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Nice enough, but you can make a meatball sub that soars to new heights. Photo courtesy Earl of Sandwich. As popular as meatball submarine sandwiches are, they’re pretty ho-hum. Even if you make the tastiest meatballs and marinara sauce, there’s still room for improvement. Today‘s tip: Play around with different ingredients until you create…
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Bruschetta and crostini are popular hors d’oeuvres that are easy to make. They also can be served as a first course or a light meal, with salad and/or soup. BRUSCHETTA VS. CROSTINI: WHAT’S THE DIFFERENCE? The answer, in brief, is the size of the slice, plus grilling versus toasting. Bruschetta (three or four…
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Beautiful baguettes from Maison Kayser in New York City. The artistic flair of the bakers adds to the visual appeal, but the taste’s the thing. Photo courtesy Maison Kayser. There’s a lot of bad bread in America: spongy, flavorless, aroma-less, a waste of carbs masquerading as “good bread.” This is especially true when you…
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Forget the saltines, the Triscuits, the wheat thins and the Ritz. Go artisan with Effie’s new semolina crackers. An artisan cracker, handmade in small batches with superior ingredients, is a little thing that makes a big difference. Whether for snacking, garnishing or turning into canapés, people who know good food appreciate the nuances of flavor.…
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Yesterday, the idea of a “salad sandwich” popped into our head. We were evaluating potential ingredients for lunch: Stonefire naan, an Indian flatbread we love; hummus; cooked chicken breast; and an assortment of salad ingredients including arugula, bell peppers, onions and romaine. Our first thought was to make a basic salad topped with sliced chicken…
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