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We love fresh sage, but seem to use it mostly in the fall. We use it in stuffing, flash-fried as a garnish, and with cocktails. But of course, you can enjoy it year-round. It’s a standard herb blend with parsley, rosemary and thyme, a key component of poultry and sausage seasonings. Our mom put fresh…
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Forget Grandma’s chopped liver on saltines. Here’s a recipe for chicken liver crostini!
Top: Grab a slice and pick your toppings. We love this selection from WhatsGabyCooking.com. Center: The classic bruschetta topping: tomatoes, olive oil and basil. The tomatoes can be halved cherry or grape tomatoes or diced beefsteak or roma tomatoes (photo courtesy Williams-Sonoma.com). Bottom: As a bonus for guests, grill the bread as you need it,…
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Top: A Swordfish-Ravioli Stack with Mexican garnishes. Photo courtesy Chef Eric LeVine. Center: Canned San Marzano tomatoes. Bottom: Chef LeVine’s delectable cookbook; photo courtesy Lyons Press. Today’s tip is that it’s easy to be creative in food preparation. Start with a first course/appetizer/starter (use the word of your choice). This recipe may look complicated,…
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American-style garlic bread is a descendant of Italian bruschetta and crostini. The first recipe we found was published in 1940 in Edith Barber’s Cook Book, written by the editor of the New York Sun food column. [Source] The Americanized version used a baguette or narrow loaf of Italian bread, substituted butter for oil, mixed with…
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