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RECIPE: Marinated Anchovies

Marinated fresh anchovies. Photo courtesy
Flavor Your Life.


This one‘s for sushi, sashimi and anchovy fans, requires no cooking and is served chilled—great summer fare!

There are many more ways to serve anchovies beyond Caesar salad, canapes and pizza. One of our favorite ways is as a first course or hors d’oeuvre:

This recipe, courtesy of, serves four. There are other delicious olive oil-based recipes on the website.



  • 14 ounces fresh anchovies (scaled off and without head and bone)
  • 1 clove garlic, peeled and thinly sliced
  • Fresh lemon juice
  • Fresh parsley, chopped
  • Pinch of salt and pepper or crushed red chile pepper
  • Extra virgin olive oil
  • Boston lettuce
  • Preparation

    1. RINSE the anchovies completely, drain and dry towel.

    2. PLACE anchovies on a dinner plate with the inside facing upwards. Make sure that the anchovies do not overlap.

    3. ADD a pinch of salt to the anchovies and sprinkle them with lemon juice.

    4. SPRINKLE garlic slices over the anchovies.- Cover the dish of anchovies with plastic wrap and let them marinate in the fridge for about 3 or 4 hours. When the anchovies are ready, they should be white. When ready to serve…

    5. REMOVE anchovies fron fridge, remove the slices of garlic and add a drizzle of oil, chopped parsley and a sprinkle of black or crushed chili pepper.

    6. SERVE on a bed of Boston lettuce with toasted rustic bread and a crisp, minerally white wine like Chablis, Pinot Gris or Pinot Blanc; Riesling, Sauvignon Blanc, Pinot Gris or Viognier.



    TIP OF THE DAY: Things To Do With Polenta Slices

    Stack slices of grilled polenta with your
    favorite fillings; here, crab salad and
    guacamole. Photo courtesy Costanero
    Cocoino Peruana.


    Polenta—which is both the Italian word for cornmeal and a cooked dish made from it—has become popular in America through Italian and Continental restaurants. But it’s not new to America. For the first two centuries of The United States, American diets contained much cornmeal—in bread, breakfast cereal and other recipes. It was gradually replaced by refined wheat flour.

    While corn itself is a whole grain, polenta is refined: It is degerminated cornmeal, with the germ and endosperm (which contain the fiber and other nutrition) removed. As with all refined grains——the majority of the grains we consume—the protein, iron and vitamins are left on the factory floor.

    But that doesn’t mean it isn’t a delicious addition to the table. We spotted this attractive starter at Costanero Cocoino Peruana, a Peruvian restaurant in Montclair, New Jersey. It reminded us of Caprese stacks, one of our favorite first courses to make with summer’s heirloom tomatoes (see photo below).

    You can make polenta from scratch, or buy it in rolls, available in most supermarkets. The latter makes it easy to create stacked appetizers and sides. It’s available in plain plus flavors such as basil-garlic and sundried tomato.



    The most time-consuming part of this recipe is deciding what to layer in-between the polenta slices. Tips: Select different colors, and check out your leftovers to see what could work. You can serve the stacks with a lightly-dressed frisée or mesclun salad.


  • Polenta, three slices per serving
  • Pesto, remoulade, thousand island dressing or other sauce for garnish (match sauce to fillings)
  • Optional: fresh herbs for garnish
    Then, select two fillings:

  • Bacon, crumbled (variation: bacon and onions cooked in the bacon fat) or prosciutto
  • Carrot salad
  • Cheese: goat cheese, mozzarella or other favorite, preferably soft or semisoft
  • Crab, shrimp or other protein salad, finely chopped
  • Cranberry sauce or chutney
  • Giardiniera or marinated chopped vegetables
  • Guacamole or vegetable puree (broccoli, pea, red bell pepper or anything colorful)
  • Chicken, ham, turkey or other protein, diced (a great use for leftovers)
  • Herb-marinated mushrooms, finely chopped
  • Mashed potatoes—update the flavor with fresh chives, basil, or flavored olive oil
  • Sautéed or steamed spinach or kale, seasoned with garlic
  • Smoked salmon or other smoked fish
  • Spread of any kind
  • Anything else that appeals to you


    1. SLICE polenta into desired thickness; broil, fry or grill until edges become slightly crisp.

    2. TOP first polenta round with first filling and top with second polenta round. Use a spatula to make the filling flush with the edges of the polenta. Repeat with second filling and third polenta round.

