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…
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TIP OF THE DAY: Flash-Fried Herbs & Other Christmas Garnishes

A bit of red and green garnish turns almost anything into holiday fare. Since so many of our foods are white or beige, they can use a colorful lift. While a baked brie topped with cranberry relish and rosemary is a holiday staple in our home, we love garnishing other foods with crisp, flash-fried herbs.…
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TIP OF THE DAY: DIY Éclair Party

[1] Eclairs decorated by pastry great Johnny Iuzzini for Le Meridien hotels. [2] Decorated eclairs by Master Pastry Chef Michel Richard at Pomme Palais in New York Palace Hotel. [3] The Dsmile decorating pen makes it easy to decorate with designs or writing.   Éclairs are a special-occasion pastry. Only sugar-avoiders would turn down the…
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TIP OF THE DAY: Congee, China’s Favorite Breakfast

Many Asians start their day with a warm bowl of congee. If you’re a fan of Cream Of Rice or Cream of Wheat porridges, you’re a lock to enjoy the rice-based Chinese version. This traditional Chinese dish has evolved from gruel to porridge* to a porridge mixed with bits of protein (chicken, pork, shrimp) and…
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TIP OF THE DAY: Updated Chicken Noodle Soup

[1] The original soup has flat noodles, but try some of the many fun shaped pastas (e.g. bow ties, corkscrews, wagon wheels; photo courtesy Good Eggs. [2] Turn soup into a meal by packing in the chicken, pasta and veg (here’s the recipe from Gotta Want Seconds). [3] How about chicken noodle soup Asian-style, with…
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