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There are numerous flavor wheels (also called aroma wheels and tasting wheels) created by the specialty foods industry. Industry professionals use them to understand the different flavors of the products they represent. The charts show the flavor spectrum in the particular category, mapping nuances of flavors and aromas. They’re a great way to learn how…
Continue reading “TIP OF THE DAY: How To Taste Oysters”
Top: A Swordfish-Ravioli Stack with Mexican garnishes. Photo courtesy Chef Eric LeVine. Center: Canned San Marzano tomatoes. Bottom: Chef LeVine’s delectable cookbook; photo courtesy Lyons Press. Today’s tip is that it’s easy to be creative in food preparation. Start with a first course/appetizer/starter (use the word of your choice). This recipe may look complicated,…
Continue reading “TIP OF THE DAY: First Course, Small Bites”
One of our favorite bistro foods is Moules Marinières (mool marin-yair), Sailor-Style Mussels. The mussels are steamed in a flavorful broth, to which they add their briny juice. We recently had a pot of the classic dish at Restaurant Dominique in Greenwich Village—a handsome room with big windows facing charming West Village streets. We not…
Continue reading “Steamed Mussels Recipe: Moules Marinières Thai Coconut Broth”
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