Your Favorite Barbecue Food

 It is the beginning of the grilling season  and everyone is rushing to out their favorites over  hot coals or in a cool salad. Here's the question  - what is your favorite barbecue or picnic food?

The New York Times reported today that Americans love shrimp. while it's my favorite food t eat at Moby's down in the Atlantic Highlands. I don't really cotton to it on my grill. I;m more of a hot dog kind of girl .It has to be a good beef one on a potato bun - nothing added.As far as salads - I like three bean or my brother's invention potato salad with a chopped apple added for crunch and sweetness. The dogs and the salad are the perfect barbecue fare - although I usually eat mine inside. 

What is your faves? Are you a grilled burger kind of eater.Do you like to have a fixings bar as part of your outdoor set up.Do you like your dogs vegan with a vegan chili sauce. Do wings and turkey legs sign to you or do you prefer good old fashioned steaks grilled to pink perfection or a rack of chewy , tangy barbecued ribs. Many people love corn on the cob.Is that your side go to> Do you have it drizzled with melted butter or plant based butter or slathered in cotijillo and spices for Mexican street corn.what about Italian grilled veggies like egg plant and tomatoes? Or are you a sweets lover ? Is your perfect barbecue food pineapple rings brushed in melted butter and brown sugar and grilled to golden perfection? Or do you go with the more traditional s'mores? And do you like the adult ones of chocolate graham crackers and ninety percent dark chocolate? Or the kids one made with Hershey bars and traditional graham crackers?

Let us know here. What you;'re favorite outdoor fare? Rib's or s'mores ?Bean salad or chicken wings. Let's here what America and the world  has to say (and include recipes!!!)

Easy Summer Fare

 Summer and easy cooking are right around the corner. This means tasty eating that only has a few steps to make.It's quick fixings with a delicious outcomes.

Regular contributor Margeaux Laskey wrote about this in yesterday's New York Times Wednesday Food section. There are different recipes to make and bake.Another grilled dish is tajin grilled chicken redolent with adobo sauce and Chiles and sweetened with agave syrup and honey . Another griller favorite is the harissa shrimp. It's fiery with the addition of that great spice mix harissa blended with honey.They're alternated on skewers with grape tomatoes for more sweetness. but you could add green pepper or onion chunks too. Another easy dish that takes advantage of the bounty of the season is a spicy corn and shishito salad.It has a Mexican feel to it thanks tot he addition of cotijillo cheese and jalapeno peppers.A sweeter cousin of a jalapeno the shishito variety gives it some sweetness as does a cup of fresh corn. What would any summer be without a sheet pan dinner and a dip?  Again Ms Laskey gives an easy sheet pan baked feta with broccolini and lemon.Red onion and grape tomatoes are added for color while cumin and red pepper flakes give it spice and a fiery zing.It is roasted in a 400 degree Farehneit oven but this can be made occasionally during the summer. A cooler alternative is a white bean hummus with tahini and coriander.It's just s quick whirl in the food processor with olive oil and lemon juice.It's perfect as a quick Sunday lunch on French bread or with pita chips at an outdoor barbecue.

Summer is fun and there are fun foods too. Try Ms. Laskey's crispy cheddar chicken tacos, The cheese tacos are similar to the Italian frica but without the potatoes. Cheddar, Montery Jack or queso Chihuahua is baked on a parchment sheet in a 375 degree Farenheit oven.The chicken that's put on top can be the rotisserie one from your local grocery. That's mixed with adobo sauce,pepper,s orange juice and spices. Another tasty ddish is the pizza salad - a must try for any family.Its frying up pepperoni strips then roasting  panko breadcrumbs in the fat. Add these to a salad of romaine lettuce, pepperocini flakes, black olives and red onion.The  dressing is  grated tomatoes mixed with more pepperocini and olive oil. The whole salad is topped off with shredded mozzarella. WHat ends a fun summer meal.Caramel cookies can be too sweet. why not try adding complete fire with gochujang, the Korean red chili paste.These fiery gems would make an interesting base for vanilla ice cream sandwiches. Of course there is a summer cobbler, this from Chez Panisse. It's perfect for the upcoming blueberry season because it does require four and half cup of the berries.The dough is a buttery pastry one that's baked on top of the fruit.

Easy recipes mean easy eating. Try these ones for a summer of simple cooking without all the stress and mess. They're perfect for the warm days ahead.

Staff Dining

 Every restaurant is more or less like a big family. There are times when there's fighting and tenseness and times when there's sitting down to eat like a proper clan. Nowadays many eateries are making sure that their employees eat together as opposed to feud,

Regular contributor Julia Moskin wrote about this perk in today's New York Times Food section,Many restaurants are featuring this however it;s not new. The great and legendary French chef Auguste Escoffier implemented this in  restaurant kitchens during the NIneteenth Century. There eateries served the three meals, from breakfast to dinner..Cooks ate while they sweated above their stove top. The communard, an employee who ranked only slightly below  the "kitchen boy" was tasked with keeping them with food and drink over the long hours. The low status of the meal was in place until only very recently. Long before food waste became a public and  chef's concern, cooks were preoccupied with how to use up every scrap of an ingredients. Scraps and trimmings were used in making some kind of dinner for waitstaff and sous chefs.it was usually bulked out wit some kind of pasta or rice.However this was not the case in fast food joints and casual restaurants. Employees usually had to pay  - at a discount for their food.

It all changed with the farm to table movement.in 1999 even The French Laundry Cookbook by Thomas Keller included recipes for "staff lasagna" and salad dressing. In 2000 David Wattuck co founder and chef of Chanterelle in TriBeCa dedicated a cookbook to the subject "Staff meals from Chanterelle." Dinners can also be a testing ground for chefs trying out new recipes. Sometimes it provides restaurants with signature dishes.,At LA's Budonowskl , chef Dan rabiwongse created charred sweet potato  with miso butter and chives for his staff along with fried chicken wings tossed in a SOuth Asian style sauce similar to Disney's Bengal Barbecue Stand.Some chefs even encourage their employees to bring in their cooking styles to the staff meals.Lala Bazahm, chef at Austen Texas's El Ravale wants to try  her staff's family recipes and to see how they're cooked Her'staff's international background from Vietnam to Senegal to Thailand influenced many dishes on her menu.

Restaurants are not just for outsiders eating in.They're also for staff to get to know each other and their recipes. It'sa great way to experience restaurant life.

Lighten Up For Summer

 Memorial Day means one thing - it's time to eat light to fit into last year's shorts and bathing suits.After a winter and part of Spring eating heavy it's important to eat light especially in hot weather. it could be changing up your diet or even some recipes.

