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Some chefs are inspired to go beyond classic recipes and create their own unusual take on a dish—or a drink. Chef Julio Medina, who has an empire* of refined Latin cuisine restaurants in New York City, likes to create special menus, including specialty Margaritas, for each location. His latest creation, for Toloache, is an homage…
Continue reading “The French Invasion Margarita Recipe With Peas & Tarragon”
Nothing says you care like a home-baked cake. For Mother’s Day, bake Mom’s favorite recipe and decorate it to look like a brimmed hat. It’s actually easy! You can use cake mix, as in the video, or use your own from-scratch recipe. You bake a 9″ and 8″ layers, then trim the 8″ layer…
Continue reading “COOKING VIDEO: Make A Hat Cake For Mother’s Day”
Don’t overheat your ham! Photo courtesy Snake River Farms. Cured hams come fully cooked, but need to be heated (that is, if you want your meat to be warm or hot). Micheale Muse, culinary expert for Snake River Farms, producers of “the world’s best” Kurobuta hams, shares this advice: USE MODERATE HEAT. To ensure…
Continue reading “TIP OF THE DAY: Cooking A Ham”
If you’re running out today to buy all the fixings for Easter baskets, here’s some advice: Buy half the amount of candy and fill up the other half of the basket, bag or box with Easter- and spring-themed non-edibles. The temptation is to give a filled-to-the-brim basket of Easter sweets, but no one needs that…
Continue reading “TIP OF THE DAY: Better-For-You Easter Baskets”
Matzo “toffee”: white chocolate with pistachios and dark chocolate with almonds. Photo courtesy MysteryLoversKitchen.com. Passover food and beverages (including wine) are a $2.5 billion to $3 billion industry. It sounds unbelievable, but according to KosherToday.com, some 30,000 different kosher-for-Passover products were produced specifically for Passover 2012. You may see shelves at the supermarket filled…
Continue reading “PASSOVER: Our Favorite Treat For Everyone”
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