Soft to Crispy Recipes
This recipe from the late, great cookbook author Richard Sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that's still firm enough to stand a spoon in. For the best possible pudding, use top-quality cocoa powder and chocolate.
Corn and Goat Cheese Grits
Crispy Potato Latkes
Writer Periel Aschenbrand learned how to make these onion-sweetened potato pancakes from her late grandmother, who escaped Lithuania during the Holocaust and settled in Tel Aviv before moving to the U.S. She made these latkes at Hanukkah, as Periel does today.
Celery Salad with Walnuts, Dates and Pecorino
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy and salty ingredients.
Chicken and Feta Tostadas
The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a Sauvignon Blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.
Crispy Udon Noodles with Nori Salt
Sunflower Seed & Rosemary Crackers
Rocca's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.