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Rum sweets grab ahold of spotlight

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Added on: Jul 29, 2007 in Category: Regional Cusine

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Other News in the Regional Cusine category

1. Tyler Brûlé: Flying around Japan gives a taste of travel as it should be   In Japan, it's still possible to persuade a check-in agent to reopen a closed flight and produce a boarding pass. Just about everywhere else, electronic ticket kiosks, heavy-handed security measures and a general lack of human contact in the travel chain make it nearly impossible to break through the systems that have been erected for the benefit of the airline rather than the passenger. Category:   Regional Cusine 2. Opal's luster is clouded by a lack of focus   Opal has the potential to be a jewel, but the kitchen needs to fight the temptation to pile on. Category:   Regional Cusine 3. Tried 'n' True: Enjoy Cheddar Cheese Fondue for New Year’s celebration   With New Year’s upon us now, I thought there would be a lot of parties. Category:   Regional Cusine 4. New family member arrives by C-section   By LOVINA EICHER Category:   Regional Cusine 5. Vintage Market   Category:   Regional Cusine

Other News

Grandma's Sugar: Molasses Recipes Molasses used to be the primary sweetener used in days of yore until refined white sugar pushed it to the back of the shelf. It has a distinctive flavor that... Category:   Cooks Discussion Restaurant inspections: July 16, 2007 Category:   Regional Cusine Water: Tap is the new Bottled Just as in the world of high fashion, trends come and go in the world of food and drink. It was once seen as the height of food fashion to buy "designer water". It was what the rich and famous did and, therefore the logic goes, what the rest of us should aspire to do. Now, however, tap water is enjoying a renaissance in popularity. Some of the most chic restaurants in the US - such as Chez Panisse in the Bay Area and Del Posto in New York - now serve only their own filtered still and sparkling tap water. This gushing new popularity comes amidst admissions on the part of many bottled water makers like Pepsi (maker of Aquafina) that their waters do not originate from some pristine mountain spring, but from a public tap as well. Below you'll find The New York Times' take on the issue which, to us, reads like a drink of cool water on a hot, summer day. Tap water, that is. Category:   From the Garden