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Frittatas and stratas are dishes that work for breakfast, lunch or dinner. They’re egg-based dishes similar to an omelette or a crustless quiche, incorporating meat or seafood, cheese, and/or vegetables. The word frittata means “fried” in Italian, and frittatas are typically made in a skillet. But when we drilled down into this recipe, which was…
Continue reading “RECIPE: Asparagus Bacon Strata & Kurobuta Bacon”
A new way to enjoy PB&J: in a smoothie (photo and recipe courtesy Tru Roots). April 2nd is National Peanut Butter and Jelly Day. How about a PB&J smoothie? This recipe from Tru Roots, useds Santa Cruz Organic grape juice and peanut butter. Suggestion: Serve it in small glasses for dessert. RECIPE:…
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Our colleague Hannah Kaminski of Bittersweet Blog is a vegan author and recipe developer, so we were surprised when she sent an email with salmon sushi. Except it’s not, as she calls it, fish-free salmon sushi: It’s cantaloupe! Yes, there are “real” vegan sushi substitutes. We recently reported on Ocean Hugger Foods, which has created…
Continue reading “RECIPE: April Fools Sushi”
[1] Clams on the half shell with mignonette sauce, at Casino Clam Bar in New York City (photo © Casino Clam Bar). [2] Clams on the half shell with cocktail sauce and a side of crudites, at The Clam in New York City (photo © The Clam). [3] Littleneck clams (photo © Good Eggs). …
Continue reading “FOOD 101: Clams On The Half Shell”
If you’ve ever seen individual meringue cups/shells in a bakery and wondered what they are: They’re the base of Pavlovas*. Light and airy, they are filled with fruit to make an impressive gluten-free and fat-free dessert (photo #2). Pavlova is quick-assembly dessert that’s impressive and low-calorie. It consists of a meringue base topped with fresh…
Continue reading “TIP OF THE DAY: Pavlova Dessert For Passover & Easter”