    3. PLATE as desired, with pesto/sauce, fresh herbs and/or salad.


    There are two styles of polenta: creamy polenta, which is like cooked grits, and sliced polenta, in rounds or squares/rectangles. These recipes use rounds from purchased rolls of polenta. Start by slicing and grilling/frying the rounds.


  • With maple syrup or topped with a fried egg.

    A vertical Caprese salad: tomatoes, mozzarella and basil. You can grow the beautiful opal basil here with seeds from, or buy it at a farmer’s market.

  • “Huevos rancheros” style, topped with cheese, a poached egg and salsa.
    Lunch, Dinner Or Sides

  • Topped with mushroom ragu.
  • On a bed of sautéed bell peppers, mushrooms and onions.
  • Topped with any kind of sauce or mix of leftovers: cubed ham, capers, whatever.
  • “Hash browns” or fries: Cut roll into fry-size planks,fry and dust them with grated parm Parmesan.
  • Breaded, fried and served with pesto or a dipping sauce.

  • Polenta cookies (recipe)
  • Ratatouille With Crispy Polenta (recipe)
  • Smoked paprika Shrimp With Poblano Polenta (recipe)


    TIP OF THE DAY: Adapting A Classic, Greek Nachos

    The Greek cousin of nachos. Photo courtesy Chobani Greek Yogurt.


    Today’s tip looks at adapting popular recipes to other cultures. As an example, we’re giving Tex-Mex nachos a Greek makeover—a fresh spin on a party classic that uses feta and naan or pita crisps instead of Cheddar or Jack cheese and tortilla chips. It also adds some heartiness with ground lamb.

    This recipe, from Chobani Greek Yogurt, makes 6 servings. Enjoy it with beer, wine or iced mint tea.



    For The Yogurt Salsa

  • 1 cup plain 0% Greek yogurt
  • 3/4 cup feta cheese, crumbled
  • 1/2 cucumber
  • 1/2 red onion
  • 1/2 teaspoon cumin powder
  • Sea salt to taste

    For The Nachos

  • Naan bread or pita
  • 2 tablespoons olive oil
  • 1 pound ground lamb (or veal, beef, turkey)
  • Fresh baby spinach leaves
  • Kalamata olives
  • Chopped tomatoes
  • Feta cheese
  • Italian herb seasoning or oregano

    A delight for feta fans. Photo courtesy Chobani Greek Yogurt.



    1. PREHEAT oven to 400°F.

    2. BROWN ground lamb in olive oil over medium heat until fully cooked; then drain oil.

    3. RUB naan bread with small amount of olive oil, sprinkle with salt, cut into triangle wedges with pizza cutter and place on baking sheet. Bake for 5-10 minutes to desired crispness.

    5. COMBINE yogurt, cucumber, onion, feta cheese, salt, and cumin in a food processor; process to desired smoothness. Add more onion, cucumber, and/or feta cheese as desired.

    6. ASSEMBLE nachos by placing triangle wedges of naan on a plate, then fresh spinach, then ground lamb, yogurt salsa, olives, tomatoes, more feta cheese and italian herb seasoning on top as desired.

    Find more recipes at



    RECIPE: Sweet Pea Deviled Eggs

    For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions.

    Substituting peas and avocado for half of the egg yolks reduces the cholesterol load.

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Makes: 24 stuffed egg halves

    RECIPE: Sweet Pea Deviled Eggs


  • 12 eggs, hard-cooked
  • 1 cup cooked spring peas or 1 can (8.5 oz.) Del Monte Sweet Peas-No Salt Added, drained
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup light mayonnaise
  • 1-1/2 teaspoons sugar (optional)
  • 1 tablespoons plus 1 teaspoon cider vinegar
  • 2 teaspoons prepared mustard
  • Salt and pepper, to taste
  • Chopped fresh basil, chives or parsley
  • Optional: sweet paprika

    These deviled eggs have reduced cholesterol: Only half of the yolks are used. Photo courtesy Del Monte.



