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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…
Continue reading “TIP OF THE DAY: How To Find The Best Baguette”
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.…
Continue reading “TOP PICK OF THE WEEK: Effie’s Semolina Crackers”
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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If you’ve been to Turkey, you’ve probably eaten a simit or two (called gevrek in some parts of the country; the word means crisp). They’re one of the national breakfast foods of Turkey, baked fresh throughout the day in neighborhood bakeries and sold to the public by food cart vendors (or simply from a tray…
Continue reading “PRODUCT: Simit, The Turkish Ur-Bagel”
We love this nut-tricious snack idea: An open-face peanut butter sandwich topped with trail mix. Use whole wheat toast: whole wheat for extra nutrition and toast for extra crunchiness. Cut into squares for easier snacking. Our beverage of choice: a glass of nonfat milk. The recipe concept comes from Lee Zalben, proprietor of the restaurant…
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