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Given the attention our recent Greek salad recipe got on Twitter, we’ve decided to follow up with an antipasto salad. You don’t see these on menus too often, because it’s not an authentic Italian dish. It takes traditional antipasto ingredients and layers them atop romaine: an Italian “chef salad.” It’s a hearty lunch or dinner…
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In 2002, Kee Ling Tong left a career on Wall Street to create artisan chocolates in SoHo. Kee’s Chocolates have garnered fans worldwide. In 2003, international investment banker Joan Coukos launched Chocolat Moderne in Chelsea. More recently, Umber Ahmad traded finance for flour (and plenty of chocolate) and opened Mah-Ze-Dahr, an online bakery. Her wares…
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Apple cider vinegar is a versatile favorite. Photo courtesy Heinz. Vinegar begins life as alcohol. Through fermentation, alcohol is converted to full-strength vinegar, which is then diluted with water to achieve a 5% acidity level for cooking and table use. (Here’s the history of vinegar and how it is made.) How many different types…
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[1] With an Oreo-stuffed chocolate chip cookie, you don’t have to choose (photos #1 and #3 © Bella Baker). [2] The Oreo top design has changed over the years (photo © Ferdian Syah | Unsplash). [3] Chocolate chip cookies + Oreos = a marriage made in heaven. Congratulations to Lauryn Cohen a.k.a. Bella Baker,…
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Many of the greens we enjoy today began life as weeds. They showed up, uninvited, in gardens and fields. Given the scarcity of food, they were gathered and brought to the kitchen. While some of these intruders were distasteful (or even poisonous), others were welcome, including dandelion greens and mache (lamb’s quarters), which has become…
Continue reading “TIP OF THE DAY: Purslane”