    1. COOK eggs: Place in a large saucepan, completely covered in cold water. Bring to a boil over high heat, reduce heat and simmer 10 minutes. Remove from heat, run under cold water briefly and peel. Peeling under cold running water helps to remove the shell more easily and helps to cool the eggs for handling. Cut in half lengthwise. Remove the yolks; set aside 6 of the 12 yolks for for another purpose (see below).

    2. PLACE 6 egg yolks in a blender or food processor with the peas, avocado, mayonnaise, sugar, vinegar, mustard and salt and black pepper. Purée until smooth.

    3. SPOON equal amounts of the purée into each of the egg white halves. Garnish with parsley and/or paprika.


    If you have extra yolks, we know what to do
    with them. Photo courtesy American Egg



    If you’ve got extra egg yolks:

  • Mix into chicken salad, egg salad, potato salad or tuna salad.
  • Crumble, grate or sieve over green salad, cooked vegetables, rice and grains.
  • Mash with mayonnaise, relish, salt and pepper and serve on toast as a snack or first course, with crackers as a snack, or stuffed into celery or endive leaves.
  • Pennsylvania Dressing for a green salad (recipe follows).
    We found this recipe for Pennsylvania Dressing, which was served in the dining cars of the Pennsylvania Railroad atop a salad of iceberg lettuce, tomato wedges, sliced cucumber, scallions, radishes and celery:




  • 2 hard-cooked egg yolks
  • Tarragon vinegar
  • 1 teaspoon paprika
  • 1 teaspoon celery salt
  • 1 heaping teaspoon powdered sugar (omit if you don’t like sweetness in your dressing)
  • 1 green pepper, chopped medium fine
  • 6 chives or small young onions, chopped very fine
  • 1 sprig parsley, chopped fine
  • Juice of 1/2 lemon, strained
  • 1/2 cup olive oil
  • 1 cup mayonnaise

    1. MASH egg yolks with enough tarragon vinegar to make a smooth paste.

    2. ADD each ingredient in the order listed, mixing well before adding the next. Beat with a whisk until blended thoroughly, about 1 minute.

    3. POUR into a glass jar and cover tightly. Chill at least 1 hour before serving. Makes 1 pint.

    It‘s a technicality: While the cooking water is brought to a boil, the eggs are actually simmered until cooked, not boiled.



    TIP OF THE DAY: Easy Smoked Salmon Appetizer

    For brunch, a first course or a snack. Photo
    courtesy Chobani.


    We love this recipe, inspired by a dish served at the Chobani Mediterranean Yogurt Bar on Prince Street in SoHo, New York City.

    Easy to prepare yet high-impact, it’s a twist on a bagel with smoked salmon. We enjoy it at brunch, as a light lunch, as a first course at dinner. We like to serve it in a glass dish or wine glass to showcase the layers.



  • Plain Greek yogurt
  • Diced cucumbers, lightly seasoned with salt and pepper
  • Snipped fresh dill
  • Smoked salmon, chopped and tossed with dill
  • Optional: finely diced red onion
  • Optional: diced tomatoes, lightly seasoned with salt and pepper
  • Optional: capers
  • Bagel chips


    1. ADD some of the diced cucumbers and dill to the bottom of the serving dish.

    2. ADD yogurt to fill dish at least halfway. Sprinkle onion over yogurt.

    3. TOP with smoked salmon. Garnish with diced tomatoes, capers or a dab of yogurt with more dill.

    4. SERVE with a side of bagel chips.



    TIP OF THE DAY: Use Champagne Flutes For Appetizers & Desserts

    Use your Champagne flutes for more than
    Champagne. Photo courtesy Filicori Zecchini.


    Since today is a holiday that features a fancy dinner, today’s tip is about fancy presentation of food.

    When you create a snazzy presentation for a good recipe, you invariably have a hit.

    If you’re not using your Champagne flutes, tulips or coupes for drinking, use them for appetizers or desserts.

    What goes into a Champagne flute? Anything that can be spooned out of it.


  • A dip or spread garnished with a tall bread stick and served with a side of crackers, crostini or toasts
  • Gourmet mac & cheese; take a look at these gourmet mac and cheese recipes
  • Guacamole with a caviar or shrimp garnish and a side of gourmet tortilla chips
  • Savory yogurt parfait: seasoned plain Greek yogurt (mix in dill and lemon zest) layered with diced cucumbers and red bell peppers
  • Soup, preferably a thick vegetable purée

  • Ice cream, frozen yogurt or sorbet
  • Pudding or mousse
    There are many other spoonable recipes, of course. Send us your favorites.



