Posts Tagged ‘baking’
Ask Chef Walter: Pinoli Biscotti – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: One of the most popular cookies to make for the holidays is Biscotti ai Pinoli, or pignoli cookies. They originate from the deep-seated Southern Italian and Sicilian cuisines, more precisely from Sicily, Calabria, and Campania. These regions pride themselves on a long tradition of sweets made with…
Read More3 fun, ultimate last minute edible gifts they’ll remember you for, always – Mary Hunt
by Mary Hunt, contributing writer, EverydayCheapskate.com Who among us hasn’t at some time during the hectic days of December said those old familiar words, “Next year I’m going to get started earlier!” I don’t know what you meant by “earlier,” but today seems about right. Here for your consideration are three ideas meant to encourage…
Read MoreAsk Chef Walter: Easter Pastiera – Chef Walter Potenza
Photo, top: Pastiera image attribution consent via Scialo, Federal Hill, Providence Friends and readers of RINT: As we approach the Easter sanctity, I like to share a wonderful Pastiera recipe from the Pintauro Pastry shop in Naples, Italy. The legendary bakery also invented the first Neapolitan Sfogliatella. In the historic core of Naples, a captivating narrative unfolds,…
Read MoreAsk Chef Walter: Zeppoles! – Chef Walter Potenza
by Executive Chef Walter Potenza Friends: This week, I have been swamped responding to the Zeppole questions. I think publishing a brief article on its history and an original recipe may help alleviate the task. The Zeppole of San Giuseppe is a beloved Neapolitan dessert that has gained popularity throughout Italy and the world, especially among…
Read MoreAsk Chef Walter: Avoiding common Christmas Cookie blunders – Walter Potenza
by Master Chef Walter Potenza ‘Tis the season to be baking! As I stand in my kitchen, surrounded by the delightful aroma of cinnamon and vanilla, I can’t help but reminisce about the joyous times spent baking Christmas cookies. However, I’ve learned over the years that creating the perfect batch requires finesse and a keen…
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