The Most Famous Women Foodies in History

Throughout our gastronomic history, women’s appetites and appreciation for cuisine have certainly matched those of men. Yet, they have been consistently overshadowed. While the art of entertaining was left to the fairer sex, the enjoyment of eating—especially in large quantities—was deemed to be a more masculine endeavor. But one look at women in today’s media, from cookbook authors to chefs to bloggers, goes to show they contribute as much to modern food culture as men.

In order to set the record straight, we’ve come up with a list of some of the most famous women foodies in history.

Cleopatra

The Queen of the Nile was not only a keen ruler, but also a shrewd diplomat. She would entertain foreign guests with lavish feasts, featuring cuisine made with ingredients that came from the far reaches of her empire. Platters were laden with fish, wild game, roast fowl, grains, legumes, vegetables, fruits, and sweets. Beer and wine flowed freely, and servants ensured every glass was kept full. According to Pliny the Elder, when Marc Antony challenged Cleopatra to host the most extravagant banquet in history, she complied by dissolving her pearl earring—worth the equivalent of millions today—in a cup of vinegar and then drinking it. Well played, Cleopatra.

Try making Egyptian kushari in her honor; image courtesy of Shutterstock

Catherine de Medici

In addition to bringing several Florentine chefs with her to France when she married Henry II, de Medici ushered in the use of forks, formal table settings, and dining etiquette. She is also credited with introducing new ingredients—including olive oil, white beans, artichokes, truffles, and sweets, such as mousses and sorbets—to France, and is said to have inspired a renaissance in French cuisine. While her influence may have been slightly exaggerated, she certainly made her mark on the French palate.

Women were once forbidden from eating artichokes, so you know what you have to do; image by Chowhound

Catherine the Great

The Empress of Russia, aka Catherine II or Catherine the Great, was as politically savvy as they come. A stickler for routine and living what was considered to be a healthy lifestyle for the 18th century, she consumed the same simple fare—coffee in the morning, an apple or two in the evening—each day. However, lunch was the largest meal of the day and usually featured a combination of Russian and foreign dishes. The tsarina also went out of her way to honor her frequent guests by serving them their favorite dish, no matter how extravagant, and is credited with establishing the custom of taking afternoon tea in Russia.

Host your own afternoon tea in homage; image courtesy of Shutterstock

Empress Dowager Cixi

This concubine-turned-empress was the last ruler of the Qing dynasty in China. She had a refined palate and demanding persona, and kept both an Imperial kitchen and Western kitchen within the Forbidden City, employing hundreds of cooking staff. It’s said that she was served over 120 dishes at every meal. The kitchen was divided into sections that specialized in making a variety of delicacies each day, including noodles, steamed buns, dumplings, wok-fried dishes, meats, vegetables, pastries, and sweets. Only the finest ingredients were used, and some of Cixi’s favorite dishes, such as individually stuffed bean sprouts (yes, you read that correctly), were made using painstakingly tedious techniques.

Skip the bean sprouts and stuff some dumplings instead; image courtesy of Pixabay

Sidonie-Gabrielle Colette

It should come as no surprise that French author Colette was a true gourmand, since food features so prominently in her books. Her prose drips with sensuous descriptions of young lovers expressing their desire through the exchange of edible gifts, like Champagne and candy. But Colette wasn’t just a hedonist. During World War II, she made a living writing articles for women’s magazine Marie-Claire, including practical recipe advice on how to make rationed ingredients, such as milk and eggs, stretch farther. After the war, she struck up a friendship with Raymond Oliver, the chef and owner of Le Grande Véfour, a restaurant in the Palais-Royale, where you can still find the seat named for her at her favorite corner table.

Clafoutis is a tres French way to use up milk and eggs; image by Chowhound

Alice B. Toklas

Perhaps best known as the life partner of famous American author Gertrude Stein, Toklas was an accomplished writer in her own right. Growing up in an upper middle class German-Jewish family in San Francisco, Toklas was used to dining on French cuisine. But it wasn’t until she lived in Paris with Stein that she became familiar with regional French cooking. Toklas spent years collecting recipes and learning different techniques, often entertaining famous friends and artists, like Picasso. Eventually, she wrote “The Alice B. Toklas Cook Book,” which includes a foreword by M. F. K. Fisher and a recipe for hashish fudge.

