This classic German apple cake is given a hint of fragrant nuttiness by adding almond paste to the batter. Use a variety of tart and slightly sweet apples, but wait to slice them until it is time to add them to the cake, otherwise, the apple's flesh will oxidize and discolor. When it comes time [...]
Dip into a picnic basket brimming with wine and delicacies to savor an autumn Provencal get-away!
The genius of Tuscan cooking is allowing the flavors of simple, high-quality ingredients to shine.
Embark on a delicious culinary Tour de France (no bike required!) with our well-traveled author, historian and kitchen maestro.
A Taste of Travel looks at the ways food connects us with a culture and each other. Sharing the recipes and restaurants we have encountered along the way... Filled pastry dough is a culinary tradition found in most cultures: think pierogies, dumplings, and empanadas. The English have a knack for filling puffed pastry with stew-like fillings, [...]
A Taste of Travel looks at the ways food connects us with a culture and each other. Sharing the recipes and restaurants we have encountered along the way... Ratatouille, a Provençal summer vegetable stew, showcases the bounty of summer and is a flexible, forgiving dish to make. I've taken a traditional recipe and changed it up for [...]
Having extra grilled corn on the cob and spying a can of black beans buried in the pantry, I whipped up a spontaneous flatbread that channels smokey southwestern flavors (just speaking of Arizona). A pre-made pita flatbread is layered with slices of heirloom tomato, avocado and topped with a zingy homemade black bean, corn, red pepper, cilantro, and [...]
Impress your family and friends by learning to make this beautiful, herbaceous Mediterranean pasta called Fazzoletti - also known as "handkerchief pasta." Instructor: Shawnie Kelley at Upper Arlington's Lifelong Learning on Oct 23, 2014
Nothing screams autumn more than apples and cinnamon. Drawing on the bounty of late summer fruit, this versatile upside down apple tarte tatin featured in our Taste of Travel Loire Valley cooking class, is wonderful served warm or cold, with ice cream or a dollop of crème fraîche. It looks impressive, but is fairly easy to [...]
A Taste of Travel brings together everything we love: food, culture, history, and travel. This new series, inspired by our upcoming 2014 tours, will be taught this fall for Upper Arlington's (Columbus Ohio) Lifelong Learning Adult Enrichment program at the Recreation Station Kitchen. Embark on global culinary and cultural tours of France and Italy in this winter's [...]
