salad

Fennel and Potato Salad

August is here, and with it comes the peak of our produce season. With more and more amazing local fruits, vegetables and herbs to complement our bi-weekly deliveries direct from California, the options are pretty much endless.

This delicious and light potato salad uses the brininess of preserved lemon and balances it with the brightness of fennel and fresh herbs. Potatoes are generally associated with winter and colder months but they are actually dug from the ground now. The summer brings us new potatoes with thin skin and a more pronounced potato flavor. Fennel balances this dish with a light crunch.

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