As much as we all like to snack, it's time to really look over what we've been snacking on. Most of us go for potato chips, After all they're fun to eat and that mix of oil ,salt and potato is too much to resist. Yet it's time to look into lighter fare. You may then want to reach for those tortilla chips and fresh salsa.Don't !!!! These have ten times the transfat as potato chips. A better choice is a place of already cut veggies. even grocery stores such as Acme and Stop &Shop have trays of broccoli, carrots, cauliflower and grape tomatoes. Some throw in celery too. These are the best nibble to eat if you're craving a crunchy snack. You can ignore the dip that comes with it and make your own light olive oil and red wine vinegar vinaigrette. A classic and always tasty low calorie snack is popcorn. Buy yourself a Colonel Popper.This is a silicon microwave popper that lets you make a big bowl of corn in in only a minute or two. Add olive oil, rosemary and sea salt for more flavor. what to drink with it? Diet soda works but a better choice is flavored seltzer .It's just as refreshing and full of bubbles as any cola.

Meals can also be lightened up too. You can still have pasta and pizza but don't add high calorie ingredients. Spaghetti sauce doesn't;t have to have sugar added. Use a tiny drizzle of honey to sweeten.Also try to use fresh veggies like grape or cherry tomatoes for a tasty burst tomato sauce or add some cauliflower and chopped bell peppers for a delicious spin on primavera sauce.even the rich Alfredo sauce can be turned into a light dish. It's just subbing in Greek yogurt for the heavy cream and using skim milk and broth as well to emulate the cream's consistency. What about a low calorie pizza? Yes it can be made!use baking soda flour and salt mixed with Greek yogurt for a thin crust.. As for the cheese sub in the vegan version .Vegan mozzarella has less fat and protein. Another must is having all vegan toppings. Think broccoli, and spinach fro a nice green spin or sliced baby Bella's and vegan pepperoni for something a bit heartier. As  for the sauce use a homemade one made with crush tomatoes, olive oil garlic and crushed basil. Again keep the sugar out of it As for fried foods, its time to use the air fryer, Try to eat air fried Impossible Burgers with air fried caulilfower instead of fries.

It's shorts and bathing suit season! It's time to fit into them!You can do this by eating right and healthy.

Memorial Day All Year Round

 We honor our veterans today but we should be honoring them all year round. Make sure that the older veterans are cared for and having a good meal. Shop for them if they can't do their food shopping. Invite them over for a barbecue or holiday dinner. Let them tell their stories to this new generation.

As for the younger vets - again a dinner out or a party to celebrate their service is always appreciated. Offer to babysit the kids when they want a romantic dinner out. Present them with a gift certificate from their favorite restaurant.

Always remember to honor these brave men women not just in May but every month. They fought for us and this country . It's our turn now to thank them.

Your Barbecue Checklist

 It's Memorial Day and that means one thing = do you have enough for a good old fashioned barbecue.Ther'es nothing worse than being in the middle of a cookout and running out of stuff.Make sure you're ready for the big day ahead.

Luckily grocery stores are open tomorrow and MOnday so there's no panic if you have forgotten something. The most important, besides the food , are the paper plates and utensils. Do you have enough to accommodate your guests and family? What about plastic glasses for soda and lemonade? The next item you should have plenty of is aluminum foil. This is essential for tenting chicken ribs and even turkey legs  along with placing ears of corn in them.As for the food itself - do you have enough variety for meat eating and vegan friends? Figure it this way . Everyone usually eats about two burgers each.If you're cooking for ten then have around twenty. The same goes for hot dogs. After the second people are usually stuffed or want a change Wings are a little different. The average person can go through five ro six in one sitting. A group of fifteen could easily munch their way through sixty piece of chicken. Turkey legs are just easier. Most people are usually stuffed after one leg.

As for condiments - are there enough to satisfy a crowd. Remember some people prefer Dijon mustard over honey or any kind Have favorite brands if the guests request them. The same goes for ketchup too. (although mostly everyone is happy with Heintz) You may want to have some barbecue sauce too along with relish for those who like some variation. Also make sure there are plenty of sliced onions and tomatoes for those building their burgers (sliced tomatoes are also a good nibble while waiting for the food to cook up).Is there enough mayo? What about vegan mayo for the vegetarians? As far as the sides will there be enough three bean salad to feed a group?What about the potato salad? These are usually the sides that go first. Have backup ingredients in case you have to add to the bowls.Dessert is usually simple s'more's A bag of marshmallows is perfect for a crowd yet you may have to get extra chocolate bars along with graham crackers to satisfy people.

Be ready for the grilling days ahead. Make sure your barbecue is red hot and ready. Have everything on hand and waiting to go

Fire For The Barbecue

 Barbecue food can be somewhat routine. It's the same old burgers and dogs or ribs and chicken. The salad are blah as are those ears of corn. What do do ? Add some spice and fire to your grilling.

Fiery marinades are nothing new. They've been in Asian cooking foe centuries, livening uup all sorts of meats and veggies.One such ingredient chili crisp is becoming flavor of the summer with many home chefs adding it to their menus.It's actually an easy make and can be used in not just grilled food but to liven up omelets and even spaghetti and pizza sauces.It starts with frying shallots and garlic in peanut oil. Since it;s the crisp part that makes it so special, you can also add some peanuts or sliced ginger. Add to tat sugar soy sauce and the appropriate heat.Gochugaru, or Korean chili flakes is highly recommended but if you can;t find it a mix of cayenne and paprika will do the trick..Also add a cinnamon stick and star anise which brings some sweetness as does the sugar to the chili crisp. The peppery mix is added to the shallots and garlic after they've been removed from the oil.This allows them to  crisp up and give the mix that nice crunchiness. They're added back into the oil while the cinnamon stick and star anise pods are taken out. The entire oil is them left to refrigerate , usually overnight. Use a few tablespoons of this on burgers or even slather ribs in it before grilling.

Of course sriracha also works well in spicing things up. Add a few drops of it to ketchup to liven up sliders and any sausages. Sriracha mustard is another great condiment that can be drizzled on dogs or added to any potato salad. It's an easy make by combining a cup of yellow mustard with a quarter cup of the hot sauce, two tablespoons honey and a teaspoon of lime juice. Mix and serve how you like. Simple salads such as macaroni can easily get a lift from diced pepperoni. Spiced ham can also be added to this to make it more substantial. A teaspoon of pepperoncini flakes can also bring up the heat and make any salad  - even three bean much more interesting.Even grilled seafood can get a lift from some tasty fire. Whip up some bang bang shrimp sauce that's a signature Bonefish Grill dish.It's combining  half a cup of mayonnaise with two tablespoons Thai chili sauce (this can be found in your grocery's international aisle) with one tablespoon Sriracha sauce . A teaspoon of rice vinegar is added to thin it out. This is also good on grilled crab legs too.

