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Pancakes vs. Crepes
We kicked off the week with a big appetite for pancakes and crepes. We took a look at the classic breakfast staple and its many incarnations - from the fluffy American variety to the different types of crepes across Europe.
Some of the cool things were learned along the way include the fact that Europeans have made thin, flat pancakes of various sorts for millennia. Did you know that references to “frying pan cakes” can be traced back to 5th century BC Greek poets?
If you are interested in learning more about pancakes and crepes, get the full scoop here.
A Trip To Amish Country
After whetting our appetite we geared up for a fascinating road trip through Amish Country in Pennsylvania.
Just a three hour ride from New York City, Amish Country is a quaint area with miles of farmland, charming covered bridges and vineyards. It was settled by the Amish community 300 years ago and still remains a place where a simple lifestyle can be observed.
If you tour the area be sure to sample shoofly pie, ice cream from a local dairy farms, Dutch apple dumplings, soft pretzels and local brews.
The Pecorino Cheese Master
We rounded off the week with an exclusive interview with Nunzio Marcelli, the best pecorino cheesemaker in Italy. Marcelli produces sheep's cheese in Abruzzo, a region along Italy's eastern coast.
How good is his cheese? Well, it's so irresistible President Obama is one of his customers. Here's what this talented Italian cheesemaker had to say about his craft.
In the blog
This week in the blog we brought you 17 years worth of pictures of Ferran Adrià, a look at the three most influential chefs of Peru and Duff Goldman's tips for perfect layered cakes.