Classic chocolate fudge (hashish not included); image by Chowhound

The Alice B. Toklas Cook Book, $12.74 on Amazon

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Frida Kahlo

According to Guadalupe Rivera, Kahlo’s stepdaughter and co-author of “Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo,” the famous artist considered being a good cook part of her identity not only as a Mexican woman, but also as a wife to fellow artist, Diego Rivera. Kahlo apparently loved to entertain, often inviting friends and family over to celebrate birthdays and popular holidays, such as the Day of the Dead. From prickly pear to pulque, fresh corn tamales to flan, Kahlo reveled in her role as a consummate host and accomplished cook.

We feel Frida would definitely have approved of edible flowers; image courtesy of Shutterstock

Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, $24.80 on Amazon

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Check out some other famous female food personalities via our favorite classic women-authored cookbooks (not to mention more contemporary titles), our profile of the women behind Coolhaus, our interview with chef Mia Castro, our exploration of the most significant women in American food history, and our guide to the best L.A. restaurants from the women of “Top Chef.”

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

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Spring Produce Guide: What’s In Season and How You Should Use It

It’s spring: time to give winter staples the boot and dedicate dinnertime to those tender young things now appearing at greenmarkets and farm stands. You want to know when new vegetables will come into season, and the best ways to use them, and we’ve got you covered. We look forward to these spring vegetables (and herbs, and fruits) every year, for the new start they represent and for the fact that they’re all so vibrant and delicious. If you’re getting impatient for their arrival, we feel you, but tide yourself over with the promise that these are all on their way, and may even now be showing up.

Spring Produce Season Cheat Sheet

Below, an A-Z of our favorite spring vegetables and when they usually appear (and exit, after all too brief a stay)—of course, it all depends on where you are, what the weather’s doing in any given year, and so on, but in general, these periods are when each ingredient is at its peak.

• Artichokes (Oct. – May; best between Mar. – May)
• Asparagus (Feb. – Jun.; best in April – May)
• Baby Carrots (May)
• Chives (May – Jun.)
• Fava Beans (Mar. – May)
• Fiddlehead Ferns (April – May)
• Green Garlic (Feb. – Jun.)
• Kohlrabi (Feb. – Apr.)
• New Potatoes (Apr. – Jul.)
• Nettles (Jan. – Jul.)
• Pea Sprouts or Pea Shoots (Mar. – May)
• Peas (Apr. – May)
• Ramps (Apr. – Jun.)
• Rhubarb (Apr. – Jun.)
• Snow Peas (Apr. – Jun.)
• Strawberries (Apr. – Jun.)
• Tarragon (Apr. – Aug.)
• White Asparagus (Apr. – Jun.)

Spring Produce Guide

Get more in-depth info on each precious bit of produce you’ll see this season, including ideas on how best to use them while you can.

Artichokes

Chowhound

These edible thistles contain an acid called cynarin that makes everything taste sweet after eating them. They are a little time-consuming to prepare, but lovers of artichokes (like Catherine the Great, for one) know it’s worth it. See our Basic Steamed Artichoke recipe and pair the tender leaves with a classic aioli or any other dipping sauce you fancy.

Asparagus

Chowhound

You are probably well aware by now that “asparagus pee” is a thing, but did you know China is the world’s top asparagus producer, or that it takes three years to grow from a seed? While it’s common practice to snap off the woody ends, you can usually simply use a veggie peeler to shave off the tougher layer on the bottom. Tender spring asparagus is delicious raw in a salad, simply roasted, or starring in various other preparations, like our Asparagus Frittata recipe.

Baby Artichokes

Chowhound

These small, tender artichokes grow lower down on the stalk than their more mature brethren. They just need to be trimmed a bit, and can be eaten raw if sliced very thinly, or halved or kept whole and then cooked. So if you find preparing full-size artichokes a pain, keep your eyes peeled for these little guys. And try them in our Braised Baby Artichokes recipe, roast them for a nuttier flavor, or fry them for a crisp snack.

Baby Carrots

Pixabay

The first carrots were cultivated in Afghanistan, and were more purplish-red than orange. You can find them in various colors from pale yellow to dark purple at farmers’ markets and some grocery stores these days, with the darker colors being sweeter. But true baby carrots are not the same thing as those orange nubs you buy in bags; those are just whittled-down chunks of larger carrots with clever marketing behind them. Look for intact baby carrots in spring, and braise, steam, or roast them whole for a lovely presentation. If you scrub them well, there’s no need to peel off the skin.

