Stories, recipes, class schedules and more from Caroline Barrett
Cheese: choose at least three. Think about a variety of milks, from goat, sheep and cow, but also flavor and texture: creamy, crumbly, sharp and stinky. Crunchy things: nuts are a must. Choose salted, flavored nuts. Cocoa dusted almonds are a nice addition, as are macadamias, pistachios or marcona almonds. […]
Serves 8-10 1 ripe pineapple 1 liter vodka (we like Tito’s) 3 cups cranberries Remove the outer layer of the pineapple and trim the top and bottom. Cut the fruit into wedges (you don’t have to remove the core – it’s all good.) Place the pineapple into one large glass […]
Serves 4 8 ounces pappardelle 3 tablespoons olive oil 8 sage leaves 4 large eggs ½ cup grated Pecorino Romano Pasta cooking water 1 teaspoon cracked black pepper 6 ounces hot smoked salmon, broken apart For serving: grated Pecorino Romano, black pepper Bring a large pot of water to boil […]
This story is my Times Union column from December 2022. It goes along with How to Build a Better Cheese Tray, Pineapple Cranberry Vodka, and Smoked Salmon Carbonara. You can also see it on the TU website here. One of the really nice things about the end of the year […]