Liven up your Memorial Day barbecue by adding some heat.  There's nothing like  some zing with the hamburgers or hot dogs, ribs chicken or shrimp. It's makes for a more exciting grill.

Just For Me

 Cooking for yourself can be blissful. There's no plethora of ingredients to chop dice or mince. There's only one person to satisfy - and best of all you can make whatever you like whenever you like.

Regular contributor Genvieve Ko wrote about this joy of cooking for self in yesterday's New York Times Food section.There's something soothing about being caught in the moment of making the perfect egg or sandwich. It's you alone in the  kitchen. Chef Ko offers tips to make cooking for one easy but delicious. First of all figure out what you like which should be easy.If you examine what you truly want , then it's less tempting to order in. The second question should be: whatever you make should be worth the time, energy and dollars.Even if you;re craving fries or something high end and fancy , then eat out. The recipes that make the most sense are the streamlined ones even if they're steak or scallops.For simple daily sustenance ask yourself if it;s worth having oatmeal for breakfast seven days a week or simple quesadillas once a week??C an you make stuffed mushrooms maybe twice every week without getting sick of them?It's also important to stock up when you can. Build a shopping list of your basics and choose the right quantity. Remember that even food on the verge of going bad can still be used  such as stir frying wilted lettuce.

Chef Ko offers three easy recipes that can easily be made and  two can be eaten the next night if you're not that hungry. One is curry roasted half chicken and peppers This is a sheet pan dinner in which half a chicken is rubbed with a homemade curry oil. Chopped peppers and onion are also tossed in it . Everything is spread over a parchment lined pan and roasted for about thirty-five minutes in a 400 degree Farenheit oven. You could squeeze lemon juice over it.Another is perfect for a Sunday brunch for one. It's basically using a biscuit cutter to make a hole in t the middle of a slice of challah or brioche and then plopping the egg into it.  Put the slice of cheddar n the other slice of whole  bread , Fry both in butter and then use them to sandwich bacon ro Taylor ham.There's also a tzatziki tuna salad perfect for a light lunch or dinner. THis is an easy make. Tzatziki can be made using Greek yogurt along with fresh dill, lemon juice and a minced garlic clove. Then it;s adding tuna in oil with yellow mustard and mix well. Serve on any kind of lettuce.

It's easy to cook for one.know what you like and cook with it.Every meal will be satisfying and delicious.

The Rise Of Omakase Sushi

 Sushi is not just sushi anymore.In most cases it's now omikase  in which  diners thoroughly trusts the chef to decide what they should eat.It's becoming popular with wealthy young men.Are omikase sushi houses becoming the next steak house? Possibly

Regular contributor Brett Anderson wrote about this in today';s New York Times Food section. Omikase sushi is the culinary trend that'[s growing stronger and not limited to just the East and West Coasts anymore.Omikase means "I leave it up to you" and it's at the chef's discretion what to serve. It's usually expensive and fresh ingredients, sometimes frown in straight from Japan.it's also making an impact on men, from their twenties to their forties as well. It's even garnered the nickname "bromokase" because it's such a male bonding experience. These sushi houses are now as popular as steakhouses. They are popping up all across the country. A short five years ago omikase sushi restaurants were only located in New York . Now Austen Texas is home to the popular SUshi Bar ATK, frequented by  popular podcaster Joe Rogen. Austen has become the American capital of omikase., also having it become part of mainstream American dining.

Omikases have been glammed up. Some have cocktail lounges, hip-hop soundtracks and colorful sauces. Some sushi chefs have even infused their personalities into  their restaurants. Chef Saine Wong of Toshokan is even known to pull out his guitar and to lead singalongs after nigiri, a mound of rice topped with different ingredients. His include potato  pave, a kind of scalloped potato and braised short ribs.These new school omikases are similar to previous sushi restaurants. They are extremely high priced and have limited seating. This is turning them into steakhouses which have always been known for their exclusivity and top notch ingredients.There is some criticism regarding this.Ryan Sutton, ANew York City restaurant critic  disapproved of this in his podcast " Free Food Podcast". A dinner for two in New York can easily top one thousand as he implies that omikase restaurants are aimed squarely at the financial industry and the super wealthy. They don't contribute to the food culture in any meaningful sense. Yet they are still popular .

Will omikase restaurants replace regular sushi bars? Possibly. They appeal to a certain type of wealthy young male.They can succeed with that following.

Fruity Desserts

 It's definitely time to put away all those cold weather ingredients.leave the cinnamon for the fall. It's too hot to fool with chocolate . Your best bet is fruit. There's nothing like a sweet treat loaded with the bounty of the season.

Strawberries are always a good addition to any cake, cupcake, muffin and even bread. Just keep in the mind that the berries should be pulverized then cooked down over a low flame.let this cool and you can fold into the batter. You can do the same for strawberry frosting too.(Keep in mind this is also wonderful on chocolate cake and cupcakes too. Another lovely and colorful treat is strawberry bread.This is perfect to make for Sunday teas or showers. It can be topped off with a vanilla glaze icing if you like , if not it's good on it's own,It's a quick bread so there'[s no yeast involved, just baking soda and baking powder for rise.Many home bakers low baking a strawberry and rhubarb pie. This is combining another harvest of the season, rhubarb with the berries for a sweet and tangy flavor. You can add just a teaspoon of orange juice to punctuate the other two's flavors. It's just stirring the cut rhubarb and berries with brown sugar, orange juice , cornstarch (for thickening, vanilla and salt. BAke in a traditional rolled out pie crust.

Of course the other star of the season is the blueberry. We're almost upon it here in New Jersey where it will last for three months until August. Again they're as versatile as the strawberry. Most home chefs love creating a Sunday morning stack of blueberry pancakes to start the day. Yet it can also work in another breakfast staple -  strata. Think a bread pudding scattered with the berries and then topped off with a home cooked  blueberry sauce. Use cubed French bread for this, layer it over blueberries and cream cheese. Then let it soak in an egg , milk and maple syrup overnight. While the strata is baking make the syrup. THis involves cooking down the berries with a mix of cornstarch, sugar and water.  Butter is added to this for richness and then poured on individual slices of the strata. (you could also save the syrup to pour over vanilla ice cream too).Peach season is also coming up. There are so many wonderful recipes to try with this ripe, plump fruit.They wonderful in such old fashioned desserts as buckles and crisps.A buckle is an easy egg free batter that just consists of milk ,f lower baking soda and salt.It;s wicked together and then spread in a pan .Layers of thinly sliced peaches are placed on top of it.A buckle is good with a blob of vanilla ice cream or freshly made whipped cream.

