Ari LeVaux

Editors’ Lounge

a Food Content Self-Service Buffet

All materials in this archive are copyright Ari LeVaux.  Anything you download should be with the intent to publish and compensate after having made prior arrangement to do so. None of these materials are to be shared or dispersed in any way without permission. All materials are available for direct download as word.doc and .JPG files

Remy and the Chocolate Bean

Uncategorized

All cooking is an expression of love, but chocolate, more than most foods, confers the feeling of being loved. And for the last several years Remy has been researching the process by which chocolate is created from raw cacao beans. So when we arrived in Hawaii a few weeks ago, Remy was ready. 

Pomegranate Hummus

pomegranate

The ruby colored seeds, called arils, can turn the average cook into a culinary magician, as garnishing with pomegranate seeds entails roughly the same wrist motion of casting a spell.

English Ravioli

pasta, squash
Illustration: Chloe Buising   Butternut Squash Ravioli a la Todd English If a famous chef hands you a caviar’d cracker, it doesn’t prove anything. Like, of course it tastes good. It’s freakin’ caviar.  True culinary brilliance is revealed by the creation of extraordinary food from the most humble of building…

Crème Brûlée Flambè

custard, dessert

Fire can be as cleansing and creative as it can be destructive, provided you can rise like a phoenix from the ashes. A group of phoenixes, incidentally, is called an odyssey. That name is appropriate, because the flaming orange custard upon which I’ll be launching you into 2025 is definitely a trip.

Harvest Omelet

Uncategorized

The tomatoes, corn, squash, beans and other typical harvest crops are piling up in the fields and farmers market tables, and even the plants that petered out during the heat of summer, like spinach, lettuce and radishes, are back. All in all, it’s a great time to be hungry. 

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