Chives

Pixabay

One of the first herbs to emerge from the ground, chives are not the same as scallions or green onions, though they are a member of the allium family and have that characteristic pungent smell and taste. They’re more delicate and sweet than raw onions or garlic, though, and are great snipped into salads and sprinkled on top of all sorts of things, from pasta and soup to risotto, quiches, tarts, and roasted veggies. Blend them into chive butter, biscuit dough, and salad dressing too. Basically, use them everywhere. You can (and should!) also eat their flowers. Chives freeze and rot easily, so store them in the warmest part of the refrigerator.

Fava Beans

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Favas were the only bean known to Europe until the discovery of the New World. They are a truly spectacular treat, but like the artichoke, they’re high-maintenance. You have to split open their pods, of course, and then pinch each individual bean out of its skin as well. But the reward is tender, bright green, sweet, spring-flavored bliss. If you have really small favas—like, pea-sized—then you can get away with leaving them in the skin. Or try this trick from The New York Times: roast larger favas and then eat them like edamame, popping them from their skins as you snack.

Fiddlehead Ferns

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The unfurled fronds of young ferns are a popular ingredient in Indonesian cooking, but they’ve also become a hot ticket on artisanal American menus. You can prepare them in many ways, but you should always clean them well (those curls hold on to dirt, bugs, and potentially dangerous bacteria), and boil or steam them until tender, after which you can saute them if you like. This Gulai Pakis recipe puts them in a rich coconut milk sauce with fragrant spices like ginger, lemongrass, and turmeric.

Green Garlic

Pixabay

Green garlic is pulled from the ground before the actual garlic bulb forms and looks similar to scallions, but tastes like a much milder version of a garlic clove. Try it in our Green Garlic Aioli recipe or our Angel Hair Pasta with Green Garlic Cream recipe—or make it into pesto, or chop it up to mix into salads for a bit of bite.

Kohlrabi

Pixabay

The German-derived name of this homely vegetable translates as “cabbage turnip” and it’s a delicious flavor hybrid of broccoli, celery, and potato—which helps explain why it’s so good in our Mock Potato Salad recipe, not to mention roasted or made into a mash. You can eat it raw, too, in slaws or salads, especially when you get your hands on the small, tender specimens that turn up in spring.

New Potatoes

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New potatoes are freshly dug potatoes that have not reached maturity and have never been kept in storage. Tender, creamy, and mildly earthy-sweet with the thinnest skins (don’t even consider trying to peel them), they’re great in all sorts of potato salads, or simply steamed or roasted with fresh herbs, butter, and salt and pepper.

Nettles

Chowhound

Nettles are covered in tiny, hollow, needlelike hairs filled with a toxicant that irritates people’s skin—hence their full name, stinging nettles. Cooking, drying, or freezing nettles renders them totally safe to eat, but you have to wonder who first felt brave enough to figure that out. Try them simply sauteed as a green side, or (once cooked) pile them up on on ricotta toasts. They have a nutty, herbal flavor that’s great in soup or on pizza too. Swap them in anywhere you’d use cooked chard or spinach, in fact.

Pea Shoots

Shutterstock

Pea shoots (or pea sprouts, or pea tendrils) are the tender first growth of the snow pea or English pea plant. They can be found year-round but become more prevalent at farmers’ markets in the spring. With a sweet, clean taste reminiscent of peas (shocking, right?), they’re great in salads or stir-fries.

Peas

Shutterstock

Peas were originally very starchy; gardeners cultivated the sweet green garden pea during the Renaissance, and now they’re one of the most exalted spring treats around. Cook them gently, if at all. A couple of our favorite ways to use them are in our bright Green Pea Soup recipe (equally good warm or chilled), and our Pea Custard Salad, which is an elegant interpretation of spring on a plate.

Ramps

Shutterstock

Ramps are a wild leek native to Appalachia. Like many other formerly under-the-radar ingredients (nationally speaking, at least), they’ve become an incredibly sought-after farmers’ market item and darling of chefs. To wit: try David Chang’s Pickled Ramps recipe. You can also braise them, grill them, or roast them. Read more about why people obsess over ramps if you’re not yet one of them.

