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Who could resist a frisée salad with pork belly, prosciutto and truffle vinaigrette? And how about that poached egg? Photo courtesy Due Forni | Las Vegas. People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas. To a bed of…
Continue reading “TIP OF THE DAY: Poached Egg As A Glamorous Ingredient”
Are you ready to make cheese? Photo courtesy Microcosm Publishing. A copy of this small paperback arrived yesterday. We picked it up and read it straight through to the end. It’s a real page-turner, and we’ve never even thought about making cheese. (O.K., we did make mozzarella once, from a kit, and made butter…
Continue reading “BOOK: Everyday Cheesemaking”
We wish Ipshita Pall would invite us to dinner. Now that we’ve had her lassi yogurt drink, we’re dying to taste her food. Ms. Pall is a trained French culinary chef experienced in Indian-Latin fine dining. We enjoy all lassi, but so far, we like That Indian Drink’s products the best. Chef-crafted, they use fresh…
Continue reading “PRODUCT: Gourmet Lassi From That Indian Drink”
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