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We’ll admit that we never heard of Italian foods like speck and lardo until about 12 years ago. We were introduced at Mario Batali’s restaurant Otto, in Greenwich Village (that’s otto, pronounced owe-toe, the number eight in Italian, the resto’s street address). Lunching with our fellow editor—two worldly eaters—we asked each other, “What is speck?”…
Continue reading “TIP OF THE DAY: Try A Speck Of Speck Alto Aldige”
An easy way to add more flavor to roasted meat is with a simple glaze. This recipe adds a sweet and spicy touch to chicken, duck, ham, pork loin or turkey. If you don’t like heat, cut back on the chili flakes. Use any extra glaze as a sauce (dilute it with chicken stock if…
Continue reading “TIP OF THE DAY: Easy Apricot Glaze”
[1] Curried deviled eggs. Here’s the recipe (photo © McCormick). [2] “Beating Heart” deviled eggs color the egg white with beet juice. Here’s the recipe (photos #2 and #4 © Andrew McNeel Publishing). [3] Oh how cute: Deviled egg chicks for food fun anytime—including Easter. Here’s the recipe—scroll down for the chicks (photo © Julie…
Continue reading “Deviled Egg Recipes For National Deviled Egg Day”
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