Rhubarb

Pixabay

This perennial vegetable of Asian descent has toxic leaves that shouldn’t be eaten. The edible stalk of the plant looks something like pink-to-ruby-hued celery and tastes incredibly bitter and astringent when raw, which may explain why it so often turns up in sugary desserts that balance the rhubarb’s tart flavor. Technically, it’s a vegetable, but is usually treated like a fruit—baked into pies, crumbles, bars, and the like. But try it in our savory Rhubarb-Braised Chicken recipe too—and consider our Roasted Rhubarb Compote recipe and Rhubarb Syrup recipe while you’re at it.

Snow Peas

Shutterstock

The French name for snow peas is mange-tout, which translates as “eat it all”—quite true, since not a bit of them goes to waste; they’re tender enough to eat as-is, including the sweet pod (just pull off the stringy tips/ends first). These are available year-round but peak in the spring and fall. Toss them into salads, or stir-fry them. (Incidentally, sugar snap peas are a cross between snow peas and English peas, and can also be eaten raw.)

Strawberries

Pixabay

Wild strawberries were so plentiful in America that there was limited garden cultivation of the fruit until the late 18th century. Now, they’re gown on mega-farms all year round, but they’re only truly great in season, from mid-to-late spring through summer. Naturally, they shine in desserts from strawberry shortcake to pie, but work equally well raw in salads like our Shaved Fennel and Strawberry Salad. Try preserving them in homemade jam or jelly too—because you’ll want to hold on to that flavor as long as possible.

Tarragon

Shutterstock

Tarragon was once thought to ward off serpents and dragons and to heal snakebites. We don’t know about that, but it is a fantastically fragrant and underappreciated herb from the sunflower family, with notes of sweet anise. It’s strong, but using it fresh gives you a little more margin for error; use it to infuse vinegar, or pair it with eggs (like our Deviled Eggs with Tarragon) or chicken (as in our classic Tarragon Chicken Salad recipe). It’s also good in mocktails (or cocktails) or made into a savory shallot-herb jam for grilled cheese sandwiches and roasted meats.

White Asparagus

Shutterstock

White asparagus is grown without exposure to sunlight, which would turn the stalks green—otherwise, it’s the exact same thing as the more common produce section staple. It does cost more due to the extra labor involved in growing it, and it does have a slightly different, more delicate flavor. Try showcasing it in our White Asparagus Soup recipe.

Since it would be a shame to waste any of these lovely ingredients, see our guide on how to reduce food waste, and our tips on storing fresh fruit and vegetables so they last longer. And explore all the rest of the season’s best at our spring headquarters.

This post was originally published on April 23, 2007 and was updated with new images, links, and text on March 30, 2019.

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What Is the Difference Between Ricotta and Cottage Cheese?

Look at them side by side and it might be difficult to come up with an answer to the question, “What is the difference between ricotta and cottage cheese?” Just because they’re both pale, shapeless blobs compared to their stiffer dairy counterparts doesn’t mean ricotta and cottage cheese don’t deserve attention and distinction. One kind conjures images of rich Italian pastas and desserts, and the other makes you think of dieting and grapefruit. The real difference between ricotta and cottage cheese is fourfold: ingredients, texture, taste, and best uses in recipes—so pretty much everything. They do look similar, though, don’t they? And they’re both pretty mild-mannered. But you can’t always substitute one for the other.

Both cheeses are usually made from cow’s milk and are fresh, so they don’t have that aged pungency that you get from other cheeses (read more about aged cheese vs fresh cheese). They’re also both soft, white, and moist. That’s about where the similarities end.

Ricotta Cheese

Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. The word stems from the Latin recocta, meaning recooked.  Ricotta feels smooth but slightly grainy. It tastes subtly sweet.

Of course, there are exceptions. Ricotta salata, which means “salty,” is salted and aged at least three months, resulting in a texture more like feta. American ricotta adds whole or skim milk to the whey, producing a wetter, creamier style than the Italian versions. Ricotta has a higher caloric and fat content than cottage cheese, but less salt.

There are so many wonderful ways to use ricotta in your cooking. Dollop ricotta on pasta, fold it into a sauce, or spread it on a toasted slices of baguette with a drizzle of honey or under tomatoes for bruschetta. Ricotta is beloved as a filling for pasta shells, manicotti, ravioli, cannoli, classic lasagna, and cheesecake. But you can also simply bake ricotta for a great, easy party appetizer. Watch how the perfect ricotta cheese is made in Brooklyn and get tips on what to do with leftover ricotta cheese.

