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Top: Be sure that herbs are absolutely dry before you chop them. Photo courtesy Williams-Sonoma. Bottom: Remove the woody stems but keep the green portions. Photo of cilantro courtesy Good Eggs | San Francisco. Fresh herbs are the avenue to adding a big punch of flavor with few calories to most dishes. The emphasis…
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Lookin’ good: a bone-in strip steak. Photo courtesy Remington’s | Chicago. We recently were taken to dinner at Michael Jordan’s The Steak House N.Y.C., located on the lovely balcony of historic Grand Central Terminal in the heart of Manhattan. We wondered if Executive Chef Cenobio Canalizo would give us some advice on the most…
Continue reading “TIP OF THE DAY: Beef-Buying Tips (What To Ask The Butcher)”
Today is pretty chilly, so we’re making turnip soup. Photo and recipe courtesy Quinciple. Turnips are part of the super-potent cruciferous vegetables* group, from which we try to eat daily. There’s more about the family below. We’ve enjoyed mashed, purée, roasted and stir-fried turnips, and we’ve fried and baked them in the manner of…
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A head of fennel. The white portion is the bulb, the feathery green tops/stems are the fronds. Photo courtesy Valerie Confections. We’ve always loved fennel in a salad (like cucumber salad or this Orange-Fennel Salad) or on a crudité plate. But we never thought to pickle it until we saw this recipe from Quinciple,…
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Homemade almond milk. Photo courtesy Juice Queen. Here’s a fun project for the weekend: homemade almond milk. All you need are almonds, water, cheesecloth and a jar. Almond milk is a dairy-free milk alternative, favored by the lactose-intolerant, vegans, raw foodists and as a kosher (pareve) milk alternative. Others simply like the creaminess and…
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