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A field of mustard plants in Napa Valley. The seeds are harvested from the beautiful yellow flowers. Photo courtesy Napa Mustard Festival. When some people think “spring,” they think daffodils and tulips. The food-focused think “mustard.” A few days before the official start of spring, we look forward to St. Patrick’s Day’s corned beef…
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Charoset, an apple chutney that’s a traditional Passover dish. Photo courtesy BeeRaw.com. Passover, the holiday that commemorates the liberation of the Jews from bondage in ancient Egypt more than 3,300 years ago, begins this evening. One of the symbolic foods on the Passover seder plate is charoset (also spelled charoseth, charoses or haroseth), a…
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Make your own citrus salt: You’ll want to use it on everything! Photo courtesy CookingSF.com. Yesterday we presented the first five recipes, mixing common condiments—balsamic vinegar, honey, maple syrup, mayonnaise and mustard—to create gourmet condiments. When you combine two condiments, the whole is greater (and more delicious) than the sum of its parts. Today…
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Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
Continue reading “TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1”
The sauce is delicious, and a percentage of sales do some good in the world. Photo courtesy Bill’s Best BBQ Sauce. Barbecue sauce is the number one product we receive over the transom. Living in an apartment with no outdoor space to barbecue, it’s not a product we used much—until it started to arrive…
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