Fruit is the star of the season. Try any Berry or peach in a sweet dessert.It;'s tasting the bounty of Spring

Two Veggies Plus Rice Equal Dinner

 There's always a quandary when it comes to creating a tasty dinner.What do you make that satisfying and good for you.Do the math.it it takes is two veggies and some rice. You could also add a protein too.

Today was one of those days for me. I had no idea what to make and got inspired on a Lidl haul. Lidl has the best baby bella mushrooms.  I added their  brand olive with a whopping two tablespoons of Country Crock

Flavor ing was just a simple sprinkle of garlic powder.

Lidl also has excellent Roma tomatoes and I added three sliced one to this. 

Mushrooms and tomatoes cook up quickly. It took about fifteen to twenty minutes for everything to cook up nicely.

  The rice I used was Lidl't precooked packages which only take about ninety seconds in the microwave.

Together all three made a tasty and quick meal. Both the mushrooms and tomatoes have flavor but also the first offers protein which the second offers lycophrehe. I liked this and can even see it over pasta.

All it takes is two veggies and rice  to make a tasty and quick meal. This is perfect for dinner or even a hot lunch. Try it for something fast and different.

Piedmonte's Stufffed Agniolotti

 Piedmonte has many delicious foods. There's polenta with a good tomato cacciatore, pescoi polenta stuffed into Savoy cabbage and of course that anchovy rich treat bagna calda. Yet there's also agniolotti , ravioli.Yes it's made through Italy but stuffed pasta reigns here along with the rest of Northern Italy.

  Former editor of Bon Appetit magazine Dawn Davis The new York Times Travel Sunday magazine wrote about it in tomorrow's paper. Agniolotti de Plin or stuffed ravioli. According to Ms Davis friend Karina Moyer-Nocchi . a professor at the University of Sienna theorizes that ravioli and other variations came about during the Middle Ages as an off shoot of torta  ,a meat pie stuffed with veggies and different meats. They liked to miniaturize food among other things and want a smaller- bite sized version of pie.ravioli itself comes from riavolgere or to wrap, it was first written about by a Thirteenth Century friar Salabiene de Adam wrote about them A lot of Piedmontese like to stuff their agniolotti with rabbit - a common meat there along with pork or chicken. Another staple of Piedmontese cooking, Savoy cabbage, a fragrant, chewy cabbage is shredded and added to the filling. Spinach is sometimes added as well.The name itself has many origin stories. Some believe that it was named for a chef called ANtonio while others believe that it comes from lamb -agnello.Other believe it;s named after the instrument ugliot in dialect to cut the dough.

Like so many upper class dishes agniolotti de plini made its' way  into the homes of the ordinary ,Some restaurants like Guido's in Costiglie d'Asti there's an almost religious reverence and way of serving the stuffed pasta.It's served two ways,  thanks to Chef Ugo Alciati, Guido' thirty-seven year old chef.one in a shallow bowl with a rich veal sauce topped with grated Parmesan.The other way is that they're made bite sized with a nutmeg filling, heaped on a large linen napkin - a local custom) which is a nod to the Eucharist and the Last Supper.Many Piedmontese connected to the dish during the economic boom of the 1960's as a way t  remember their distant past.Is it easy to make in today's kitchen .It is. It's just making the dough , rolling it out and cutting it into squares.It's then pinching the dough  hence the name plini. It's hard to get rabbit here but you could easily use lamb which was used or chicken , along with a combination of spinach and Savoy cabbage. A simple brown butter sauce works with this,

There will always be good food in Piedmonte. Agniolotti is one of these tasty ones, enjoyed the world over. These ravioli are stuffed with goodness and flavor.

A Yummy Boost

 if you feel tired mid day or after lunch maybe you need a yummy boost. It could be anything from a handful of walnuts to a refreshing glass of ice green tea. This is what's needed from keeping you crashing at your desk, whether at a home office or a a more traditional one.

Anything can cause fatigue. It could be an underlying illness like diabetes or sleep apnea. Mostly it's our addiction to our devices. We stay up late answering e mails, watching the latest Tiktok videos or scrolling through social media. The morning is fine. we get up, have that breakfast and bounce about. Yet after lunch we may feel the need for a good long nap. This is perfect on a weekend with nothing to do but it can be a pain when you have papers to look over or kids to pick up from school.One of the top boosters are nuts. These can easily be bought in a package or a jar and kept in a handy drawer. A handful of almonds can help as can any other nuts. You can try the flavored ones for a different taste however the ones lightly salted with sea salt work just as well.Even peanut butter can be used for an energy booster. Make a plate of cracker sandwiches with them for a tasty snack. vary this with spreadable cheeses because dairy is  definitely fatigue fighter as well.  Having Brie or Gouda is a lovely way to enjoy a break. Another dairy rich snack to try is cottage cheese. Cut up either fruit or vegetables for a tasty cup.

Veggies also provide a lift as well as giving.extra nutrition.Try cut up carrots , broccoli and green peppers dipped in a fun oil and red wine vinaigrette. Add seasonings such as oregano and thyme to spice it up. You could even create a small salad with the addition of grape or cherry tomatoes. Any fruit is excellent for keeping away mid day tiredness. A fruit snack is also a great way to satisfy a sweet tooth(stay away from  any processed baked goods when you;re feeling sluggish - these will only add to the problem). A handful of cherries or grapes is always great for a quick bite. You could also make a fruit salad with them along with chunks of melon and apples . Drizzle a mix of honey and Greek yogurt over them to make them a bit more interesting.Add some grated dark chocolate or chocolate chips -another fatigue fighter. You could also have a bar of very dark chocolate to munch on as well.This and a hot cup of tea is a treat as well, perfect for keeping you bright eyed and awake.

Don;t worry if you're droopy and drowsy in the afternoon.There are yummy boosters that can revive you. Try them to make the most of your day.

Hot Honey Sweetness With A Kick

 Sweet and hot have always gone hand and hand in many cuisines. Now honey and chili peppers have joined forces to create a sensation many want and crave. Will l I beat out Sriracha or wasabi? Very likely,.