Cottage Cheese

Cottage cheese is made from the curds of milk, either whole, part-skimmed, or skimmed. It comes in large-curd, medium-curd, and small-curd varieties. Sometimes you can find it flavored with chives or pineapple as well. It’s lumpier and wetter than ricotta, and it has a lot more sodium.

You can use cottage cheese instead of ricotta for lasagna and stuffed shell recipes, but usually that’s only for people looking to lower the fat and calories in their dish, rather than a taste or texture preference. Strain or blend the cottage cheese if you want the consistency to be closer to ricotta. You cannot, however, use cottage cheese in a cheesecake that requires ricotta.

Cottage cheese is often eaten mostly by itself, served with fruit at breakfast or as a healthy dessert.  Watch our video to learn how to keep cottage cheese fresh longer.

Now that you know the difference between ricotta and cottage cheese, time to get cooking with them both!

1. Homemade Ricotta Cheese

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Whey is hard to find, so this easy homemade ricotta recipe uses milk and cream, as well as salt and distilled white vinegar. You can make this cheese in less time than it takes to go to the store, buy a pre-made version, and return home. Get our Homemade Ricotta Cheese recipe.

2. Herbed Ricotta Spread

Five or 10 minutes are all you need to make an impressive, luxurious spread to go atop your toasted baguette slices. You just need to add chopped chives, parsley, basil, and lemon juice to some ricotta. Top it with prosciutto, and damn: Consider your hors d’ oeuvres delivered with panache. Get our Herbed Ricotta Spread recipe.

3. Winter Greens Lasagna

With all the crème fraiche, ricotta, heavy cream, and parmesan cheese in this lasagna, green health-food haters can’t protest. It’s just too decadent to turn up your nose at this vegetarian dish. The red kale and Swiss chard are gonna give you nutrients whether you like it or not. Get our Winter Greens Lasagna recipe.

4. Baked Ziti with Meatballs and Ricotta

Chowhound

Baked ziti is a classic full of good things: pasta, tomato sauce, meatballs (here, we just make ours from Italian sausage so they’re super easy), and ricotta dolloped everywhere. Think of this as a less formal version of Italian Sausage Stuffed Shells—and just as delicious. Get our Baked Ziti with Meatballs and Ricotta.

5. Lemon Ricotta Pancakes

Fluffy whole-milk ricotta and the zest of three lemons do a lot for these pancakes, but the real trick to their heavenly texture is in the egg separation. You add the yolks in like normal, but you whisk the egg whites until you get soft peaks, and then add them at the last minute to the batter. Get our Lemon Ricotta Pancakes recipe.

6. Ricotta Honey Tart

A simple buttery flour crust spiked with lemon encases a filling of ricotta, lemon zest, clover honey, cinnamon, egg, and a topping of slivered almonds. It’s simple, and it’s wonderful. Get our Ricotta Honey Tart recipe.

7. Chilled Chile con Queso with Cottage Cheese

Lisa Fain

The two cottage cheese recipes to come below, while delicious, could definitely be considered homely—but this healthy cottage cheese-based take on queso from The Homesick Texan is gorgeous surrounded by a rainbow mix of vegetables, and a perfect light app for spring garden parties and summer barbecues galore. Don’t think it’s mild-mannered, though; the flavors are bright and earthy with a little spice, thanks to jalapeños, onion, garlic, cilantro, vinegar, and cumin. Get the Chilled Chile con Queso recipe.

8. Noodleless Zucchini Lasagna

Low carb and lower fat, this rendition of lasagna uses cottage cheese mixed with grated parmesan as the creamy filling and strips of thinly sliced zucchini instead of noodles. Perfect for using up all the extra summer squash you’ll soon no doubt be dealing with… Get our Noodleless Zucchini Lasagna recipe.

9. Bubbe’s Luchen Kugel

Bayla Scher gave us her low-fat version of traditional Jewish noodle kugel, so you’ll be using low-fat cottage cheese and low-fat sour cream in this flexible dish that can be served warm or cold. Perfect for Passover, or any homey Sunday night. Get our Bubbe’s Luchen Kugel recipe.

Get answers to more of your nagging kitchen questions.

