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April 2nd is National Peanut Butter & Jelly Day. Sure, you could have a sandwich; but how about a PB & J pizza? Peanut butter was considered a delicacy in the early 1900s. It was only served in New York City’s finest tea room, to an elite clientele. A recipe in the May 1896 issue…
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[1] Chocolate mousse with a secret: blue cheese blended into it (both photos © Castello Cheese USA). [2] Castello blue cheese. [3] Häagen-Dazs Mango Sorbet (photo © Häagen-Dazs). The name of this dish may sound like an April Fool’s Day joke: A mousse of chocolate and blue cheese. We first had the chocolate-blue cheese…
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We usually have a well-stocked fridge and pantry. When we’re out of something, that something is likely to be fresh mushrooms. Fortunately, there’s a solution for that: dried mushrooms. While nothing beats the flavor and texture of a fresh raw mushroom in a salad, side of marinated mushrooms or sauté, dried mushrooms work very well…
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[1] The box is made from 100% chocolate, with cute-topped salt caramels inside. This is the gift we order for ourselves every year (photo © Charles Chocolates). [2] One of four collections of hand-painted, ganache-filled Easter eggs. This is the Greek Collection, filled with pomegranate and rose water ganache, walnut-almond baklava salted caramel, and fig…
Continue reading “EASTER: Recommendations For The Best Easter Chocolate”
In our neighborhood, a casual Middle Eastern place sells the classics: falafel, shawarma, shish kebab, etc. We used to have a regular lunch of the spreads—baba ghannouj and hummus—plus grape leaves and tabouli. Then, one day, we decided to order something new. Looking at the menu, we chose fattoush. Fattoush (alternatively spelled fattush, fatush, fattoosh…
Continue reading “TIP OF THE DAY: Fattoush, A Middle Eastern Bread Salad”
