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Look for the bright orange-red boxes in your grocer’s freezer case. Photo courtesy Tandoor Chef. Our neighborhood has two good Indian restaurants and there are many more around town; but we were more than satisfied with the frozen foods from Tandoor Chef. The family-run company produces authentic, restaurant quality, all natural frozen Indian cuisine.…
Continue reading “PRODUCT: Tandoor Chef”
Kudos to the chef at Sushi Lounge (three locations in New Jersey) who created this Easter treat. (Based on their Facebook photos, there’s more than one creative chef behind the bar.) You can recreate it at home, with A strip of nori (dried seaweed) Sushi rice* or regular rice Hard-boiled eggs for the head and…
Continue reading “EASTER: Bunny Sushi”
A sushi chef interprets sashimi for the 21st century. Photo courtesy RA Sushi | Orlando. The sashimi tradition dates back to Japan’s Muromachi period, approximately 1337 to 1573 C.E. In the 1500s, when someone thought to cut up raw fish and dip the pieces into soy sauce, sashimi was born. The marriage with pads…
Continue reading “FOOD FUN: Sashimi Cubes, 21st Century Sashimi Art”
Last night, while others were enjoying corned beef and cabbage with green beer, we broke with tradition in a big way. We dined at Vermillion in midtown Manhattan. The soaring, bi-level space is the New York branch of the Chicago Vermillion established by Rohini Dey, a former international banker and McKinsey consultant. Serving a unique…
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Bánh-mi, a Vietnamese submarine sandwich on a baguette. Photo courtesy The Great Pepper Cookbook by Melissa’s Produce. Nation’s Restaurant News, the major trade paper and website for those in the restaurant industry, reports that Americans are becoming more interested in trying new ethnic foods—especially (but not surprisingly) in restaurants. What “ethnic” means varies from…
Continue reading “TRENDS: What’s Hot in 2015”
