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[1] Citrus peels can garnish both sweet and savory citrus drinks (both photos courtesy The Skylark | NYC). [2] Tricolor olive Martini garnish. We were peeling blood oranges yesterday when we remembered this cocktail garnish (photo #1) from The Skylark, a cocktail lounge in Midtown Manhattan with panoramic views of the city. Save the…
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Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping. The word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread*. We have a childhood recollection of a…
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While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
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[1] A Caprese grilled cheese sandwich made with mozzarella, tomatoes and fresh basil. Here’s the recipe from Cooking Classy. [2] Dessert grilled cheese: queso blanco and fresh raspberries (photo courtesy Litehouse Foods). April 12th is National Grilled Cheese Day. We’re passing along these tips for a better grilled cheese sandwich from the culinary team…
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Whether you like your butter plain or compound (with added flavor ingredients), here’s a fun idea from The Peached Tortilla in Austin, Texas. This dish of citrus butter inspired us to create something similar, using a small, shallow dish (the bread plate that came with our fine china) and: Covered half with great butter (our…
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