RECIPE: Bouchons Au Chocolat

Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, made in timbale molds, also called baba molds. They are rich and brownie-like, and the inspiration for Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe). These chocolate “corks” are an ideal sweet for New Year’s Eve, and you can…
Continue reading “RECIPE: Bouchons Au Chocolat”

TIP OF THE DAY: Black-Eyed Peas For The New Year

For prosperity in the new year, it’s a Southern tradition to eat black-eyed peas on New Year’s Day—most popularly in the beans-and-rice dish, Hoppin’ John. Other favorites are black-eyed peas and ham, the peas often combined with collards (photo #3). The custom is actually a lot older than the U.S., and began in the Middle…
Continue reading “TIP OF THE DAY: Black-Eyed Peas For The New Year”