Regular contributor Julia Moskin wrote about this sensation in yesterday's new York Times Food section, The combination first came into being around 2009 (although he first discovered it on a hiking trip. A lone pizzeria offered macerated Chiles marinating in honey The condiment started out something to drizzle upon pizza, Now it's everywhere .Utz Potato Chips has their version of it. Tiktok has videos of people with chicken tenders. and hot honey It's even on pepperoni pizza.Even honey purveyors are adding the pepper to their blends , keeping up with the trend.The famed recipe Momfuku has even offered a hot honey version of its' chili crisp. It can be used in everything from homemade ice cream  to a chicken marinade. You could even try it o ribs if you wanted.

Can it be made at home? Of course! Ms. MOskin gives a releetively simple recipe that any home chef can make.It's taking a half cup of clover honey mixed with five to ten fresh bird's eye chiles. Cut little slits in the chili to release the oil that makes them hot.Bring the chiles and two tablespoons of white wine or diistilled white vinegar.. Boil until the vinegar reduces by half. Stir in the honey and then reduce the heat to low. Put  in a jar then let it cool to room temperature.Pluck out the chiles and discard. It will keep in the fridge for two to three weeks.Experiment with different chiles if you want.

Hot honey is more than a fad.It's becoming a hot item. Try it for some sweet heat.

Super Sized legacy

 it's been twenty years since the eye opening documentary "Super size Me." Have things changed? Are we still addicted or are we wary? The answer is surprising.

New contributor and regular New York Times Brian Gallagher wrote this interesting piece in today's New York Times Wednesday Food section. Twenty years ago document maker Morgan Spurlock subjected himself to eating McDonald's for a month  for this eye opening film. He put his health in danger as he chowed down on the worst that the chain had  to offer. After it showed the film sparked controversy and MCDonald's , soon found itself being loathed by the public. It was one of the factors in  a rising sea of childhood obesity and early onset diabetes.In fact the film was inspired by New York City parent suing the conglomerate for their childrens' health problems. However McDonald's catered and still caters to kids who love its burgers and nuggets.  As Frances Flemining-Milici, the director of marketing initiatives at UConn Rudd Center For  Food put it."If it's marketed towards children, then it's probably bad for you. "Recently New Jersey senator Cory Booker along with fellow senators  Bernie Sanders and Peter Welch introduced the Childhood Reduction Diabetes Act which stops fast food joints form advertising to minors and require stronger health and nutrition warning labels.

Despite this parents will still buy McDonald's for their kids. Many even add extras like soda instead of the milk that usually comes with a Happy Meal. The company is still a top seller around the world.Its' stock price nit a high January of this year and nearly went up a whopping one thousand percent since "Super Size Me" hit screens two decades ago. Milleninals are the biggest consumers.They were little when the movie came out and most of their life and important events were celebrated at McDonald's. It also helps that celebrities are pushing the food on various platforms.Sales of Quarter Pounder soared after rapper Travis Scott was advertised, eating it. This is also true for other fast food joints such as Popeyes' who has Megan Thee Stallion as their spokesperson, Justin Bieber for the Canadian doughnut chain Tim Horton's and LIttle Nas X for taco Bell. The last calls him their "Chief IMpact officer." To be honest Mc Donald's food isn;t as calorie rich as Chipotle who blatantly advertises their "healthy menu. A standard chicken burrito is 100 calories while a Big Mac has only 500 calories.

There will always be McDonald's and other fast food joints . Keep it as a fun treat .Maybe that's the best way to deal with it.

Strawberries At Your Fingertips

 One of the joys of having a garden is planting anything you want. Strawberries are a popular and much loved crop.Not only are they a high yield harvest, they are also a versatile one. They can be made into anything , from preserves to salad dressings.

Before you even buy the plants start staking out your garden. Strawberries thrive in bright sunny areas in soil that has a pH factor anywhere from 5.5. to 6.8. You can easily buy a pH indicator at any of your Home Depots' Lowes or Wal-mart.If the pH is too high or too low then mix in nutrients to help balance the dirt.Aged compost also helps in produce lush ruby berries with verdant leaves. THe plant is a perennial so it will die off in winter  but will return in the Spring. Many types of the Berry produce what is known as runners with baby pants at the tips. These runners often root themselves nearby yet remain attached to the mother plant. These types of strawberries produce more fruit if you clip off most of the runners, each plant should have no more than three daughter plants each summer. Because of all this extra growth try to plant the strawberry plants about eighteen inches apart.Let the roots be covered with soil while the stem or crown has adequate light and air.If not this will rot causing a blight.It usually takes three weeks to a month to see any fruit.

Once grown, there is a wealth. of recipes to try. Some home chefs may be brave and try to make jam or preserves.it;'s basically mashing fresh strawberries with sugar , lemon and water and  cooking in a saucepan. You could even add a pat of butter for Canadian style jam. It's then pouring this in sterilized jam jars.It makes for a nice memory when you're spreading it on warmed croissants in the fall and winter. Strawberry pie is another treat to make .It makes for a great dessert after a barbecue. A tart made with the fruit topping a creme filling inside a buttery tart crust is always a sophisticated treat. A different spin is strawberry bread which is a sweet tea bread rich with the fruit. A strawberry glaze covers it. Fresh strawberries can also be used to make delicious homemade ice cream along with a tasty butter cream frosting for chocolate or vanilla cake. Keep in mind that they can also be used in a tangy dressing. This is blending s a puree with olive oil and apple cider vinegar. Honey is added for sweetness. This is a great salad over a spinach and chicken salad. You could also add the fruit along with almonds for a really special lunch.

What a treat to have fresh strawberries. Grow them for a lovely  harvest. You 'll love the taste of these ruby red gems.

A Really Simple Bruschetta

 All you need is some tomatoes  olive oil and garlic  along with a good loaf of Italian or even French bread.to create a good bruschetta. Basil is sometimes thrown in for color and more flavor but other ingredients can be added as well. 

A Wal-Mart Mother's Day haul brought some interesting goodies. I found an everything French bread there, which is more of an Italian style loaf with a topping of sesame  and poppy seeds along with dried onion flakes.

I had originally wanted to turn the peppers and tomatoes I had also bought into a kind of ratatouille but didn't;t have the time yesterday, What to do ?

Chop  up the veggies into small pieces and toss with some good Lidl olive oil , salt and garlic powder.

No it's not a traditional bruschetta. That's made with balsamic vinegar which would kill me. I'm allergic to it and red wine vinegar would have been too tart. I settled on a good dousing of olive oil followed by a healthy pinch of garlic powder and some salt.You could add shredded mozzarella to this if you want or onions to vary it.

The end result is a tasty  and quick lunch or dinner. It can also be served on crisped flatbread for an appetizer or hors d'ouevre. This simple  can also be a refreshing sides to burgers on the grill. 

