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Parma ham, also known as prosciutto, is an easy ingredient for appetizers and first courses, paired with anything from melon to salads. This recipe from Italian chef Nicola Batavia, of Birichin in Turin, has eye appeal, crunch and, the palate-pleasing prosciutto and gin! Serve it as a first course; or instead of the salad course…
Continue reading “RECIPE: Prosciutto-Cucumber Roulade Appetizer”
We love this idea from Chef Ric Tramonto and John Folse of Restaurant R’evolution in New Orleans (photo #1). The photo shows Restaurant R’evolution’s Lobster With Sheep’s Milk Gnocchi. Rather than toss the lobster heads and tails*, they plated them with a dish of lobster gnocchi. Instead of gnocchi, we made Lobster Newburg, one of…
Continue reading “TIP OF THE DAY: Deconstructed Lobster”
We’re dazzled by this Rainbow Pizza. Why didn’t we think of it? But thankfully, Ali at Gimme Some Oven did. Her recipe is made with vegetables that represent the colors of the rainbow: Broccoli florets Grape tomatoes Green, orange and yellow bell peppers Purple potatoes Red onions It’s a reason to have a pizza…
Continue reading “FOOD FUN: Rainbow Pizza Recipe”
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