A new modern power lunch spot opens in the 90210
Barneys New York, Beverly Hills has opened Freds restaurant on the fifth floor of the store.
Barneys New York, Beverly Hills has replaced their Barney Greengrass bagel and lox eatery on the fifth floor of the store with the new Freds restaurant.
The redecorated, sleek design includes a wrap-around terrace offering alfresco diners a view of the Hollywood sign, Beverly Hills, and beyond. New York-based Steven Harris Architects renovated the entire fifth floor with clean lines and an open floor plan, and Rees Roberts & Partners provided interior design. The new space includes a custom greige onyx bar and a mural by artist Rob Pruitt.
Executive chef Mark Strausman’s menu includes innovative, Italian-inspired dishes made with fresh, local ingredients. Open for lunch, dinner, and weekend brunch, guests can enjoy favorites from the original New York Freds including Mark’s Madison Avenue Salad, a chopped salad with Italian tuna, as well as new 90210-inspired dishes such as the Beverly Hills Club with shrimp, crab, avocado, and bacon; the Raw Vegan Cashew Cheese Dip; and the Farmers Market Flatbread with mushrooms, zucchini, garlic, and goat cheese. The weekend brunch menu includes a variety of bagel and smoked fish platters, numerous egg dishes, and solid standbys like French toast and pancakes.
The bar features small batch spirits, seasonally hand crafted cocktails, and cold-pressed juices. Freds Beverly Hills is open from 11 a.m. to 7 p.m. daily.
Barneys Is Closing Three L.A. Stores, But Beverly Hills Will Stay Open
Today's your last day to shop at Glendale, The Grove, and Santa Monica.
Following news of Barneys New York's financial struggles, the luxury department store is filing for bankruptcy and shuttering 15 out of 22 U.S. stores, including three in Los Angeles and three Barneys New York Warehouses in California, reports The Hollywood Reporter and the Associated Press. Its flagship in Beverly Hills, however, will remain open Business Insider has posted a full list of the affected locations.
We've confirmed that the high-end retailer's locations at the Americana at Brand in Glendale, The Grove, and Santa Monica Place are all closing for good today. A staff member at The Grove told us that store employees only received the news "a few hours ago," while staff at Santa Monica mentioned that there won't be any closing sales as all merchandise will be transferred to the Bev Hills outpost.
Dine at Freds at Barneys New York in Beverly Hills
Executive Chef Mark Strausman designed all the Fred’s menus for their New York City and Chicago locations. As he said, “I always wanted to be a chef at a place that people regularly visit, rather than one they only go to for their anniversaries. Fred’s is versatile, you can come in for a chopped salad and a glass of iced tea, or you can order half the menu and share a bottle of Dom Pérignon. My culinary philosophy is to be creative with the best ingredients possible, but also not mess with them too much.”
This is the place for your next power lunch or show up for sunset cocktails on the terrace. Simple California ingredients are paired with Italian inspired recipes and the results are fantastic. Try what they are famous for like Mark’s Madison Avenue Salad and how can you resist Estelle’s Chicken Soup which is “Grandma’s recipe to cure colds and stay thin!”
Stroll up to the fifth floor and enjoy all the tastes on offer. You can also create your own gift basket to share what you have found with friends and family for the holidays!
Lunching @fredsatbarneys. @LoveBevHills
A photo posted by Lisa Niver (@wesaidgotravel) on Dec 12, 2014 at 12:35pm PST
Sourdough was great! @fredsatbarneys @lovebevhills #fashionatfreds
A photo posted by Lisa Niver (@wesaidgotravel) on Dec 12, 2014 at 1:11pm PST
Design your own holiday basket! @fredsatbarneys @lovebevhills
A photo posted by Lisa Niver (@wesaidgotravel) on Dec 12, 2014 at 2:15pm PST
Thanks to @vkanegai for a lovely lunch @fredsatbarneys! Happy holidays!
A photo posted by Lisa Niver (@wesaidgotravel) on Dec 12, 2014 at 2:36pm PST
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Architects & Firms
From the top of the winding oval stair at Barneys in Beverly Hills, a curious quartet of glowing, sinuous objects, six stories down, inevitably catches your eye. As you discover at the foot of this dramatic marble stairway, they're perfume vitrines, curvy display counters lit from within. The luminous cosmetics floor they occupy was, until several months ago, a banal storage zone, a dark basement, off-limits to customers. Here and elsewhere in the building, Barneys' recent renovation opens up untapped spaces as it strategically ushers shoppers through the merchandise.
