TIP OF THE DAY: Red Caviar Hearts For Easy Valentine Hors d’Oeuvres

Take those heart-shaped cookie cutters and make heart-stopping hors d’oeuvres—or a first course—with toast, sour cream or crème fraîche and red caviar. Buy the best white bread or brioche, toast it, let the toast cool, and then cut the heart shapes. Spread with sour cream/crème fraîche, then top with one or several different red caviars:…
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TIP OF THE DAY: Types Of Smoked Salmon

February 9th is National Bagels and Lox Day. “Lox” is an old generic term that is fading away, replaced by much more complicated choices. So how does one decide among the Irish, Danish, Nova Scotia, Norwegian, Scottish and other smoked salmon contenders? They differ in saltiness, smokiness and fishiness; the only way you’ll know is…
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TOP PICK OF THE WEEK: The Little Pearl Caviar

If you already love caviar, or would like a chance to study it more closely, The Little Pearl wants to help. A purveyor of sustainable caviars from all over the world, including those farmed in the U.S., there is no intimidation, mystery or pretentiousness here: It’s a friendly place to learn about caviar (so is…
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