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One way to make food more interesting is to serve it in (or on) an unusual vessel. Chefs at better restaurants are always looking for more interesting presentations, serving food on everything from bricks of Himalayan Pink Salt to slate tiles and cutting boards. Consumer magazines contribute their own ideas, styling food in hollowed-out oranges…
Continue reading “TIP OF THE DAY: Serve Food In A Rocks Glass”
The taste buds of the nation have changed since the 1960s, when immigration laws were relaxed and more Asians moved to the U.S., bringing their culinary traditions with them. Their bolder flavors began to attract Americans who had only known a blander European-based diet. There were American hot sauces, but they were popular largely in…
Continue reading “TIP OF THE DAY: Is Sambal Oelek The Next Sriracha?”
Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City. A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers. Use brown rice or other whole grain for more nutrition. You can also use polenta or mashed potatoes…
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Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA. Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
Continue reading “TIP: Eat More Peaches ~ The Season Ends Soon!”
Match your cocktail to the pool (the miniature beach balls are plastic, made for doll houses). Photo courtesy Pinnacle Vodka. For your next pool party, make this Pool Party Punch, an tasty and fun idea from Pinnacle Vodka. Pinnacle made it with their Original Vodka; you can make it your own with a flavored…
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