All you need is some chopped tomatoes, and olive oil for a simple bruschetta. This fits the description perfectly. Try it with fresh veggies and spices for a tasty meal.

Your Mom's Day Checklist

 it is Mother's Day tomorrow - a time when ads and kids test out their culinary skills. Yet is there enough bread for a family brunch of French toast?Or enough chicken for her favorite barbecue? is there even enough Dawn for the dishes?

One thing the dads or older kids - like the tweens and teens is making sure that there are the right ingredients in the kitchen. French toast is just milk soda bread fried in butter. The mixture is a custard made with whole eggs milk, cinnamon and vanilla  extract.This is what gives the bread  that custardy coating and unique flavor. Is there enough butter or plant butter to fry the slices along with saving some to put on top with maple syrup. Also the same goes for the milk. it goes fast in a house full of kids and there should also be enough for French toast. Make sure there is enough maple syrup too. As for pancakes do you have enough flour and baking powder to make fluffy stacks of them? Eggs are another all important ingredient. They;re part of a pancake mix but they can be turned into delicious Eggs Benedict for mom's breakfast in bed. Keep in mind that everyone may also want their own Eggs Benedict too. A dozen eggs will suffice and there should be some left over. Scrambled eggs for a  small group is usually four to five eggs. The same goes for Sunnyside up ones too.

What about Mom's barbecue. have her favorite wings and drumsticks been marinated yet?Id not get to it. Most marinades take overnight to really kick in.Do you have enough olive oil or soy sauce for the base? What about the extras  - such as orange, lime or lemon juice? Are there scallions cut or ginger grated? The next question is what about her favorite sides? Aluminum foil is all important in grilling.Is there enough. Another must check is the grill itself. Has the grates been cleaned and the ash tray emptied? Is it ready for the first barbecue of the season? has the charcoal been bought or the twigs and branches gathered?Do you have the macaroni and mayo for a favorite salad? Is there enough celery for it? Do you want to try a fun variation of one of classic recipes.(although it pays to tell her in advance. Subbing in one ingredient for another may be too much of a surprise).make sure that outdoor eating has outdoor utensils too. Check to see if you have enough forks and knives along with paper plates and plastic bowls. if not you still have time tonight or tomorrow morning to buy them.

A good Mother's Day begins with well planned prep. Make sure you have everything you need. It's Mothers Day tomorrow. Make sure her day is ready without any last minute mistakes.

Sweet Treats For Mom

 With Mother's Day Sunday, it's time to think of tasty treat's she'll enjoy not just for the day but also for the week following. You could try your hand at making macarons to homemade fudge and peanut brittle it could have the fruit or the season or her favorite chocolate. Whatever you decide it'll be a sweet, memorable gift.

Moms adore fancy treats and sweets.If you;re good at bread making try brioche or croissants. The original brioche was puffy little rolls baked in individual tins with papers much in the same manner as cupcakes. Since they are a bread they will require yeast for rise along with six large eggs. These give them that classic golden yellow crumb and burnished bronze colored crust. You'll also need a stick and half of butter(preferably a good European one like Kerry Gold) for that rich flavor. As for flour stick with a regular one . You can make a whole wheat version of you want but the flavor won;t exactly be the same as the French ones. From there it;s just brushing the tops with an egg wash and baking. Croissants also have the yeast for rise along with plenty of butter.It;s basically creating layers by folding and rolling and then shaping into crescents. Macarons are another sweet Gallic treat made by using almond flour.  and both granulated and confectioner's sugar.The filling is usually buttercream but you can also do a jam one if you;d like ,especially if you;re making chocolate ones.

Candy is always a fun gift on Mother's Day.Instead of a box with the usual boring assortment. try making a pan of fudge. This is always a treat and it's so easy to make. It;'s just a blend of chocolate chips, sweetened condensed milk and vanilla extract. You can add walnuts or almonds if you want. For a bit of color throw in a handful of mini M&M's. A marshmallow fudge is another fun candy. Try Martha Stewart's that;s also made with real butter too. The addition of Kosher salt brings out the flavors too. peanut brittle may seem old fashioned but homemade brittle is a true treat indeed.it's a combination of granular sugar mixed with corn syrup cooked into a sticky liquid. After the syrup is cooked for twenty minutes butter is added a long with the baking soda. This is what gives the candy that bubbly airy mouth feel. The peanuts are added last. Many home candy makers prefer unsalted but salted works just as well too. Break into pieces and put in a pretty tin for a lovely Mother's Day gift.

Mother's Day is all about tasty treats. Bake her something. Make her homemade candy. She'll appreciate anything.

A Very Buggy Dinner

 Cicadas will be a problem this year  to many gardeners. Yet they might be a new ingredient in this Spring and summers' harvest dinners. Surprisingly these pests can make for some pretty good eating.

Regular contributor and cookbook author Tejal Rao wrote about these critters in yesterdays' New York Times Food section.It is an edible bug much like grasshoppers, crickets and even -ewww-  termites. Around the world it's considered normal to eat them in a variety of different ways. here in the US not so much. American tend to sensationalize or trivialize it, seeing bugs as a source of cheap protein. They're OK if you're on a camping trips and you've run out of food.Yet some chefs here in the States will be happy thanks to the double season of them in the Midwest and Southeast. There will be a whopping trillion (!!!) of them within the next six weeks. Surprisingly they're a cousin of a lobster and can be prepared in much the same way according to Tad Yankowski, an entomologist at Missouri Botanical Gardens. People who have shellfish allergies are also advised not to eat them. He himself enjoys them in a scampi, claiming anything you can do with shrimp you can also do with cicadas.

Other enthusiasts feel the same way. Joseph Yoon, a bug enthusiast is going to forage big time for an event that features  hasn't happened since 1803, featuring two regional broods. Mr. Yoon is also a chef that offers up all sorts of insect dishes at his business Brooklyn Bugs.He combines cicadas with ramp to create Kim chi. The insects are left whole and intact in their cracking shells.They're then slowly infused with a spicy fermenting juice.After they're served with tofu and warm rice.He also fries them to make tempura, folds them into Spanish tortillas with potato and onion and bakes them with cheese into casseroles with cicada stuffed pasta shells.what do they taste and feel like to those wanting to try them? According to the entomologist Mr. Yankowski they're sort of like a tiny soft shelled crab a crunchy shell with a soft meat interior.The flavor is slightly woody thanks to a steady diet of sap from tree roots. This happens because they spend most of their lives underground. Foragers need to get them while their young and meaty otherwise their exoskeletons will grow, leaving them more with a shell.

