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“I am so sick of kale,” our friend Bonnie exclaimed, as we sat down to a restaurant lunch. We have nothing against a kale salad, but we were trended-out by the kale Caesar salad as a menu item. We wanted the original Caesar salad: We wanted romaine! The one thing we agreed upon was kale…
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[1] Poppy pockets are a spin on traditional hamentaschen (photo and recipe © Go Bold With Butter. [2] Most people think of poppy seeds as black, but they are also available in white at Silk Road Spices. Black poppy seeds are nutty and sweet, and have a stronger flavor than white poppy seeds (photo ©…
Continue reading “Poppy Seed Pockets, A Cookie Recipe For Purim”
Did you give up meat for Lent? Are you looking for different ways to add fish to your diet? Here are recommendations from Chef Charlie Baggs, of Charlie Baggs Culinary Innovations in Chicago, to which we’ve added some of our own suggestions. The original article was written for Flavor & The Menu, a magazine and…
Continue reading “TIP OF THE DAY: Ways To Serve Fish”
Perhaps eight years ago, we saw an article in a trade magazine about a pilot pizza chain in California. All the pizza varieties were served in cones made of pizza dough. The founder’s concept was to make it easy to walk down the street eating from a cone instead of a drippy slice. We loved…
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Slices of prosciutto topped with a salad of baby arugula and watercress, topped with Parmigiano-Reggiano. Photo courtesy Olio e Piú | NYC. When you hear the words “ham salad,” you think of diced ham, possibly the leftovers from a holiday ham or Sunday dinner. Diced or minced ham is mixed with diced bell pepper,…
Continue reading “TIP OF THE DAY: Prosciutto Salad, The Sophisticated Ham Salad”
