Rina Rapuano

Rina Rapuano appears in the following:

Black Sesame Seeds Can Be So Much More Than A Decoration

Wednesday, October 30, 2013

Asian and Middle Eastern cuisines have incorporated sesame seeds into both savory and sweet preparations for centuries. Yet for many Americans, sesame seeds seem to have little more use than as something to be sprinkled atop a roll or a loaf of bread.

When I was a kid, I harbored ...


Kick The Can: Soda Machines Beg For Experimentation

Wednesday, July 03, 2013

Last year, my husband picked up a nasty little habit โ€” a drinking problem, if you will. Yes, he became addicted to sparkling water. All of a sudden, he was adding mineral water to my weekly grocery list and buying precious little green bottles imported from Italy every time we ...


Bringing Back Butterscotch

Wednesday, May 15, 2013

Butterscotch is going through something of a revival. So much so, that two Kitchen Window regular contributors wanted to write about it. Therefore, welcome to the more-than-you-ever-thought-you-needed-to-know-about-butterscotch special coverage. Today is the first in our two-part butterscotch series. Check in next week (May 22) for more recipes featuring this resurgent ...


True Grits: Getting In Touch With Your Inner Southerner

Wednesday, April 03, 2013

Despite growing up in Virginia, I never tasted grits until I was in college. I remember that first bite vividly, because it left me with the impression that grits were truly disgusting. My freshman roommate would make them with her hot pot, and this vile, gluey goo made me swear ...


Trifle: A Grand Dessert With A Humble Name

Tuesday, June 05, 2012

Alternating layers of moist, spongy cake, creamy custard and sweet fruit with a dreamy whipped topping, Britain's beloved trifle is a decadent dish that can be quite simple to make.