Category Archives: recipe

Caramelized peach sorbet – no ice cream machine required

By Remy Charest | Published: August 15, 2010
I’d been thinking of this recipe for three years at least. At a restaurant I particularly loved, L’Utopie, which unfortunately closed last year, desserts often featured all sorts of interesting ice creams (including “nature” – i.e., no flavor added, which made you realize that vanilla really is a flavor, not the “default”, neutral variety of [...]
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Cooking Live: Penne with asparagus, parmesan and lemon

By Remy Charest | Published: June 9, 2010
I discovered this simple recipe last year at Tastecamp, when David Page, of Shinn Vineyards, in Long Island, made it for a group of bloggers attending this blogger meeting. Simple, delicious. I must have gone back for three servings. It was just a great balance of flavors – and it went pretty well with the [...]
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Sprucing up leftovers: beef-mushroom stew on Twitter Cooking Live

By Remy Charest | Published: January 9, 2010
Some leftovers are particularly tough to deal with. For years I’ve dreaded the extra meat left after a Chinese fondue. That thinly sliced meat is not an easy thing to cook. Boiling it is kind of boring, stewing it leads to a rather mushy result, and frying it is also not as simple as it [...]
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Mixing it up in the wok: Italian flavors in a Chinese cooking vessel

By Remy Charest | Published: December 18, 2009
In the days when I dabbled in creative management consulting, over ten years ago, one case study that came up was how Canon had redefined its business, at one point. I’m telling this from memory, so details may be off somewhat, but bear with me. Instead of considering itself as a manufacturer of particular goods [...]
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