TIP OF THE DAY: Mix Crudités With Green Salads

Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle.   We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
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FOOD FILM: Three Stars ~ Three-Star Michelin Chefs

We were excited when we were invited to see the new film, “Three Stars,” a documentary that showcases 10 of the world’s Michelin three-star chefs.* Also featured is Jean-Luc Naret, director of the Guide Michelin, founded in 1900. He provides insights into the rating system and the economic and personal benefits of earning that third…
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TIP OF THE DAY: Make A Triple Heirloom Tomato Salad

A tomato salad feast. Photo courtesy chef Mauro Colagreco.   A tomato lover’s favorite months should be August and September, when the crop of vine-ripened tomatoes yields exquisite bounty. We splurge on $4/pound heirloom tomatoes (that’s the New York City price—don’t let it scare you if you live elsewhere), which are available at our farmers…
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TIP OF THE DAY: Make Dessert Cocktails

Drink your dessert. Photo courtesy DiSaronno.   Dessert is an American tradition—sone sweetness to end the meal. But if you’re serving adults, before planning for cake, ice cream or other favorite, consider if you might rather have a dessert cocktail. Recipes often include ice cream and a liqueur. This recipe, courtesy of DiSaronno, makers of…
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