Word: pumpkin
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Mobile Menu. Feed your pumpkin-pie sugar high at the Dessert Truck, parked in New York City's Midtown. The truck's famous bread pudding and dark chocolate mousse bombe are cooked up by former Le Cirque pastry sous chef Jerome Chang. It's high-end food at street-level prices, the new recession-era way to eat. The Dessert Truck is parked on Park Avenue, between 51st and 53rd Streets on weekdays from noon to 4 p.m.; at night, from 6 p.m. to midnight, it's at Third Avenue and 8th Street...
Contrary to grade school theater productions across the United States, there was no modern-day pie - pumpkin, pecan or otherwise - at the first Thanksgiving celebration in 1621. Pilgrims brought English-style, meat-based recipes with them to the colonies. While pumpkin pie, which is first recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. Historians don't know all the dishes the Pilgrims served in the first Thanksgiving feast, but primary documents indicate that pilgrims cooked with fowl and venison - and it's not unlikely that...
...later, we have "I'm Lovin' It", thanks to McDonald's and its signature apple pie in an individual-serving sleeve.) Pies today are world-spanning treats, made with everything from apples to avocados. The winners of this year's annual APC Crisco National Pie Championship included classic apple, pumpkin and cherry pies, but citrus pies, banana foster crème and Wolf Pack trail mix pies have all made the awards list. Pies have come a long way since the days of magpie and pepper, but many bakeries - including The Little Pie Shop in New York City...
...dedicated to this particular genre of baked goods in many Japanese groceries - to my great distress, my favorite dessert was nowhere to be found. Like so many food and beverage products in Japan's relentless market, it had been cast aside for newer fads: I found chestnut cream puffs, pumpkin cream puffs and green-tea cream puffs. But none of my vanilla-and-chocolate morsels of delight...
...teaching Americans about food awareness. “The Japanese are much further ahead than we are in terms of appreciation of food,” McCulla admitted. Like us, they emphasize local and seasonal food—most of Japan’s produce is locally grown. Chestnuts, pumpkins, mushrooms and sweet potatoes, in-season treats, regularly adorned every dish. McCulla observed that the students’ meals were balanced and they never left waste on their trays. And call me a cynic, but the pumpkin patch visits that HUDS sponsors don’t make me feel...