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Raising Dough PDF Print E-mail
By Kara Marziali   
Thursday, 30 January 2014 15:11

Elizabeth Ü, founder and executive director of Finance for Food, believes that food-based businesses can solve our social and environmental problems. However, most food entrepreneurs say lack of access to capital prevents them from launching or growing their ventures.

 
Financiers PDF Print E-mail
By Patricia Wells   
Thursday, 30 January 2014 15:09

/Pauline Prideaux/Pauline PrideauxThe little rectangular almond cakes known as financiers are sold in many of the best pastry shops in Paris. Perfect financiers are about as addictive as chocolate. The finest have a firm, crusty exterior and a moist, almondy interior, tasting almost as if they were filled with almond paste. Next to the classic madeleine, the financier is probably the most popular little French cake.

It was created by pâtissier Lasne, who had a pastry shop near the Paris stock exchange in the late 19th century. An entrepreneurial man, he modernized a pastry recipe from the middle ages, inventing a small, tidy pastry resembling a bar of gold.

 
A festive treat for wedding celebrations PDF Print E-mail
By Paula Levine Weinstein and Julie Komerofsky Remer   
Friday, 17 January 2014 14:43

Photo | Monica Holland/Lick The Bowl GoodPhoto | Monica Holland/Lick The Bowl GoodIn Mexico, they are called wedding cookies. In Russia, they are called tea cakes. And in Europe, they are called Butter Nut Balls, Viennese Sugar Balls or Snowballs. Whatever you call them, their round-shaped, butternut flavor and powdered sugar coating make them a festive treat.

 
Soup first, then dessert PDF Print E-mail
By Arthur C. Norman   
Friday, 03 January 2014 16:43

Anita Solomon, Providence’s legendary restaurateur and cook, shares two recipes from the famous Lloyd’s Restaurant, run by Anita and her late husband Elliot. Readers should know that there never was any “Lloyd” associated with the eatery. The couple once lived on Lloyd Avenue.

 
“Cook in Israel” PDF Print E-mail
By Ellie   
Friday, 03 January 2014 16:42

“Cook in Israel”

The Mediterranean Menu Ottolenghi Made Popular.  Recipes Anyone Can Make.

“‘Cook in Israel’ has earned a permanent spot in my kitchen."  thisamericanbite.com

"... a masterful guide to Israeli cooking with its varied influences."

Jewish Book World

 
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