Melting Cheeses

April 3, 2017

I don’t know a single person who doesn’t love the taste of melted cheese. Not every cheese oozes the same way. Some just melt better than others. When it comes to classic cheesy dishes, you want a cheese that’s going to melt into something creamy and smooth with a strong...

Rye Breads

December 12, 2016

Along with wheat, rye is the other cereal that is widely used to make bread. It is extremely hardy and does well in climates that are too inhospitable to grow wheat. Because of this, rye is a very popular grain for bread making in eastern and northern Europe. There are...


December 3, 2016

Bread can be either leavened or unleavened. Leavened breads are made with rising agents, like yeast or baking powder, which allows the dough to release gases and expand. Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allows dough to rise. Leavened and unleavened bread...

Parmesan Cheese Rinds

October 24, 2016

Parmesan Cheese Rinds I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of...

Quick Breads

September 9, 2016

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor...

Bread And Cherries

July 21, 2016

Bread And Cherries “Cherries, ripe cherries!” The old woman cried, In her snowy white apron And basket beside; And the little boys came, Eyes shining, cheeks red, To buy bags of cherries To eat with their bread. By Walter John La Mare (1873-1956) “Work With What You Got!” © Victoria...

Dressing & Stuffing

November 16, 2015

Dressing & Stuffing I get asked this question every year about this time, “what’s the difference between dressing and stuffing?” The answer is that if you live north of the Mason-Dixon line, you probably call this side dish, baked inside a turkey, stuffing. If you’re a Southerner, you probably call...

Sunday French Toast

October 18, 2015

I woke up late and decided that it was a good day for French Toast with sliced pears. Every bite was delicious. “Work With What You Got!” © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Bagels On The Upper West Side

September 9, 2015

Who doesn’t love a good bagel? Suddenly, the Upper West Side has become a magnet for baked goods. The first branch of Orwashers, the Upper East Side bakery that turns 100 next year, will open in December in a space where it will bake on the premises. Not counting a...

Nduja Americana

April 15, 2015

Spreadable sausage from Norwalk, Iowa? The culinary creativity across the country never ceases to amaze me. Nduja is a spreadable sausage that comes from Calabria in southern Italy. My husband is Calabrian so it goes without saying that I love all things from Calabria. La Quercia, the cured meat producer...

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