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The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions). Here’s a video, here’s the recipe). Keller’s inspiration was a box on tapioca pearls he noticed on a…
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Almost too pretty to eat (photo © Culinary Vegetable Institute). Here’s something easy for Mother’s Day (or Valentine’s Day): a dessert or tea snack consisting of a single macaron, beautifully decorated. It’s from the Culinary Vegetable Institute in Ohio, where farmers grow the most glorious produce and chefs create wondrous dishes with it. You…
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[1] A savory Mexican (or Tex-Mex) parfait (photo and recipe © Food Should Taste Good). [2] Start with a can of diced, fire-roasted tomatoes (photo © Muir Glen). [3] Tricolor tortilla chips add an extra layer of fun (photo © Abuelita Mexican Foods). This Southwestern Tomato and Yogurt Parfait is made in trendy glass…
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In the chips? Add lobster to your guacamole! While lobster salad is also popular in an avocado half (i.e., stuffed avocado), you can add a twist using it atop guacamole. For special occasions, of course. This recipe is adapted from one sent to us by Dos Caminos restaurant in New York City. RECIPE:…
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We’ve been asked how to put together a cheese plate for Cinco de Mayo. Truth to tell, Mexico’s signature cheeses, from fresh to aged, are white cheeses made for cooking. They’re not intended to be nibbled during cocktail hour or as a cheese course. To learn about Mexican cheeses for cooking, read our article, Cooking…
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