TIP OF THE DAY: Try A New Ingredient Every Month

Today’s tip is from Chef Johnny Gnall. If you have questions or suggestions for tips, email Chef Johnny. Home cooks can get intimidated by the thought of trying new ingredients. There’s a time-and-money issue of experimenting with something that might not turn out well. But cooking is exploration. Sometimes explorers find that the trip yields…
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BOOKS: Good Junk Food & Comfort Food

A great read and a permanent reference book for everyone who wants to make better food choices and teach kids how to do the same. Get your copy now.   Junk food is a pejorative term attributed to Michael Jacobson, director of the Center for Science in the Public Interest. He first used it in…
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TIP OF THE DAY: Make Your Own Curry Powder & Chile Oil

Homemade curry powder. Photo by Magda S. | Wikimedia.   Today’s tip is a teaching moment from Chef Johnny Gnall. If you have questions or suggestions for tips, email Chef Johnny. If you produce your own seasonings, you have the discretion to alter them to fit your preferences, whether they be increasing the heat, decreasing…
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TOP PICK OF THE WEEK: Povitica, A Cousin Of Babka

Chocolate povitica: a winner. Photo courtesy Strawberry Hill.   When we received a note telling us to expect a shipment of Strawberry Hill Povitica (poe-veet-suh), we rushed to the company website to answer the question: What is povitica? It is, as we discovered, an eastern European yeast cake similar to Russian babka—but better. Richer. More…
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TIP OF THE DAY: Rethink The Dinner Salad

Looking for dinner salad ideas? Look no further than this alluring interpretation we had at Orsay, a restaurant in Manhattan that specializes in classic brasserie fare (with some modern dishes like this French-style “dinner salad”). You can also serve it as a luncheon salad, or as a first course to a larger meal. The concept…
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