Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money…
Tag: recipe
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the New York style, with a dense, chewy crumb and toothsome crust.
For years, I thought that hummus wasn’t hummus without chickpeas, then I learned that in some parts of the middle east and north Africa, hummus is traditionally made with fava beans – an entirely different species of bean altogether. My eyes opened to the wider world of hummus, I began to experiment with our own local heirloom beans, and the results did not disappoint!
Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire.
Biscuits – from the Latin biscoctus, meaning “twice-cooked”– go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread, which the British called hardtack, were given as rations to soldiers and sailors because they could travel the world without spoiling.