TIP OF THE DAY: Serve A Main Dish With Four Sides

If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
Continue reading “TIP OF THE DAY: Serve A Main Dish With Four Sides”

TIP OF THE DAY: Finding The Perfect Pork Chop Preparation

Growing up, we had pork chops for dinner once a week. Mom pan-fried them with a Dijon glaze, and served them with sides of caramelized onions and her skin-on, chunky mashed potatoes. Caramelized onions mixed into the mashed potatoes, by the way, generates an even better flavor experience greater than eating them separately. Some caramelized…
Continue reading “TIP OF THE DAY: Finding The Perfect Pork Chop Preparation”

TIP OF THE DAY: Plate Decorating With Sauce

[1] These “flowers” are simply polka dots pulled together with a toothpick (see the video below; photo courtesy Gardenia | NYC). [2] Any food that isn’t made in a sauce can be decorated (photo courtesy Shalit Foods). [3] Keep your favorite sauces in the fridge, ready to squeeze (photo courtesy Pure Joy Concepts). [4] You…
Continue reading “TIP OF THE DAY: Plate Decorating With Sauce”

TIP OF THE DAY: How To Sauce Pasta

[1] Don’t sauce pasta like this. It may look neat, but it doesn’t cover all the pasta, and eating it can be a mess (photo courtesy International Pasta Association). [2] The correct way: Toss the pasta and sauce in a pot or bowl to fully cover each strand (photo courtesy All-Clad). [3] Authentic saucing (photo…
Continue reading “TIP OF THE DAY: How To Sauce Pasta”

TIP OF THE DAY: Reuse Citrus Rinds As Mini Bowls

As you cook your way through the holidays, consider saving the shells (whole rinds) of halved, juiced lemons, limes, oranges and grapefruit. You can repurpose them as mini serving bowls—for sides, desserts, condiments and more. First, use a serrated grapefruit spoon or other implement to scrape out the empty juice sacs—but leave the white pith…
Continue reading “TIP OF THE DAY: Reuse Citrus Rinds As Mini Bowls”