TOP PICK OF THE WEEK: Tony Roma’s Heat & Eat Barbecue

Top: We love these meaty boneless ribs. Center: Look for this package in your supermarket. Bottom: Baby back ribs. All photos courtesy Tony Roma’s.   We try to avoid barbecue joints because way beyond the barbecue, we fill up on cornbread, buttermilk biscuits, cole slaw, mac and cheese and banana pudding. We feel overstuffed now,…
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FOOD FUN: Mac & Cheese Grilled Cheese Sandwich

We’re so glad that B and S are in the kitchen! Brother (B) and sister (S) Bob and Carlene Deutscher of Saskatchewan are authors of the food blog BsInTheKitchen.com. They’ve inspired us to whip up some mac & cheese—to turn into a special grilled cheese sandwich for National Grilled Cheese Month. RECIPE: MAC & CHEESE…
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TIP OF THE DAY: Homemade Spring Rolls

Top: Vegetarian spring rolls with shredded daikon, carrots, cucumber trips and peanuts (photo IST). Second: Vietnamese Summer Rolls (photo courtesy Elegant Affairs Caterers). Third photo: Shrimp spring rolls (photo courtesy Three Ladies Rice Paper). Bottom: Chinese-style fried spring rolls (photo courtesy Davios | Boston).   Spring rolls are one of our favorite appetizers at Chinese,…
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TIP OF THE DAY: Have A Malbec

A glass of Malbec in the specially designed Riedel Malbec glass. Photo courtesy Riedel.   Celebrated on April 17th, World Malbec Day is the perfect opportunity to open up a bottle of the wine that is Argentina’s claim to varietal fame. Malbec is a black grape that produces red wine—a deep purple-red in color and…
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TIP OF THE DAY: First Course, Small Bites

Top: A Swordfish-Ravioli Stack with Mexican garnishes. Photo courtesy Chef Eric LeVine. Center: Canned San Marzano tomatoes. Bottom: Chef LeVine’s delectable cookbook; photo courtesy Lyons Press.   Today’s tip is that it’s easy to be creative in food preparation. Start with a first course/appetizer/starter (use the word of your choice). This recipe may look complicated,…
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