CWCS, Autore presso archivio di politicamentecorretto.com

PASQUALINO’S ARROSTICINI

Aprile 16, 2021 di CWCS

You can taste “arrosticini” in all of the four Abruzzo provinces. Hard-to-pronounce and equally hard to resist. Let’s make them with Pasqualino. Buongiorno amici: Pasqualino and Anna Maria Di Giorgio have been married for a long time, happy couple with grandchildren living in my hometown of Mosciano Sant’Angelo in Abruzzo, Italy. Anna Maria is an … Leggi tutto

CLASSIC CREAMY CHEESECAKE

Aprile 15, 2021 di CWCS

American as apple pie and donuts, cheesecakes will always remain faithful to our tables and traditions. From New York to Chicago, ingredients may differ, but wholesome home cooking remains. Buongiorno amici: Today, we are featuring a cheesecake as part of the “Secret family recipes.” I am sure you have one of your own and have … Leggi tutto

CLASSIC ALMOND BISCOTTI

Aprile 14, 2021 di CWCS

Buongiorno amici: This segment of Flavors + Knowledge is a tribute to my beloved mother, who went to heaven in 1995. I found her collected recipes in the yearly calendar and written in dialect. I have converted the recipes, and hopefully, they will inspire you as much as they have inspired me through my years … Leggi tutto

Easter rice pie

Aprile 1, 2021 di CWCS

Buongiorno amici: In this column, we’ll talk about Easter Rice pie. At Easter time, every Italian family makes rice pies or Torta di riso in Italian. One of those pleasant memories that immigrants brought with them in the crossing path to the New World, and one that ritually reappears on every table. It is not … Leggi tutto

THE MYTH BEHIND WHITE CHOCOLATE

Aprile 1, 2021 di CWCS

Good morning friends:

Just about everyone has written the myth of white chocolate, and of course, I will add my two cents. From cookies, ice cream, cakes, and imaginable chocolate play a significant role in cooking. But in white chocolate, the story is a little different. Sold as chocolate, but technically it is not. The main ingredients are sugar, milk products, cocoa butter, vanilla flavoring, and lecithin, a fatty substance, acting as an emulsifier that keeps the product together. Full transcript here

Flavors + Knowledge podcasts is a SIMVAL Production USA

Sponsored by Chef Walters Cooking School Rhode Island USA

Note: The views and opinions expressed in News you can eat 24 newsletters, are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is for informational purposes only and is not intended to replace or substitute for any medical or other advice.

Italian prune cookies

Marzo 30, 2021 di CWCS

Buongiorno amici: Several years ago, I made these cookies during a Christmas visit to Italy. My mother had never made the Americanized version. She had never used corn syrup or molasses, clearly not Italian ingredients. Well, she liked them and eventually began making them every holiday. She called them “Biscotti Merican,” referring to American biscuits, … Leggi tutto

20 TIPS FOR BETTER COOKING

Marzo 30, 2021 di CWCS

Hello Friends:

In this episode, we’ll talk about 20 suggestions in helping you become a better and more proficient cook. There are, many others, but for now, it will do. Enjoy!

Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.
The podcast also includes the Italian version of “Sapere I Sapori” hosted by Chef Walter Potenza. Flavors + Knowledge is produced by SIMVAL Communication USA