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Everyone we lunch with seems to order a Greek salad or a Cobb salad. And they admit that they never make it at home! So today’s tip is: Enjoy a Greek salad at home, regularly. When you make your own, you can add as much feta, olives, pepperoncini, and other favorite ingredients as you like.…
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To some people, a baked potato with sour cream, grated cheese, green onions or chives and bacon is heaven. Here, heaven has a Southwestern twist. The baked potato becomes a potato pancake; crumbled bacon, green onion and Gruyère cheese go into the pancake; and the sour cream becomes avocado cream. The pancakes are topped with…
Continue reading “RECIPE: Bacon Potato Pancakes With Corn Salsa”
Aside from a constant stream of delicious things to eat, the nice thing about working in the specialty food space is that the “discoveries” never end. Just in time for National Ice Cream Sandwich Day (August 2nd), we came across something new at Dolce Gelateria in Greenwich Village (33 Barrow Street, just east of Seventh…
Continue reading “FOOD FUN: A New Type Of Ice Cream Sandwich—On Brioche, Croissants & More”
What we think of as delicious Italian biscotti began life thousands of years ago—not as a sweet treat but as a convenience food for travelers (here’s the history of biscotti). Biscotti means “twice cooked.” The unleavened, finger-shaped wafers were baked first to cook them, then baked a second time to completely dry them out. This…
Continue reading “PRODUCT: Nonni’s THINaddictives Biscotti”
Here’s a new approach to “soup and salad”: a chilled soup with a salad garnish. We were inspired by this concept from Chef Scott Conant of Scarpetta restaurants in Beverly Hills, Las Vegas, Miami and New York City. The idea is to create a substantial garnish that contributes eye appeal and compatible flavors to the…
Continue reading “TIP OF THE DAY: Soup With Salad Garnish”