    RECIPE: Fig & Brie Bruschetta

    Fig and cheese bruschetta: delicious! Photo


    Still looking for that impressive yet easy hors d’oeuvre for Easter?

    Try this delicious bruschetta of seared fresh California black mission figs and your favorite cheese (Brie and blue cheese are particular favorites). A garnish of bacon is optional.

    If you don’t have time to cook the figs, you can substitute fig jam, and use an optional slice of fresh fig as a garnish.


    Ingredients Per Piece

  • 1/2 fresh, ripe Black Mission fig per piece
  • Fine granulated sugar
  • Olive oil
  • 1/2 to 1 ounce cheese per piece
  • Baguette slice per piece
  • Optional garnishes: 1-inch piece of bacon, fresh
  • Preparation

    1. CUT figs in half lengthwise and sprinkle lightly with sugar. Lightly the coat bottom of a cast iron or other heavy skillet with olive oil; heat to very hot.

    2. ARRANGE fig halves, cut side down in pan and sear for about 2 minutes. Remove; turn cut side up on plate and allow to cool slightly.

    3. ASSEMBLE crostini: Top bread with figs, cheese and optional garnish. Place on serving plate and serve immediately.

    The difference between bruschetta and crostini.



    TIP OF THE DAY: Small But Tasty Red Meat Dishes

    Americans love their red meat, despite the pleadings of medical professionals, nutritionists and environmentalists to eat less of it. The research record is clear:

    Among many studies, the largest one, conducted by Harvard University, proved that the more red meat you eat, the greater your risk of dying and of developing heart disease, cancer and diabetes.* And the more animals raised to meet the insatiable appetite for red meat, the more environmental pollution.

    Red meat is:

  • Cholesterol-laden
  • Higher in calories than other proteins

    Place a smaller piece of red meat on a larger bed of grains or vegetables. Photo courtesy

  • Often hormone- and antibiotic laden (except organic meat)
    Want to know more? Read this article.

    But there is a compromise, reflected in today’s tip:

    Just cut down on your portion size. Limit the portion to three ounces—three slices—and fill out the dish with grains or vegetables.


    Eat less red meat by enjoying it in roll-ups. Photo courtesy Snake River Farms.N


    Any beef dish can be turned into a smaller portion—and by using herbs, spices and other seasonings, the meat can be even more flavorful.

    Place a couple of slices of broiled red meat or a large chunk of stewed meat atop barley, beans, brown rice, mashed cauliflower or potatoes, quinoa, a rice or pasta salad, vegetable purée (broccoli, carrots, cauliflower or other favorite) or other base. Another easy way to use less meat is in a veggie-laden stir-fry.

    Look for recipes that don’t require large hunks of meat; for example, lettuce wraps or the beef rolls in the photo, which are filled with cucumber matchsticks and mushrooms. There are options in many cuisines, such as the popular Japanese dish, beef negimaki: broiled strips of beef marinated in teriyaki sauce and rolled with sautéed scallions (you can substitute spinach).

    Whichever recipes you prefer, smaller portions of red meat are better for you and Planet Earth.

    Let’s return to the Harvard study. The researchers emphasized that they are not stating that Americans should stop eating red meat (good luck with that one!). But they do encourage individuals to use other protein options more frequently.

    They specifically note that “We estimated that substitutions of one serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for one serving per day of red meat were associated with a 7 percent to 19 percent lower mortality risk.”

    You can have your red meat and eat it too—just eat less of it. That’s no beef.

    *A number of studies have evaluated the impact of eating red meat on health and lifespan, but one of the largest and longest was conducted by a research team at Harvard School of Public Health and published in March 2012 in the Archives of Internal Medicine. Data was collected on 83,644 women from the Nurses Health Study and 37,698 men from the Health Professionals Follow-up Study, and the investigators were interested in how much meat each of these adults consumed over a 22-year to 28-year period.



    TIP OF THE DAY: Bruschetta Vs. Crostini

    Bruschetta and crostini are popular hors d’oeuvres that are easy to make. They also can be served as a first course or a light meal, with salad and/or soup.