Certain original elements, however, had to stay, including the lavish, skylit, neo-Baroque stair: a grand stair is a signature Barneys feature, and this extravagantly costly one was still in good condition. But the entrance areas were ripe for renewal. The store's official front door opens from the sidewalk along Wilshire Boulevard, but, in this city of cars, few shoppers arrive on foot, so the rear entry, beside valet parking, remains more popular. But one level down, off the parking garage, Harris saw a missed opportunity: here he created the entrance to the 8,000-square-foot cosmetics floor, a department his firm relocated from grade.
Before launching into redesign, SHA turned the irregularly shaped raw basement into a clean rectangle. “We made FAR [zoning floor-area-ratio] trades to give the space straight edges and four square corners. That was essential,” says project architect Andrea Mason. Unlike most department stores, Barneys does not let vendors design their own counters or in-store boutiques. “So, without the typical mini-mall clash of brand identities,” Mason continues, “we had the rare chance to compose a unifying setting.”
Her team enlisted artist Mig Perkins to create rhythmic, abstract wall panels for the cosmetics level. A subtly animated backdrop, her all-white bas reliefs, grazed with LED lighting, have illusory depth. (Surprisingly, the reliefs are only ⅜-inch deep and made of painted CNC-milled MDF rather than cast plaster.) “Our great challenge,” says Mason, “was to produce a clean, glamorous space to house hundreds of thousands of products—which, in so many department stores, becomes a mess.” Back stock discreetly fills cabinets behind the sculptural wall panels. Nearby, SHA-designed vitrines with clear acrylic shelves intentionally reference the finely crafted cabinets of artist Damien Hirst, known for giving such mundane objects as pills or scalpels the aura of precious relics. (For the 17,000-square-foot street-level space, SHA designed a variation on the sculptural cosmetics-area paneling.)
To open the lowest level to daylight and offer continuity from the top floor, SHA extended the original stair down one more level, matching its marble steps and wrought-iron balustrades.
Now amoeba-shaped counters, rendered in materials as diverse as burnished steel or antiqued brass, form a recurrent motif throughout the store, echoing the outlines of the luminous ceiling coves that SHA also introduced. And inside the street-level entrances (which have reportedly drawn increased traffic since the renovation), pedestaled displays, with glass domes like cake stands, enshrine accessories. “Our constant play between graceful curvilinear and angular,” says Harris, “is about inviting movement and leading your eye.”
While a variety of devices frame choice items and more intimate areas, these gestures simultaneously reveal merchandise beyond. A Bertoia-inspired screen of vertical brass rods, for example, wraps a street-level footwear salon, and, along the stair, bowed, clear shelving showcases a matrix of women's shoes, each jewel-like in its own glimmering, LED-lit compartment.
A similar display punctuates the men's shoe department, on the top floor, where SHA and RRP also redesigned the restaurant. This floor's spaces include a small tower, 14 feet square, with a 31-foot-high ceiling, formerly an enclosed office, which the architects transformed into an intriguing lounge. And a long-unused terrace has become a drinking and dining venue with panoramic views of the Hollywood Hills.
As one descends from the top floor, a downside of the renovation comes into view: the yet-untouched shopping floors, two, three, and four, look drab beside their fresher counterparts. But at the store's core, the theater of the grand stair thrives. The architects have modulated and balanced that with equally luxuriant yet finer-grained spaces and modern gestures. Now customers, many youthfully clad in shabby-chic attire, drift up and down the marble steps, past $1,100 sneakers in shimmering transparent perches.
