NYWCA -- Features

	Features/News
		Current Favorite Recipe
		Favorite Recipes Archive
		Member Showcase
		Member Showcase Archive
		Past Program Reports

White Chocolate Key Lime Bars<BR>by Tish Boyle

White Chocolate Key Lime Bars
by Tish Boyle
Ginger and lime are both strong flavors, but they marry perfectly, particularly in this variation of the Florida treasure, Key Lime Pie.

Key lime is a shade tangier than the variety you find in the grocery store, Persian limes. Fresh Key limes are virtually impossible to find, so I recommend bottled Key lime juice, which is now available in many supermarkets and gourmet food shops. If you can't find that, then use the juice of fresh-squeezed limes — but not bottled reconstituted lime juice.

These bars can be made up to three weeks in advance; when frozen, they can be cut cleanly. For the white chocolate topping, use a good-quality white chocolate, like Lindt. > MORE

Member Profile: Anne McBride
by Francine Cohen
There's a passion for la dolce vita that runs through the membership of NYWCA. > MORE

Learning from others, and sharing information with other members, are valued benefits of being a part of the New York Women's Culinary Alliance. And that's what Food Talk is all about. Here, you'll find articles written by members, to share with others, on such topics as current food trends, current culinary issues, and business advice of being a part of the food industry.

My Story & Advice: A Night with Sara Moulton
On June 1, 2010, at the French Culinary Institute, NYWCA co-founder and former Food Network star Sara Moulton shared the origins, twists and turns of her exceptional food career. > MORE


	Photo Credits: Tomatoes- Food Stylist: Delores Custer, Photographer: Dennis Gottlieb ; -; Key Lime Bars- John Uher; -		site design by bitflip