TIP OF THE DAY: Pasta Made Tricolor With Veggies

Mediterranean Pasta With Chicken. Photo courtesy Urban Accents.   Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes. Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So…
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FOOD 101: Crisp, Crumble, Cobbler ~ The Difference

[1] Cherry cobbler—the biscuit dough dropped on top of the fruit resembles cobblestones (photo courtesy Choose Cherries). [2] Peach cobbler (photo courtesy Zulka Sugar).   Do you know the difference between a cobbler, a crisp and a crumble? Have you ever had a betty, bird’s nest pudding (a.k.a. crow’s nest pudding), buckle, grunt, pandowdy or…
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TIP OF THE DAY: Homemade Salsa For National Salsa Month

Salsa fresca, made with raw ingredients. Other salsas are cooked. Photo courtesy Melissa’s.   Salsa, which has been America’s favorite condiment since 2000 (when it supplanted ketchup),actually has been a favorite condiment for thousands of years. The chile was domesticated around 5200 B.C.E., and tomatoes by 3000 B.C.E. both in Central America. The Aztecs combined…
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RECIPE: BLT Slaw With Bacon, Lettuce, Tomatoes & More!

A BLT salad with blue cheese and avocado in addition to bacon, lettuce and tomato. In this photo, the tomato is blended into the dressing; but we added extra cherry tomatoes as a garnish for a pop of color. Photo courtesy SafeEggs.com.   We tend to use either shredded cabbage (packaged cole slaw) or romaine…
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TIP OF THE DAY: Chef Tips For Exciting Sandwiches

A porchetta sandwich served with fennel slaw, roasted red pepper, crispy fried onion threads and sriracha aïoli. Photo courtesy Flavor & The Menu.   What’s trending in restaurant sandwiches? Proteins are still a first-round decision: Do you want chicken, ham or roast beef, for example. But these days, according to chefs interviewed by restaurant trade…
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