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A grilled lemon half with roast chicken. Photo courtesy The Fillmore Room | NYC. One thing we’ve been noticing at restaurants: grilled lemons. Instead of a plain lemon half to squeeze over food, the lemon comes nicely charred. Why? In addition to eye appeal, the heat from grilling or pan-charring a sliced lemon helps…
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The producer calls Schmacon “beef’s answer to bacon.” It looks like bacon and smells bacon; it cooks like bacon–preferably in the oven for maximum crispness, although it can be cooked in a frying pan. The result, crisp strips of Schmacon, tastes of beef instead of pork, but with the smoky, sweet spirit of bacon. A…
Continue reading “TOP PICK OF THE WEEK: Schmacon Beef Bacon”
While we’re enjoying the warmth of Indian Summer, Hannah Kaminsky of Bittersweet Blog suggests these raw, vegetable-based noodles made from carrots. Inspired by classic cold sesame noodles, delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Instead of peanut sauce based on peanut butter, Hannah…
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