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An elegant broth bowl, with duck breast and foie gras. Photo courtesy Duet Brasserie. Are bowl bowls trending? Last month we wrote about layered salad bowls. Today it’s broth bowls—a dish that dates back to prehistory*, as soon as vessels were made to hold soup. Homo sapiens (us modern humans) emerged about 200,000 years…
Continue reading “TIP OF THE DAY: Dinner In A Broth Bowl”
We serve bruschetta as an appetizer course as well as an hors d’oeuvre with wine. Photo courtesy Williams-Sonoma. While cherry tomatoes are grown in greenhouses year-round, like all tomatoes, they taste so much better in the summer. In addition to broiling/grilling/roasting/sautéeing cherry tomatoes and adding them to pasta and salads, you can make a…
Continue reading “RECIPE: Cherry Tomato Bruschetta”
Smoky flavor from a gas grillPhoto courtesy Tony Roma’s. Mild hardwood chips add a delicious smoky flavor to grilled fish. Altough most commonly added to charcoal grills and grill-smokers, gas grills can easily be employed to produce tasty smoked (and grilled) fish. We’ve previously reviewed Savu Smoker Bags, an excellent way to add smoke…
Continue reading “TIP OF THE DAY: How To Smoke Fish On A Gas Grill”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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