TIP OF THE DAY: Serve A Main Dish With Four Sides

If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
Continue reading “TIP OF THE DAY: Serve A Main Dish With Four Sides”

TIP OF THE DAY: Luke’s Lobster Rolls With Petrossian Caviar

A lobster roll is a sandwich native to New England, where lobstermen and women have gathered crustaceans from the Atlantic Ocean for centuries. Chunks of lobster meat are served on a grilled New England-style hot dog-style bun with with squared edges, the roll opening on the top rather than the side like conventional, rounded hot…
Continue reading “TIP OF THE DAY: Luke’s Lobster Rolls With Petrossian Caviar”

TIP OF THE DAY: 22 Ways To Use Sardines, For National Sardines Day

November 28th is National Sardines Day. Every year we make a different dish for our Feast Of The Seven Fishes on Christmas Eve. They’re typically the easiest to make—which is good news, when you’re cooking seven fish dishes. In the U.S., fresh-caught sardine season begins in July and lasts for a few weeks. They’re great…
Continue reading “TIP OF THE DAY: 22 Ways To Use Sardines, For National Sardines Day”