As fall arrives, so also do Pumpkin Spice Lattes – a huge hit at Coffee shops this time of the year. In fact, the pumpkin spice latte is Starbucks’s best-selling seasonal drink of all time. Its popularity is due in part to the beverage’s close association with the many happy times that come with glorious Fall. Autumn colors of orange and yellow only add to the festive feeling that we duplicated in our Art Culinaire kitchen.
As the holidays are approaching, we were looking for a filling, comforting, super yummy entree, that is not too complicated to make and looks great too. Et Voila! – we came up with Layered Tomato Pie, enriched with a cheese mix, crispy bacon, caramelized onions, basil, mayo, and hot sauce for a nice kick. The homemade buttery crust makes it extra special and worth the effort. It is a great dish for any holiday gathering, and it holds well in a picnic setting (if the weather still allows.)
Cooking on a Chagny range made the experience extra fulfilling and easy. I used the gas oven to roast perfectly moist chicken thighs, the petite electric oven for crisping the pita bread, and the traditional plate as my aid throughout the process as a convenient working surface.
A visit at the unique Levinsky spice market in Tel Aviv prompted me to cook with ingredients used in Yemenite cuisine like Hawaij and Hilbe. The strength of Yemenite food is in its spices, which are filled with flavor and major health benefits.
If you follow Lorenzo Martone Rausch on Instagram, you would ascend to a world of beauty. His breathtaking collection of photos includes food, flower arrangements, a gorgeous poodle, and ‘SkyFall’.
‘SkyFall’ is the name he gave the home that he built along with master florist Kurt Rausch, in Dutchess County, NY.
Elisa Waysenson, Art Culinaire’s East Coast Vice President, bakes Challah on her range, a Chagny 1400, and shares the meaning of the bread for her and her family.
In Rosh Hashana, the Jewish New Year, it is customary to dip apples in honey as a symbol for having a sweet year.
In my line of work I get to visit amazing people, their gastronomical world, passions, homes, and of course their Lacanche experience.
Recently I traveled to France to meet writer, pastry chef, and designer Jackie Kai Ellis at her Parisian home. After reading her touching memoir and following her beautiful feeds on Instagram, I was excited to meet her in person. On a sunny afternoon we gathered in her kitchen for some cooking, chatting, and eating her exceptional pasta dish on the balcony.
Amy Cupp, interior designer and owner of the 11 Cornwall Road Guest House in Warren, Connecticut, is a true original. She doesn’t follow trends; she sets them: with an eye for unusual objects, a passion for flowers, and an exceptional vision for their placement.
Elisa shows how to properly ignite your gas oven on your Lacanche range.
Elisa explains how to use the Traditional French Plate, also known as a simmer plate.