Owner: Barneys New York
Steven Harris Architects,
120 Chambers Street,
Personnel in architect's firm who should receive special credit:
--Steven Harris, who is a registered architect, was the partner in charge for Steven Harris Architects (SHA)
--Andrea Mason, who is a registered architect, was the project architect
--Francesco Galetto (SHA)
--Andrea Leung (SHA)
Architect of Record:
Lower Level was Kenneth Park Architects, Ground and Fifth were Gruen Associates
(AOR) Gruen Associates , Architecture , Planning , Interiors
' Ashok Vanmali , AIA , Partner
' Sheila Mactal , Project Manager
' Teresa Sanchez , AIA , Construction Manager
' Dean Howell, RLA, ASLA
' Scott Ho
' Nelly Paz
' Justine Chiang
' Raul Gutierrez
' Amy Sheldon
Rees Roberts and Partners the following should receive special credit:
--Lucien Rees Roberts, partner in charge for Rees Roberts and Partners (RRP)
--Peter Niles (RRP)
--Alexii Friedman (RRP)
Infrastructure Factor Consulting ,Inc.
' Gary Mayeda , Project Manager
' Ricky Hocutt , PE
' Nathan Young
' Gilbert Bautista
Englekirk Structural Engineers
' Laurence Ho , SE , Principle
' Vicki Lai, PE
' Margaux Burkholder, PE
Rees Roberts and Partners, under the direction of David Kelly
Cooley Monato Studio
Shawmut Design and Construction
(Kitchen Consultant) CINI-LITTLE INTERNATIONAL, INC.
' Carri Sullens
Hardware was custom to each fixture, most of it was selected and installed by Barneys, though there is Rajack hardware scattered throughout that was selected by SHA/RRP
Ceiling material - painted gypsum board
Shoe screen material - brass rods
Fabric used in jewelry niches - Glant silk velvet, The Modern Collection Color in Platinum
Wall covering used on jewelry walls- Phillip Jeffries in Moonlight Silver
Handbag fixtures backed in Maharam 'Quill' wallcovering # 399419 Color 003, Silver
Metals used in display cases and vitrines ' Polished stainless steel, burnished stainless steel, antique brass, and satin brass.
Stone used for display shelving - Abba Gray
Stone used for display fixtures - Dream Onyx, Fior Di Bosco, Black Granite, Statuary Marble, Abba Gray
Wood used in men's display cases - Cerused oak
Sculpted wall panels were CNC milled, designed by artist Mig Perkins, and fabricated in China by Sequoia. Tietz and Baccon did the prototyping and the 3D work.
Restaurant wall is a custom mural commissioned by Barneys ' Rob Pruitt was the artist.
Faceted mirror in the bar was designed by RRP and fabricated by Sequoia, bar is grey onyx
Rosewood panels in the entrance to Fred's are salvaged from a demolished Oscar Niemeyer House in Rio they were fabricated to fit this application by Engberg Design and Development
Engberg Design and Development
1026 Pacific Street,
Brooklyn, NY, 11238
All furnishings were designed by Rees Roberts and Partners specifically for this project and manufactured by IGM Interiors, a furniture fabrication shop in Brooklyn, and Sequoia
Superl Sequoia Ltd.
Contact. Gary Dembart / Managing Partner
1616 Brices Creek Road, New Bern, NC 28562
Ph. (252) 637 4661
100 Emerson Place, Brooklyn, NY, 11205
Ph. (718)789 3190
Interior ambient lighting:
LL: Louisville LampCo./ Jesco Lighting Group/ Eklipse lighting
Main: Selux Lighting/Feelux/Optolum
5th & Fred's: Selux Lighting/ Feelux/Optolum/ LED Linear/WAC Lighting/ Eklipse lighting
LL: Aculux/ Litelab
Main, 5th & Fred's: Aculux
Exterior - BK Lighting/ Aculux/ LED Linear
Elevators/Escalators - existing
Accessibility provision: existing
Lighting was the main area of energy conservation, with the following steps taken to conform to Title 24:
Using only LED sources, energy was carefully considered with limited ceiling accent light fixtures in favor of low-wattage linear integrated millwork lighting whenever possible. Besides ambient light from integrated millwork lighting and ceiling amoeba coves, provided ambient light as much as possible to fill the light in the space while taking consideration of the limited wattage allowance. Perimeter relief art panels and perimeter walls are accentuated by LED grazers hidden within ceiling pockets providing ambient light throughout. Cosmetic floor, internally illuminated countertops provided additional ambient light throughout the floor at the same time providing enough glow on customers faces. Small aperture recessed LED accentlights provided focal light onto product. Without providing separate circulation lighting, bounced ambient/ display lights were used as circulation lighting. Treatment rooms requires no ceiling lighting. Facials are given using portable task lights while quiet massage needs only dimmed light levels from perimeter coves.
