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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”
[1] Peaches with prosciutto and a drizzle of balsamic, from Briscola by Charlie Palmer in Reno’s Grand Sierra Resort. American-made prosciutto from LaQuercia in Iowa (photo © Murray’s Cheese). [3] Prosciutto di San Daniele hams are salted for less time than the Parma hams (prosciutto di Parma). They thus have a sweeter and more delicate…
Continue reading “TIP OF THE DAY: Prosciutto & Peaches”
Add blue cheese for a tangy twist to the BLT. Photo courtesy Castello. We’ve had chicken salad BLTs and turkey BLTs, but were only recently inspired by Castello USA to make this blue cheese BLT. It’s a lovely a new take on a BLT: Blue Castello (or other rich, creamy blue cheese) Sliced heirloom…
Continue reading “RECIPE: Blue Cheese BLT Sandwich”
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