Little Jewels

We were dubbed The Macaroon Gang by one of the husbands of our little group, incredulous as he was that his wife and her food-obsessed buddies would devote an entire day to tracking down macaroons on the Lower East Side. But by then we had our route plotted out, starting at the little shop that…

Spice Island

Fresh from a rare side sojourn to Zanzibar—pinch me, Zanzibar!—after a work trip to Tanzania, I can still almost feel the hot East African sun on my face and taste the delectable Swahili delicacies that I could not try fast enough when I was there. Oh, but for more hours in the day—or for the…

Chocolate Kissed by a Rose

The signboard outside a neighborhood sweets shop offered the enticing promise of rose-flavored hot chocolate. A promise that, as is so often is the case with rose-flavored/scented foods, did not quite stand up in the bargain. The Valrhona hot chocolate was indeed luscious and lovingly prepared, but a bit heavy-handed in the addition of rose flavoring….

Corn Bread vs. Cornbread

Over the years a vendor at the local farmer’s market has occasionally offered a corn bread. Not cornbread, the often sweet quick bread, but a yeast bread with some cornmeal added to the dough that was baked into a round loaf. During the summer it made a marvelous BLT. But its appearance was sporadic, and…

Sir Mix-a-Lot

The cocktail shaker gets a workout whenever Dave, the family mixologist, comes to town. Cocktail of the Day offerings this time around included a mix of classics with a twist and Dave’s own specialties, all gin-based: Waldocot: A true original, created to utilize Allspice Dram, a Caribbean liqueur that’s not an easy mixer. Dave hit on the idea…

Q is for Quince

There’s something old-fashioned about quince. It could be partly because the fruit is rarely seen in U.S. markets these days, despite its likeness to the apples and pears that overflow grocery bins. That very scarcity, coupled with the fact that quinces have a dry, astringent flesh that needs to be cooked, and so can’t be…

Pick a Pickled Pumpkin

Here’s a new way to try pumpkin: in a pickle. This recipe for Quick Pickled Pumpkin is just that, and the results will add a bright, unexpected punch to fall menus of all kinds. (Plus offer an excuse to jump on the pickling bandwagon.) The only key here is to let the pumpkin do it’s…

Sweet Inspiration

I know, I know, povitica/potica has made a few appearances here at Three Points Kitchen. But the Eastern European nut bread is a family holiday tradition, especially as part of the Easter basket and subsequent dinner. But part of the fun of baking comes from where experimentation and exploration can take you. OK, sometimes innovation is a matter of…

Going Green

Happy St. Patrick’s Day! Today we are going green with a cool and tangy kiwi-lime tart.

How’s About a (Meat) Pie, Dearie?

I’ve been thinking a lot about meat pies lately, brought on, no doubt, by my involvement with a recent production of Sweeney Todd. The grislier aspects of that bit of musical theater, aside, it seems I’m not the only one with meat pies on the brain. The March issue of Bon Appetit features Short Rib Pot…