Add any additional building components or special equipment that made a significant contribution to this project:
The stainless steel and glass vitrines and all the other display fixtures were custom designed for this project by Steven Harris Architects and Rees Roberts and Partners.
Dubai Government Buys Barneys for $825 Million
The clothing retailer Barneys New York, a temple to fashion that introduced Americans to Armani and $300 T-shirts, was sold yesterday to the investment arm of the Dubai government for $825 million.
The deal for Barneys, whose founder pawned his wife’s engagement ring to start it 84 years ago, represents a trophy for Istithmar, the arm of the Dubai government. It has been on a buying spree in the United States, purchasing a raft of high-profile businesses and real estate, like stakes in the retailer Loehmann’s Holdings and the investment bank Perella Weinberg Partners.
Barneys was sold by Jones Apparel, the struggling midmarket clothing company behind brands like Nine West and Anne Klein, which wanted to cash in on a red-hot luxury clothing market.
Jones Apparel, which bought Barneys in 2004 for $400 million, more than doubled its money on the sale.
Barneys, a singularly trendy store, never fit neatly into Jones Apparel’s stable of mass-market businesses. The three flagship Barneys stores — in Manhattan, Chicago and Beverly Hills, Calif. — dress celebrities and executives in $10,000 tailored suits and $400 shredded jeans.
Unlike Saks Fifth Avenue or Neiman Marcus, Barneys never became a household name or a megabusiness. Despite cameos in “Sex in the City” and Vogue, it remained exclusive — its reach largely confined to the two coasts and a crowd of the ultra-fashionable.
Even so, Barneys, founded in 1923 as an off-price men’s suit store, has become a prized asset in fashion, renowned — and at times parodied — for sparse displays, obscure designers and aloof sales clerks.
Reviewing the store in The New York Times last year, Alex Kuczynski wrote that “to its New York department store brethren, Barneys is the cool kid in the class, the one with the magically floppy head of hair, while Bloomingdale’s is the head cheerleader and Lord & Taylor, the substitute teacher.”
Despite its glossy reputation, the roots of Barneys are rather humble. Besides selling his wife’s ring to pay for his store on 17th Street, the founder, Barney Pressman, bolstered his inventory with the suit collections of deceased Manhattan doyennes, which he found by reading the obituaries.
The modern Barneys took shape under the control of his son Fred, who discovered little-known designers in London and Milan and began to arrange clothes in the store with an eye toward the jet-set crowd.
But the retailer ran into trouble in the 1980s, when Fred Pressman’s sons, Bob and Gene, began opening Barneys stores around the country under a partnership with the Isetan Company of Japan.
Excesses became common. When Barneys opened its best-known store on Madison Avenue in 1993, it decorated an entire department with goatskin and installed Carrara marble tiles on the main floor.
Half of the larger stores failed and a dispute between Barneys and Isetan erupted over the ownership of the new outlets. In 1996, Barneys filed for bankruptcy protection and control of the family company fell to two creditors, Whippoorwill Associates and Bay Harbour Management.
Under Jones Apparel’s ownership, which started in 2004, Barneys once again expanded into several cities, opening big anchor stores in Boston and Dallas and smaller less expensive Co-Op formats.
But this growth did not come at the expense of the bottom line. Sales at Barneys stores open at least a year, a widely used measure in retailing, rose 10 percent in 2006, well above the industry average.
Under the terms of the sale, Jones Apparel is permitted to entertain unsolicited proposals from third parties to acquire Barneys for the next month and can entertain offers for all of Jones Apparel for almost two months. The provision is a rare opportunity for a possible higher bid from a rival.
Istithmar was advised by Citigroup and Peter J. Solomon Company. Jones Apparel was advised by Goldman Sachs and it received legal advice from Cravath, Swaine & Moore.
The board of Jones Apparel originally considered selling the entire company but pulled back when investors balked at the high asking price.