This post was originally published on March 8, 2017 and was updated on March 30, 2019.

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Try These International Egg Dishes to Celebrate Spring

Fried, boiled, poached, scrambled, or cracked over the head of a New Zealand senator, there’s no denying the versatility and international appeal of the incredible, (mostly) edible egg.  Here you’ll find some of the most delectable egg dishes from around the globe covering all categories from breakfast to dinner, savory to sweet, and even a liquid boozy option. Get crackin’!

Shakshuka

Chowhound

Shakshuka (or shakshouka) is finally getting some love stateside which begs the question: Why has it taken this long? The Israeli and North African skillet-cooked breakfast favorite is a sure-to-satisfy combination of eggs baked in a spicy tomato sauce and topped with feta cheese. A dollop or two of zhug, the green pesto-like Yemini condiment, offers a vibrant pop for the eyes and palate. Don’t forget to serve with pita or challah to sop up every last drop of goodness. Get our Shakshuka recipe.

Breakfast Sausage and Cornflake Scotch Eggs

Chowhound

A hard-boiled egg wrapped in sausage and deep fried will make any nutritionist squeamish, but sometimes you just gotta live a little. This particular take on the UK pub staple is a full-on breakfast bonanza, taking advantage of breakfast sausage and a crisp, cornflake crust, plus a drizzle of maple syrup to add some sweetness to this oh-so-savory snack. Get our Breakfast Sausage and Cornflake Scotch Eggs recipe.

Egg Yolk Ravioli with Bacon-Sage Sauce

Chowhound

Is there anything more satisfying than gently easing the side of your fork into an uova da raviolo, then watching with glee as the signature egg yolk slowly oozes from the cheese-stuffed oversized pocket of pasta? Well, eating it, for sure, especially when the raviolo is topped with a decadent bacon and sage sauce. Get our Egg Yolk Ravioli with Bacon-Sage Sauce recipe.

Tamagoyaki

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If you’re a fan of sushi you’ve likely come across tamagoyaki which was infamously featured in the hit documentary “Jiro Dreams of Sushi” – an apprentice is literally driven to tears trying and failing hundreds of time to meet his master itamae’s exact specifications. This home version of the multi-layered omelet which sings with sweet and savory notes thanks to the addition of dashi, soy, and sugar, may not meet Jiro’s lofty standards but it is bound to impress those who don’t carry a Michelin star (or three). Get the Tamagoyaki recipe.

Huevos Rancheros with Elote Topping

Jon Melendez

There’s no better way to start your morning than with this Mexican classic which layers fried tortillas, fried eggs, and salsa. Joy Wilson (better known as Joy the Baker) takes her huevos rancheros to another level, adding chipotles to her sauce for extra smokiness and topping the dish off with her spin on elote… the glorious street food standard which combines corn, mayo, and cotija cheese. Get the Huevos Rancheros with Elote Topping recipe.

Avgolemono Soup

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Eggs and lemon offer a one-two punch of richness and brightness in this soul-satisfying Greek chicken and rice soup. Be warned, avgolemono falls on the heartier side of the soup spectrum so consider serving with a light entrée or simply treating it as the main event. Get the Avgolemono Soup recipe.

Kuku

Chowhound

As fun to say as it is to eat, kuku is a popular Persian baked egg preparation reminiscent of an Italian frittata. This particular version relies on a mixture of fresh herbs and spices that aren’t too hard to find in America, though the blend of cumin, cardamom, spinach, cilantro, and leeks are bound transport your taste buds to the eastern side of the globe. Get our Kuku recipe.

Pasteis de Nata

Felix Kolthoff/Unsplash

Eggs are a common ingredient in countless desserts but they proudly take center stage in this beloved Portuguese tart. The two-bite treat features a crispy, flaky crust which houses a rich, golden baked custard (until you see some brown spots, it ain’t ready–but keep that thermometer handy to prevent overcooking). For optimal pleasure, eat it while it’s warm. Get the Pasteis de Nata recipe.

Ramos Gin Fizz

Chowhound

Who knows what Henry C. Ramos was drinking when the famed New Orleans bartender masterminded his signature namesake cocktail? The Ramos Gin Fizz is a luscious blend of gin, citrus, cream, and club soda, but the addition of egg whites turns this sweet concoction into a frothy delight. Get our Ramos Gin Fizz recipe.

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