TIP OF THE DAY: Trick Out Your Taco

Recently we discovered Tacombi, a taco concept that began five years ago on the beaches of Mexico. There, the chef turned a converted Volkswagen microbus into a taco truck. Last year Tacombi moved shop to the Nolita neighborhood of New York City, serving tacos and Mexican beers from the different culinary regions of Mexico. Check…
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TIP OF THE DAY: Frizzled Onions

Frizzled onions are a delicious garnish on just about anything. Photo courtesy Silk Road Palace | New York City.   Onion rings are a calorie splurge, not including all the sugar- or worse, the high fructose corn syrup-laden ketchup they’re topped with. But you can enjoy a few “frizzled onions,” thin shoestring slices, with less…
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TIP OF THE DAY: Fried Leeks Garnish

Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch. The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled. In the recipe in the photo, executive chef/owner Christopher…
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TIP OF THE DAY: Garnish With Starfruit

Whatever your holiday cocktail or soft drink, a garnish of bright yellow starfruit is an easy way to make it festive. Larger starfruit slices can be notched and set on the rim of the glass (see photo). Smaller slices can be threaded onto a cocktail pick—alone, or with a red raspberry and green mint leaf.…
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TIP OF THE DAY: Bloody Mary Garnishes

Many people add a celery stalk to a Bloody Mary. But how about a fennel stalk instead? It has the same crunch with a much more flavor. Or, use other vegetable garnishes, from dilly beans to pickled asparagus. And how about a glass rimmer, from celery salt to cracked black pepper? There are so many…
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