With the sale of Barneys — arguably the most coveted part of the Jones business — it may be harder for the board to find a future buyer, said Andrew Jassin, managing director, Jassin-O’Rourke Group, a fashion consulting firm, and a former executive at Jones Apparel.
Still, he said, the price the Dubai government paid for Barneys is “a great gift to the shareholders of Jones Apparel.”
We ordered a lot of food, as we wanted to try many of our usual Italian “go-to” items. Being a bit of a ‘marinara and arrabbiata sauce snob’, I was very anxious to try the sauce, as to me, that is the mark of excellent, authentic Italian cooking.
The sauce cannot be too sweet or too sour or too watery. This red sauce is essentially what separates authentic Italian food from the knock-offs. I cannot achieve that perfect balance at home, and most restaurants can’t either.
Sauteed Hen of the Woods Mushrooms
The Freds at Barneys New York Cookbook is the definitive cookbook by the celebrated chef and managing director (Mark Strausman) of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.
Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys’ restaurant Freds at Barneys New York–named after found Barneys Pressman’s son Fred–has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.
In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. The cookbook is filled with awesome recipes from the restaurant, such as Belgian Fries or Estelle’s Chicken Soup, Mark’s Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, and commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
This recipe for sauteed hen of the woods mushrooms caught my eye. I love mushrooms, especially hen of the woods mushrooms. Also known as maitake mushrooms, these mushrooms have a feathery texture but pack some hearty flavor.
- 1 pound hen of the woods mushrooms
- Salt and pepper, to taste
- 3 cups baby arugula
- ¼ cup olive oil, plus more for drizzling
- 2 garlic cloves, sliced
- 6 tablespoons aged balsamic vinegar
- Shaved slices Parmigiano Reggiano cheese
- 1 tablespoon minced fresh chives
Preheat your oven to 325 degrees F. While waiting for the oven to preheat, add the mushrooms to an ovenproof nonstick pan with a lid. Season with salt and pepper and cover, placing in the oven. Bake for 20 minutes.
Remove the pan carefully from the oven and transfer the mushrooms to a plate. Drain the pan and set aside to cool.
Divide the arugula among four plates.
When the pan has cooled enough to handle, add the pan over medium-high heat and add the olive oil to the pan. When the oil is hot, add the garlic and cook until the garlic is fragrant, about 3 minutes.
Add the mushrooms to the pan. Saute until they are a little crispy, about 5 minutes, turning to evenly cook.
Lower the heat to medium and add the balsamic vinegar. Stir to coat the mushrooms and cook for 3 to 5 minutes, or until the balsamic is thickened.
Add the mushrooms to the arugula dishes. Top with Parmigiano Reggiano shavings. Drizzle with olive oil, sprinkle with chives, and serve.
The acidic flavor of the vinegar cooks down and becomes nice and sweet, which is balanced out with the sharp Parmigiano Reggiano cheese. The arugula adds a touch of spiciness to the dish as well. Super tasty!
I feel like these ingredients would be awesome in an omelet.
You can also substitute in sliced baby bella mushrooms to make this dish more affordable.
Mark Strausman, "The Freds at Barneys New York Cookbook"
In THE FREDS AT BARNEYS NEW YORK COOKBOOK, Mark Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of Freds into your own home. Whether it’s the Belgian Fries or Estelle’s Chicken Soup, Mark’s Madison Avenue Salad or Chicken Paillard, Traditional Bolognese or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills and Chicago locations.
Mark Strausman is a chef, restaurateur, and author based in New York. In 1996, he created Freds at Barneys New York for the Madison Avenue flagship store. Subsequently, he developed satellite Freds in Chicago and Los Angeles, and in Barneys’ new Chelsea location, and remains Freds’ Managing Director. He is the author of the James Beard Award-nominated Two Meatballs in the Italian Kitchen and The Campagna Table.
If you're unable to attend the event and would like a signed copy of The Freds at Barneys New York Cookbook, please purchase the "Signed" version below.
