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Thanksgiving is our favorite cultural holiday, because foods appear on the table that we don’t see much of for the rest of the year. Like cranberry-orange relish, one of our faves. We have no one to blame but ourself; and last year we stuck half a dozen bags of fresh cranberries into the freezer, to…
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November 3rd is National Sandwich Day (August is National Sandwich Month). Since grandma’s day, the American sandwich has evolved from meat, cheese or fish, on bread or a roll, with a schmear of mustard or mayo, to…anything goes. Here’s what some of America’s chefs are doing with sandwich spreads, courtesy of Flavor And The Menu,…
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[1] Cranberry-orange mold; the recipe is below (photo courtesy Taste Of Home). [2] Optional presentation in a glass bowl (photo courtesy Mackenzie Ltd). [3] Mold the sauce in a turkey pan from Nordicware. We love cranberry-orange relishes, compotes, molds and sauces. A few years ago we asked: Why do we only make them twice…
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[1] Salmon with balsamic glaze. Here’s the recipe from courtesy Cooking Classy. [2] Carrot soup with garnishes, including a splash of balsamic vinegar (photo courtesy Sid Wainer & Sons). [3] Balsamic syrup tops a sundae of vanilla ice cream and strawberries. Here’s the recipe from Whole Foods Market. [4] Add some balsamic to pan sauces.…
Continue reading “TIP OF THE DAY: Uses For Balsamic Vinegar, Beyond Vinaigrette”
[1] Homemade harissa paste. Here’s a template to make your signature recipe (photo © Slow Burning Passion). [2] A classic Tunisian dish, shakshouka, punches up the tomato sauce with harissa (photo © A Better Happier St. Sebastian). [3] Hot harissa ports easily to American cuisine, such as this baked squash with maple syrup and pomegranate…
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