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[1] Deck the table with this colorful salad. The recipe is below (photo Bella Sun Luci | Facebook. [2] Create a Caprese wreath on a platter. Here’s the recipe from the Daily Mail. [3] This Caprese wreath uses the smallest mozzarella balls, called perlini (photo courtesy Country Living). Is there anything blander than out-of-season…
Continue reading “TIP OF THE DAY: How To Improve Tomato Flavor”
We’re having a spread cocktail party. It’s not a Christmas/holiday party: We’re deliberately doing something different. There will be no cheese ball covered with bright red pomegranate arils, no eggnog scented with nutmeg, no holiday cookies. Just spreads. In fact, we’re calling them cocktail spreads, since we’ll be serving them with wine and cocktails. It’s…
Continue reading “TIP OF THE DAY: Party On With Savory Spreads”
We have the bad habit of collecting recipes. Not making them, mind you, just collecting them. Whether torn from magazines or saved digitally, we have so many recipes, we could publish a cookbook series called “Recipes We Never Tried.” Yesterday, we tore from The New York Times the this recipe for namoura, a Lebanese semolina…
Continue reading “TIP OF THE DAY: Make A Recipe You’ve Been Saving “For The Right Time””
May 10th is National Shrimp Day. We could easily be happy with plate of boiled jumbo shrimp, a lemon wedge and a bit of seafood sauce. But this recipe for bacon-wrapped shrimp, sent to us by Zatarain’s, wins the nostalgia vote. It took us back decades to our parent’ cocktail parties, when bacon-wrapped shrimp and…
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[1] Cheeses aging in the Alpine Room. [2] Fontina in a variety of flavorful rubs, $6.99/wedge (photos courtesy Schuman Cheese). As food swami Anthony Bourdain has said, “you have to be a romantic to invest yourself, your money, and your time in cheese.” Where do you go looking for real romantics these days? In…
Continue reading “PRODUCT: Schuman Cheese Wizardry”