Cicadas are not for everyone.If you;re into trying bugs, then go and forage. If not just admire them for their lacy wings and big orange eyes.

The Classic Mother's Day Dish Redone

 There will be  a lot of French toast made this Sunday, The American variation of the famed French pain perdu is a Mothers' Day classic right up there with macaroni necklaces and handmade cards. yet imagine doing it just a tad differently for a truly memorable holiday.

Regular contributor Melissa Clark gives her spin on it in today's New York Times Wednesday Food section.French toast has been around, way before the French used stale bread to create a tasty dish.The Roman Apicius had a recipe for it using wine and honey to an Anglo-Norman cousin which was served with almond milk.There is also a Spanish version called torrejas made with cinnamon and syrup. There are modern variations that include peanut butter and condensed milk, French toast with a streusel topping and even ones with pears, pumpkin spice and pecans.If you want the perfect French toast make sure you use stale or dehydrated bread .Fresh bread is too spongy and it would dilute the egg mixture with moisture.Most recipes call for frying the bread but why go to all that trouble. Baking it works better.it may not give you that crispy buttery crust but  it will become crunchy and caramelized with a sprinkling of sugar.

Her two recipes are baked French toast with different flavors. Those who love the earthy mellowness of brown sugar should try her sheet pan version. What bread should you use. Anything that strikes your fancy.It could be croissants for a light airy bite or challah for rich one. Regular white bread or pain de mie can also be used. The first recipe is soaking the bread in the egg ,milk and cinnamon mixture on the pan itself.The bread should be allowed to soak from anywhere from four hours to overnight. It's then sprinkling the brown sugar on the sheet pan and over the slices,Bake in a 375 degree Farenheit oven for twetty-five to thirty-five minutes.The tops should be golden brown and puffy. The other recipe calls for heavy cream lemon and Gran Marnier to create a lemon souffle type recipe .Whole milk and heavy cream are also added. lemon sugar is first created by mixing lemon zest into white sugar. A dash of nutmeg is also added for flavor The egg ,cream and dairy are added to this.It's poured over slices of toasted challah and baked ina  buttered casserole dish. Set in a 375 degree oven for twenty to thirty minutes.

These are great recipes for Mother's Day.It's nice to have a classic dish but even nicer when it's updated. Try for a great Mother's day brunch or even a light supper.

From The Ocean To The Grill

 The grilling season usually starts out as a salute to anything from the turf. Yet what about the surf? The ocean  - streams and lakes give up some tasty morsels to be grilled.

Shrimp is always at the top of any griller's list.The best bet is buying large shrimp because they're the easiest to marinate skewer and place on the cooking grate. Smaller ones could fall through. They're an easy cook  - only five to seven minutes on each side and they're done. Should you use a marinade or a dry rub on them. Marinade is the better way to go. Many home chefs opt for a simple garlic butter one in which garlic  infused melted butter is brushed on the shrimp.You can also try an herbal butter one thats' rich with chives and oregano.  For a different spin , try a Vietnamese style marinade that combines fish sauce with soy sauce . lime juice and  a pinch of sugar. There's also paprika garlic and chili added to  sesame oil base. Another tasty grill is scallops.Like shrimp these can be marinated in a variety of different ingredients.Try them in a simple Italian style one that features lemon juice, olive oil and various spices such as oregano and rosemary. Lime juice and olive oil. Some enthusiasts want to try grilling a lobster. The best bet is grilling the tails in the shells as opposed to grilling the whole lobster. It takes five minutes grilling on the flesh side and one to two minutes on the shell side.

Many grillers  love to put salmon steaks on the coals. A good salmon steak is one that has been seared with a crispy skin and tender but bright orange pink inside. Salmon can be a bit bland tasting on it's own so its important to have a good marinade for it. Soy sauce is always a good marinade base. You can add fresh orange juice and ginger to it. Olive oil is another good marinade base. Add some lemon juice and freshly ground pepper for a lemon pepper taste. Another popular fish tuna is a great outdoor char. Make sure the tuna steaks are thick for proper grilling. A light lemon marinade works the best with iu.If you have fishermen in your circle then you've probably been the recipient of a few trout. This  fresh water fish is good on the grill too.They should be boneless and filleted. Some home chefs just bread them for a crunchy bite. Trout is usually cooked for five minutes on one side and then flipped and cooked for a minute or two more. You could also just brush the meat with olive oil and lemon to bring out the sweet fish flavor.Surprisingly cod is another fish that can be cooked on the grill. It should just be brushed with butter because of it's strong flavor. 

Try surf for your next barbecue.It's a nice chageoff from turf. There's a wide range of delicious fish and shellfish to place on those coals.

Do You Want Elaborate Or Effortless

 Entertaining is not easy . You can create a simple meal but lose the wow factor.You can try for a more elaborate table but its;' more labor intensive  in the kitchen. Imagine if you can have both together. It's perfect for a great dinner party.

The Sunday New York TImes created this inset with recipes that can start and end a meal. It's the perfect keeper for those wanting to have those outdoor dinner parties now that the weather is warm. The effortless one allows home chefs to spend time with guests as opposed to being in the kitchen.it starts with an herby  feta and yogurt dip.these can be served with pita chips or crudites, It can be made in a big bowl or served in individual ramekins for each guest. The main course is olive oil salmon How you flavor it is up to you Try smashed garlic or rosemary.A mash up of chives olives and even anchovies can also give the fish some zing It;s served with a dill and basmati rice mix called sheveed polo. The salad is light and fresh too -  it 's a sesame cucumber and avocado tossed together with a sweet and tangy sesame dressing. The dessert is an easy bake too. Think strawberry spoons bread with smashed strawberries baked over a buttery cake. The drink of choice is a refreshing non alcoholic dirty lemon tonic.

The elaborate menu has great recipes too and relatively easy to make.it's basically classic recipes that are sure to please both chef and guests.It starts with a classic shrimp cocktail that;s spiked with celery seeds,  and any kind of chili powder , from cayenne , sweet paprika and gochugaru. The dipping sauces id the classic red shrimp cocktail one but there is also garlicky dill butter and curried honey mustard. The main course is roasted orange chicken.Tangerine or clementines can be used to give the chicken that zingy citrus flavor. Delicious roasted mushrooms cooked with braided black lentils and parsley croutons. The salad is an Herby tomato salad with  a ramarind maple dressing. Fried shallots give it extra crunch and flavor. The dessert is an elaborate and decadent Baked Alaska. Fresh strawberries and blueberries are paired with vanilla ice cream.It;s covered with a rich Swiss meringue that has a kick of Kirsch, the German cherry liqueur. What the perfect drink with this meal? The classic 50.50 martini that has equal parts gin and vermouth.

