Kim Ranjbar
Freelance Writer at Freelance
Freelance Writer at Where Y'at Magazine
Slurping wetly and noisily at the nourishment that is New Orleans https://t.co/IiDXb3yj1T
Articles
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2 weeks ago |
thedailymeal.com | Kim Ranjbar
Throughout history, countless desserts have been named after real-life figures. For instance, the name of the Bavarian cream-filled Charlotte Russe may have alluded to two different royals (Queen Charlotte of England and Russian Tsar Alexander I). There's also the legendary peach Melba, a peach and raspberry-laden ice cream creation inspired by famed 19th-century opera singer Nellie Melba, who captivated chef Auguste Escoffier.
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2 weeks ago |
thedailymeal.com | Kim Ranjbar
A simple recipe you shouldn't count out, the tomato sandwich is an ideal way to show off the bright, fresh, peak-of-season best from your garden. Hitting all of those high notes, this handheld snack is an umami explosion and far from boring. That being said, there are ways to enhance what many already perceive as plain perfection, one of which is by adding chamoy. Chamoy is a spicy-sweet Mexican sauce with Asian roots that goes with almost anything.
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2 weeks ago |
yahoo.com | Kim Ranjbar
We may receive a commission on purchases made from links. A simple recipe you shouldn't count out, the tomato sandwich is an ideal way to show off the bright, fresh, peak-of-season best from your garden. Hitting all of those high notes, this handheld snack is an umami explosion and far from boring. That being said, there are ways to enhance what many already perceive as plain perfection, one of which is by adding chamoy.
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2 weeks ago |
thedailymeal.com | Kim Ranjbar
For any aspiring chef, being invited to appear on Julia Child's late-'90s PBS series "Baking with Julia" was in itself a high honor — but creating a dessert so exquisite it moved the legendary chef to tears was something else entirely. In Season 3, Episode 3, a young Nancy Silverton prepared her crème fraîche brioche tart topped with a "secret white sauce" sabayon (a light Italian custard) and sautéed stone fruits.
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2 weeks ago |
yahoo.com | Kim Ranjbar
For any aspiring chef, being invited to appear on Julia Child's late-'90s PBS series "Baking with Julia" was in itself a high honor -- but creating a dessert so exquisite it moved the legendary chef to tears was something else entirely. In Season 3, Episode 3, a young Nancy Silverton prepared her crème fraîche brioche tart topped with a "secret white sauce" sabayon (a light Italian custard) and sautéed stone fruits.
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Fresh green salads in New Orleans “guaranteed” to be a better alternative to the dreaded spring mix. 🥗 https://t.co/Vpp3UhCi7j #saladseason #eatyourveggies #neworleansrestaurants #coppervine #henhouse #thecolumns #turkeyandthewolf #wonderlandandsea https://t.co/a0nvxnDkiN
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