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Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery. One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
Continue reading “TIP OF THE DAY: Fruit Sauce For Chicken & Fish”
It’s not so innocent (photo © Butter & Scotch | Brooklyn). June 13th is World Gin Day. Celebrate by making a Gin Martini Milkshake: gin, vermouth, and ice cream! If the concept sounds strange to you, think of all the sweet drinks made with heavy cream, from Brandy Alexander to Irish Coffee to White…
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Bring some to a cook-out. Photo courtesy Maille. Some people like to dip their fries in mustard. Why not potato chips? This recipe is from gourmet mustard producer Maille, which used its Maille Old Style Whole Grain Mustard. We love them with a cold beer, with a sandwich or with grilled meats. If you…
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What’s hot in fast-casual restaurant dining? Layered salad bowls! The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture. According Katie Ayoub’s article in Flavor &…
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When you think of ricotta, you probably think of ravioli, stuffed shells, lasagna, cannelloni, manicotti, gnudi, and white pizza. But ricotta is so versatile: It’s a topper, a binder, a stuffing (cannoli, crêpes, dumplings, pillow pasta), and an ingredient in cheesecake, pancakes, puddings, and more. This is the first of three tips on ricotta: Enjoy…
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