Whatever you choose whether it;s effortless or elaborate this menu is perfect. Create a Spring dinner party with these recipes. Enjoy their easiness and deliciousness.

A South Of The Border Twist

 Tomorrow is Cinco De Mayo and that means an abundance of good Mexican food. Yet any dish can benefit from a little salsa, or a slice of avocado.it's just adding a Mexican twist on things.

Beans can easily be spiced up with a variety of different spices.I made an all bean chili dish that had chili spices in the,.This is what I got on my Lidl haul and thought it would be a fun and easy dish with Lidl's instant rice. Cumin and cayenne are what give Mexican food it's unique flavor. You can easily use these in a day rub for chicken or beef. You could also create a carne asada. which is a mix if any kind of citrus juice with a splash of soy sauce. Rich spices such a as cumin, paprika  and chili powder are added for more flavor. Olive oil is added for smoothness. A typical marinade time for carne asada is around twenty four hours.

Adding anything with avocados to a dish s always a good thing. I cannot resist Lidl's Avocado Fritters.These are tasty breaded strips that can easily be air fired

The photo is  a bit dark but you can see the fries Yet avocado can also be added to a ciambatta with tomatoes and onions .This is a recipe from the famed British chef and baker Mary Berry.Adding avocado gives a creaminess and balance to an other wise tangy sandwich. You could also add a layer of guacamole to any chicken or turkey sandwich too for something different. Salsa, another Mexican classic can be mixed in to any tomato sauce or bruschetta for a zingy twist on Italian classics.

It's Cinco de Mayo.Yet the Mexican influence can be used all year round. Try adding a dash of chili powder a slice of avocado or a splash of salsa to any  dish.

Asparagus Three Ways

 It is still asparagus season which means they can be turned into lovely sides to accompany any man meal.Most home chefs opt for just simple steaming yet there are a number of ways to prepare these verdant stalks.

Regular contributor Melissa CLark wrote about these ways in Wednesday's New York Times Food section. All of these methods bring out the veggie's  sweet, earthy flavor. Ms. Clark has fallen for roasting them. Doing such actually brings out their flavor even more. Roasting caramelizes and sweetens the stalks while the tips get crisp.It's just simply roasting them anywhere between 375 to 450 degrees Farenheit, Use a good olive oil and then sprinkle with sea salt before throwing a pan of them into the oven.She adds a drizzle of yogurt or more olive oil. A sprinkle of fresh ground black pepper wouldn't;t go amiss here either. Chopped herbs or scallions can add more flavor along with a sprinkling of lemon zest or a squeeze of lemon juice. Another method she recommends is broiling This is similar to roasting however roasting surrounds the stalk with a gentle and even hear. Broiling full on blasts them until they are blackened on the outside, with a tender sweet interior. Since it has an intense flavor, she pairs the stalks with a pungent sauce, This is a simple miso glaze flavored with sake, mirin and sesame oil.

Pan searing is  is another suggested method. here Ms. Clark cut the spears into bite sized pieces . She also pan toasted cashews, coconut flakes and sunflower seeds until they were fragrant.Bore adding the asparagus garlic is sauteed in a moisture of coconut and sesame oils.the asparagus bites are cooked for six to seven minutes. Soy sauce and lime juice are then added red pepper flakes. She suggests serving this over rice which would work the best or with a fried egg on top. It would also work well with air fried tofu cubes glazed in the same sauce as the asparagus. The third method is sauteing.She used butter for this to mellow out its grassiness and bring out the plant's sweetness. I would top this with sliced hard boiled egg and Parmesan cheese Piedmontese style but Ms. Clark mixes it with peas, mint Parmesan cheese and cream for a pasta primavera style dinner,Red pepper flakes can be added for zing and color too.

This is asparagus season. These are the different ways you can cook those amazing stalks. Try any of them for a fresh Springtime tate

Your Favorite Kid Chef Recipe

 Every kid wanted to cook on Mother's Day, It was a chance to shower mom with love but also show off budding culinary skills. Here's the question - what was your favorite ? Cinnamon toast with a heaping amount of cinnamon sugar on top? An omelet with a few shells left in? Or Mom's favorite sandwich with a side of chips or a dill pickle.

Let us know here  just in time for Mother's Day.

Everyone Loves Black Forest Cake

 Black Forest Cakes conjures up images of the luscious creamy cake served in Bavarian coffeehouses or made in kitchens from German Alpine towns like Obernheim to big metropolises like Munich. Not surprisingly this famed chocolate cake is also big in other parts of the world. Let's face it , it is hard to resist.

Regular contributor Priya Kirishna wrote about this delicious treat in today's New York Wednesday Food section. Black Forest Cake had been a staple on German dessert tables for decades.It began in the 1500's thanks to young married couples who planted cherry trees and its'design is taken from the colorful outfits called Bollenhut that Bavarian women were.Now it's all over the world from Chile to Nepal.It's a favorite everywhere from Zimbabwe to Trinidad to Singapore where it's actually made with blueberries.How did the most German of cakes become an international favorite? it occurred when Germans moved around the world, as immigrants, missionaries and chefs or as Nazis fleeing the country after World War II according to Jose Lopez Gamen of the Fine Cacao and Chocolate Institute in Cambridge Ma. It's a cake that's easily adapted to the norms of any country. The liquor can be be omitted in Muslim countries while Caribbean ones sub in the kirschwasser or cherry liquor with strong rums.

Many , including Bavarians and Swabians find the dessert passe and bakeries in the two provinces don't; even make it. Christopher Tan, author of the Singaporean cookbook  "The Way of Kuah" tried to find a slice in Ulm.He was told it was  too passe and they didn't;t make it. Famed chef and Food Times contributor Dori Greenspan gives a theory about why Black Forest Cake is not popular with older dessert lovers. She claims today's desserts are more sophisticated. They;re sparer and not over the top. Yet a whole new generation is discovering it and posting pictures of it all over Instagram.At the bakery Thistle and Leek in Newton, MA serves it as a roulade. At Swadesi,a new Indian inspired bakery in Chicago it's served in a jar.Its wonder Sujan Sarkar once believed it came from the Christians in Kolkats.Lebanese chef Karin Bourgis makes his version with vanilla ganache and dark chocolate cremeux,a chocolate version of creme anglaise. it can be made at home with a chocolate sponge and a homemade cherry compote laced with Kirsch and homemade whipped cream.

Black Forest Cake should be revered. It;s a delicious  dessert full of flavor. Make it today to find out it's tastiness.