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[1] Penuche, an old-fashioned brown sugar treat. Here’s the recipe from Endlessly Inspired. [2] Nut-free penuche. Here’s the recipe from Fearless Fresh. [3] What could make it better? Some chocolate and sea salt. Here’s the recipe from Rook No.17. [4] Piloncillo, a cone of panocha. Here’s more about it from Sweet Potato Chronicles. July…
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[1] This BLT has a layer of spicy crab salad. Here’s the recipe (photo © Olive Magazine). [2] Grill pineapple and add siracha mayo. Here’s the recipe (photo © Half Baked Harvest). [3] A lobster club on a toasted roll. Here’s the recipe (photo © Fish The Dish). [4] A fried green tomato BLT with…
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[1] Tomato and burrata crostini (recipe below—photo courtesy Good Eggs). [2] Avocado and sliced egg crostini (photo courtesy Safest Choice). [3] Instead of breakfast grilled cheese, make skillet fondue (photo courtesy La Brea Bakery). [4] Diced strawberries atop goat cheese (photo courtesy Whole Foods Market). If you like to crunch on toast for breakfast,…
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Get out your mandoline and make a shaved salad. Thinly-shaved foods not only have visual elegance, but enable a better melding of flavors on the fork. Serve them as a first course, a salad course after the main course, or a light lunch (for example, plated with cold chicken, roast, seafood). Photo #1, from Rolf…
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[1] This golden herring caviar (kazunoko) is not particularly flavorful, but is served with seasonings for the Japanese new year (photo © Just One Cookbook). [2] Salmon caviar is much less pricey than sturgeon caviar, but if you want to eat a lot of it, prepare to open your wallet (photo © Petrossian). [3] Avruga,…
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