The Freds at Barneys New York Cookbook
If you have ever had the experience of shopping at Barneys New York’s flagship store on Madison Avenue, no doubt you have also had the pleasure of dining at its restaurant, Freds at Barneys New York, named after founder Barney Pressman’s son Fred. It is a deliciously singular experience, and one you will not soon forget. If you have been so fortunate, then you are going to love The Freds at Barneys New York Cookbook, full of recipes from this wonderful establishment, allowing you to bring a piec If you have ever had the experience of shopping at Barneys New York’s flagship store on Madison Avenue, no doubt you have also had the pleasure of dining at its restaurant, Freds at Barneys New York, named after founder Barney Pressman’s son Fred. It is a deliciously singular experience, and one you will not soon forget. If you have been so fortunate, then you are going to love The Freds at Barneys New York Cookbook, full of recipes from this wonderful establishment, allowing you to bring a piece of New York chic right into your home.
In addition to all of the delicious recipes you are invited backstage, into the kitchen of the restaurant where you learn about the history of this iconic place. The book also features an archive of Freds menus, and chapters are grouped by meal instead of food type, as they are in most cookbooks.
The recipes are simple and doable, easy enough for home cooks. Even those containing a seemingly daunting list of ingredients can still be easily prepared with a bit of patience and care. There are so many recipes that you are going to want to try in this book, I can’t begin to list them all, but I will list a few, including Freds Pesto, that is as ridiculously easy to make, as it is rewarding in taste. Freds Bistro Dressing is incredibly delicious, and works on a wide variety of salads, in addition to those offered at Freds. The Palm Beach Shrimp Salad is like a vacation in a bowl. The Jewish Boy from Queens with Russian dressing — a large onion roll with roasted turkey, coleslaw lettuce, tomato, and their signature Russian dressing topping it off makes this a must.
Then novice cook will appreciate this book as much as the seasoned one will. There are simple instructions on how to make every day items including how to clarify butter, make homemade croutons, how to properly steam potatoes, and blanch vegetables. Recipes for stock, bouillon, and demi glaze are also contained within the covers of this book. Freds signature salads are some you are certainly going to want to try, because no salad is more delicious than those served at Freds.
As if all of this isn’t enough there are wonderful soup recipes in this book including one for New Jersey Summer Heirloom Tomato Soup. If you’ve ever had a Jersey tomato, you know that they are the best tomatoes on the planet, and this soup pays homage to them. The Spring Mushroom Soup is equally tasty the Lentil and Vegetable, satisfyingly hearty. Each recipe in the book is preceded with an interesting story about the recipe, and reminisces on time spent at the restaurant.
Rounding things out is a delicious section on desserts. No matter what your interest, there is something to please here, from the lighter offering of Summer Strawberry Shortcake, to Chocolate Biscotti and Coconut Macaroons, to (you knew it had to be here) New York cheesecake.
This is a book that should be in every kitchen. Buy one!
Disclaimer: I was provided with a complimentary copy of this book by the publisher in exchange for an honest review.
Thank you to the publisher for providing me with a free copy for review.
Barneys New York is an infamous upscale (fashion) store known to a huge portion of the U.S. population. Freds is the restaurant that was added to the store. It is where you can run in to celebrities, athletes, Presidents and their First Ladies, and possibly even the likes of you and I.
The book is as rich in Barneys history as it is in decadent desserts. Desserts are not, however, the main focal point. Freds serves up recipes Thank you to the publisher for providing me with a free copy for review.
Barneys New York is an infamous upscale (fashion) store known to a huge portion of the U.S. population. Freds is the restaurant that was added to the store. It is where you can run in to celebrities, athletes, Presidents and their First Ladies, and possibly even the likes of you and I.
The book is as rich in Barneys history as it is in decadent desserts. Desserts are not, however, the main focal point. Freds serves up recipes served at the popular restaurant and the photographs are enough to induce salivation so be sure to wear a dribble bib while flipping through the pages.
First up for me was my all time favorite- Tiramisu smooth and bursting with flavor. I've never used Marsala wine in my tiramisu before and was hesitant, all for no reason.
Next up for me was the Fusilli Al Basilico-delicioso. Pesto makes everything better, am I right?
I was so delighted to see numerous recipes that vegans can enjoy such as Vegan Bolognese which was superb and the Fusilli Al Basilico. Actually quite a few of the recipes can be modified very easily to fit the dietary needs of vegans, pescatarians, and vegetarians.
I haven't tried all the recipes yet but when you've been cooking for over forty-five years as I have, you can simply read a recipe and get an idea of how it will taste.