One of my favorite things about travel is discovering new dishes, and bringing them into my own kitchen. I'm not talking about celery root foam, or other molecular gastronomy tricks. No, I mean dishes well-known within a particular culture or region. Dishes with a past that can claim lineage. Food with kitchen 'cred'. Part of Travel is Discovering New Foods to Try For example, when in Ecuador a few years ago, I fell in love with fried empanadas filled with cheese and dusted with sugar. They ...
Moscato Zabaglione with Strawberries
Zabaglione is an Italian dessert - essentially a beautiful little stove-top custard of eggs, sugar, and wine, made frothy by whipping tons of air into it. In France, it's called sabayon, but getting back to Italy for a minute - the translation of the word is so misleading. Sbaglio means mistake, so it follows that sbaglione means big mistake (-ini means little and -one means big in Italian when added to nouns). And this luscious sauce is anything but. If you want to impress some guests, make ...
