Word: pesto
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Dates: during 2000-2009
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...Gelato University, the six-year-old educational offshoot of the Carpigiani company, which produces a majority of the world's gelato machines. In Valli's more than 20 years as a gelato master, he has acquiesced to some rather strange requests, including creating a tasty salmon gelato, a pesto gelato for an Indian chef and three different kinds of beer gelato for a German gelateria. An aspiring Dutch gelato maker in a recent class at Gelato U. suggested that she might like to learn how to make hash-flavored gelato (with all the taste but without the intoxicant). (See pictures...
...want to understand the impact Sheila Lukins had on American cooking, start with her breakfast strata. Usually made from little more than dull layers of bread, cheese and eggs, in Lukins' hands the dish became a bold delicacy with prosciutto, arugula and pesto. The fact that her recipes contained ingredients most Americans had never heard of in the 1980s hardly mattered. Lukins, who died Aug. 30 of brain cancer at age 66, knew how to make things taste good...
...eight-month-old mixed-breed from Naples whom our friends brought along to a house we shared near the southern town of Pula. Totò - named for the famed Neapolitan comedian, not Dorothy's pooch - has exactly one trick in his repertoire: misbehaving. He swiped everything from pasta al pesto to a half-pound of butter off the kitchen table, ran around the yard with a neighbor's flip-flop between his teeth, and even left a summer-holiday gift on another neighbor's driveway. My attempts to get him to retrieve a Frisbee failed as soon as he realized...
...heated to nearly 1,000 degrees. Giraldi says his goal with Tonda is to elevate pizza from "the merely good, to the truly great." Sceral's individually portioned results include pies loaded with curious combos including roasted eggs, speck, asparagus, mozzarella and tomatoes ($15) and a carb-loaded potato, pesto and string bean...
...roasting whole animals on spits). Try the rich, fiery-hot Bicol Express from southern Luzon (a pork and vegetable dish with coconut and chili). And don't miss the Filipino-fusion creations, such as pasta sauces in flavors such as mussel adobo and creamy shiitake pesto. If you can manage it, wash it all down with thick, creamy tsokolate, a Spanish-style hot chocolate blended with peanuts and whipped to a heady froth. But be prepared to swap those afternoon sightseeing plans for another great Spanish import: a siesta...