    The answer, in brief, is the size of the slice, plus grilling versus toasting. Bruschetta (three or four inches in diameter) are cut from a baguette and grilled; crostini (about two inches in diameter) are cut from a thinner loaf and toasted.

    Bruschetta (pronounced broo-SKEH-tuh) are grilled bread rubbed with garlic and topped with any variety of items. The toppings can be as simple as extra-virgin olive oil, salt and pepper, to diced tomatoes and basil, to almost any spread, vegetable, cured meat or cheese—even fruit.

    Bruschetta originated in the Tuscany region of Italy, where it is commonly served as a snack or appetizer. It may have been the original garlic bread.


    You can top bruschetta—grilled bread—with anything, including rosy grapefruit. Photo courtesy Sunkist Growers.

    The word comes from the verb bruscare in Roman dialect, which means “to roast over coals.” If you have access to a grill, grill the bread for authenticity. If not, you can toast it.

    Some American manufacturers and others in the food industry misuse the term, using it to refer to the topping only and selling jars of “bruschetta” (it should be bruschetta topping). Show your superior knowledge and don’t allow the term to be distorted: The word bruschetta refers to the grilled bread, not the topping.

    Crostini (cruh-STEE-nee) are croutons: not in the American sense of small cubes tossed into soup or salad, but thin slices of toasted bread.

    Smaller than bruschetta, the slices are typically cut from a ficelle, a thinner baguette one to two inches wide (the word is French for “string). The slices are brushed with olive oil, toasted and then topped with spreadable cheese, pâté or other ingredients. Plain crostini are served with soups and salads, like melba toast, or set out with cheese.


    Crostini American-style: used
    a regular loaf of whole grain bread for
    appetizer- or meal-size portions. Also
    consider rye bread. Here’s the recipe.


    While lovely grapefruits are still in season, make this colorful and flavorful Grapefruit Bruschetta recipe from Sunkist (photo above).

    We especially like it with a Sauvignon Blanc, which often has complementary grassy/herbal or grapefruit notes. You can use any type of grapefruit, but rosy-fleshed varieties make the most beautiful presentation. Makes 8 servings.



  • 1 baguette, sliced (how to pick the best baguette)
  • ½ tablespoon olive oil
  • 2 pink or red grapefruit, peeled and segmented
  • ½ cup basil, torn
  • ½ cup blue cheese (if you’re not a blue fan, substitute goat cheese)
  • Optional: 1 tablespoon red onion, tiny dice
  • Salt and pepper to taste, as desired (or add crushed red pepper for a touch of heat)
  • Optional garnish: honey


  • PREHEAT oven to 450°F.
  • PLACE baguette slices on a baking sheet and brush both sides with olive oil. Place in oven and bake 5-6 minutes, flipping halfway through. Remove from oven and set aside.
  • MIX together grapefruit and basil in a small bowl.
  • SPOON onto toasted baguette slices and top with crumbled blue cheese and an optional light honey drizzle.
    Here’s another variation of grapefruit bruschetta that cooks the grapefruit topping.


  • Black Bean Bruschetta
  • Bruschetta With Radicchio Tapenade
  • Bruschetta With Prosciutto & Goat Cheese
  • Low-Carb Brsuchetta

    Turn bruschetta into open-face sandwiches for lunch by using regular loaves of bread. Cut the slices in half, as the blogger did in the photo above, with the most delicious-looking bruschetta we’ve seen in a while.

    You can also make “breakfast bruschetta” by placing eggs and breakfast meats atop the toast. Add a dab of garnish (diced tomatoes, fresh herbs, sliced green onions, a strip of roasted red pepper…). Does ketchup count as a garnish? Sure: This is America.



    ST. PATRICK’S DAY: Green Deviled Eggs Recipe

    We”ll be eating green on St. Patric’s Day.
    Photo courtesy Avocados From Mexico.


    Although we start every St. Patrick’s Day with a green bagel, each year we look for new, fun green dishes for our celebration.

    This year it’s Avocado Deviled Eggs: Avocado replaces the mayo in this party classic.

    This recipe, from Avocados From Mexico, yields 12 deviled eggs.



  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Garnish: chopped fresh chives


    1. COMBINE the egg yolks and avocado in a small bowl; mash until smooth.

    2. STIR in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion

    3. SPOON into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives before serving.



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