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Think outside the box when combining ingredients. That’s what Executive Chef Leo Forneas of Silk Rd Tavern did, topping a crispy fish fillet with julienned apples. He chose red-skinned apples to add a touch of color. You can use raw apples or lightly sauté the strips in butter or oil. You can cook the apples…
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[1] Gummy worms, invented by Trolli, are now made by a variety of producers (photo © Black Forest | Amazon). [2] Not just kid stiff: a sophisticated sundae. Here’s the recipe (photo © Infinite Taste). [3] What’s more fun than a blue frozen drink? One garnished with gummies! Here’s the recipe (photo © My Incredible…
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In America, “salad” has come to mean a mixture of lettuce and possibly some other raw vegetables, generally including tomato for color, regardless of the seasonality or flavor. But that’s not the origin of the word. The word comes from the Latin salata, short for herba salata, salted vegetables, a popular Roman dish. The vegetables…
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A pan of caramelized onions. Photo courtesy Melissas.com. What do you put on your grilled meat? Ketchup? Mustard? Steak sauce? Worcestershire? Today’s tip is a delicious make-your-own condiment, red onion marmalade. It is an addictively good finishing touch to lamb, poultry, pork, steak or anything from the grill, including pizza. No other condiment is…
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In the summer heat, you reach for lighter foods. For snacks and desserts, there’s nothing lighter than 34° Crisps, ultra-thin cookies in Caramel, Chocolate, Cinnamon and Graham. They may be thin, but 34° Crisps are rich in flavor. You can serve them plain or embellished in any variety of ways: with Nutella, peanut butter or…
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