Welcome to Elizabeth David Classics, which includes these three books by Elizabeth David: A Book of Mediterranean Food [M] - “Cold Foods & Salads” (Salads only here, please) Summer Cooking [S] - “Hors...

I am wondering if this dish would not benefit by rolling the loaf into cheesecloth, twisting the ends, to compact it and get the excess air out. Maybe into the refridg for a few hours. I would think one would want to bring it...

Try the bubbly with a splash of Grand Marnier, or Alize, or the pineapple/lychee vodka, as a twist on the classic Kir Royale – champagne with cassis (black currant) liqueur. I’d bet that the pineapple/lychee version...

i assume any classic bar can do this but i havent had one since i tried my girlfriend’s at some pub in king’s cross. usually it’s a girl’s drink by the way. try spotted pig, perhaps walkers or tavern on...

am trying to get over long standing aversions (not all, since some have real purpose, such as I will never eat pig’s feet or cow’s tongue. What is the best way to approach this???

The book Culinaria Spain, attributes the use of sweetened condensed milk to the Canary Islands, calling it 'Cafe canario' It doesn’t say anything about the roast or brewing of the coffee, but lists the presentations in the...

I would think picking Mia or Frank you’d get alot of unnecessary baggage with it.

a cup, but it tastes so good. I do have the recipe typed out for this one! =) I am glad that I am not the only one who is looking forward to thanksgiving as much as you! I keep it classic, but the foodie in me always twists things...

Pumpkin variations and creative alternatives for the holiday table.

Maverick Farms is hard to describe. It’s an organic, politically aware nonprofit small farm run by super-foodie hipsters who bring a dot-com sensibility to their work.

http://latimesblogs.latimes.com/dailydish/2009/08/the-masters-get-grilled-at-the-getty-villa-.html here is an article from the l.a. times with a photo of the chefs eating at the getty estate. wouldn’t it be a weird twist if...

is specific to it’s local and its preparation is typically a classic recipe using a specific cut of beef from a specific herd of cattle with the dish being dressed with a specific olive oil, etc. The farther afield one gets...

: beautiful dining room but I found the food, while expertly executed and courteously served, to be simply modern twists on classic bistro fare. The lobster bisque was, well, just a decent lobster bisque. Did enjoy the...

Any twist on a classic New Orleans dessert?

Well it depends on the martini. A lemon peel "twist" is always nice with gin as are caperberries. Now, if we’re talking vodka, then pretty much anything goes; especially if you get into the flavored arena! TT