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America loves deviled eggs, although we can’t agree on the best recipe. So serve them as a first course in a trio of three different recipes. Here’s a gourmet deviled eggs concept from Root, a farm-to-table restaurant in Bethlehem, New Hampshire. Chef Richard Larcom prepared a delicious appetizer of deviled eggs served three ways, using…
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We’re toasting to our Dad today with an Almond Joy cocktail. Dad loved Almond Joy, as do we. The recipe comes from Disaronno Originale almond liqueur. The website has a trove of cocktail recipes for almond lovers. To get the coconut flavor, add flaked coconut as a garnish. Or, if you have coconut liqueur, add…
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White button mushrooms. Photo by Paul Cowan | BSP. After growing up on white button mushrooms, food enthusiaists have foraged for more flavor excitement than the old standard offers. The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a…
Continue reading “NEWS: White Button Mushrooms Are Not So Boring After All”
The easiest way to juice citrus. Photo courtesy Krups. Information about the juicer. We had dinner at a friend’s house the other night and found her juicing lemons with an old-fashioned citrus reamer (a ridged cone set on a handle). If you rarely juice a lemon, it works just fine. But if you regularly…
Continue reading “TIP OF THE DAY: Gourmet Lemonade & An Electric Citrus Press (Juicer)”
June 15th is National Lobster Day. Where we live, people are crazy for lobster rolls. Just the merest announcement that some small restaurant in a remote neighborhood serves them, ensures a pilgrimage with lines down the block. So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family…
Continue reading “Make Lobster Rolls With Chef Jasper White’s Recipe”
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