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We really enjoyed this grilled shrimp salad recipe from McCormick, and can’t wait to make it again. Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill. They are then added to a salad packed with bold sweet and sour flavors. A fresh mango dressing adds…
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Chart courtesy The Wall Street Journal. While Americans are aware of the need to improve their diets, there’s been a decline in consumption of one of the healthiest food choices: fish. According to the Wall Street Journal, in 2012, the last year for which figures are available, the average U.S. consumer ate: 82…
Continue reading “TRENDS: Chicken Up, Seafood, Pork & Beef Down”
We were away last week on Earth Day and missed publishing this piece on sustainable seafood. But it’s important to be conscious of it every day of the year. Earth Day, initiated on April 22, 1970 and celebrated annually, is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air…
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A delicious crabtini. Photo courtesy Ruth’s Chris Steakhouse. When you’re cooking a fancy dinner, there are tricks to shave time and effort. We typically do this by making first courses and desserts that are simple yet impressive. One of our go-to first courses is a slice of store-bought pâté with a lightly-dressed mesclun salad,…
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[1] Mussels, served in a modern update of escargot style (photo © Millesime Restaurant | NYC [now closed]). [2] A classic escargot dish. It can be metal or ceramic (photo © Williams-Sonoma). Escargots don’t have much flavor. What brings them to life is the vibrant garlic-parsley butter, known in French cuisine as beurre maître…
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