Noma's former pastry chef Rosio Sanchez is opening a taco stand in Copenhagen featuring classic Mexican tacos such as carnitas and chicken mole that are finished off with homemade salsa. Sanchez will also offer traditional desserts such as ice pops and tres leches cake.
Experimenting with different dessert textures, designs and flavors is part of the fun of creating a new sweet treat, according to cookbook author Alice Medrich. Medrich offers simple strategies for creating the perfect indulgence, from adding a sprinkle of cinnamon or nutmeg on top of a finished cake to add a subtle layer of flavor to tips for assembling a layer cake.
Nespresso, the pod-based coffeemaker made by Nestle, is replacing traditional espresso machines at fine-dining restaurants worldwide, including 30% of all Michelin-starred eateries, according to Nestle.
Restaurant owners like the space-saving footprint of the machines, and their fool-proof nature. "In our business, you spend so much time trying to be perfect with food and service that it's very hard to put the same dedication into a coffee program," said Marc Forgione, owner of his eponymous restaurant in New York City.
Summer may officially be more than two months away, but preparing for the hot summer sun can start right now. Homemade citrus liqueur is the perfect addition to a summer cocktail, and with simple ingredients such as citrus peels and distilled alcohol, it's a fool-proof way to add your own twist to summer dining.
The International Dairy Foods Association is supporting legislation that would require low- and nonfat milk to be served with school lunches, establish a pilot program to encourage schools to use low-fat cheeses and allow more schools to qualify for the Department of Agriculture's milk reimbursement program. "Expanding the milk reimbursement program will allow more schools to provide nutrient-rich beverages in place of lower-cost, but nutrient-void alternatives," an IDFA official said.