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Today is National Oyster Day, so feast on a few. Oysters are chock full of protein and are low in calories. Oysters on the half shell make a great first course with Champagne or Chablis. Buy the largest, freshest oysters you can find and shuck them right before serving. Serve them with fresh lemon wedges.…
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From the Waldorf-Astoria Hotel to your lunch box: the Waldorf tuna salad. Photo courtesy of StarKist. Waldorf Salad was created in 1896 by Oscar Tschirky, the maître d’hôtel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were…
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Love shrimp? Add beauty and flavor to grilled shrimp with this simple trick: Use fresh rosemary as your skewer. Look for large, woody rosemary bunches and soak the sprigs in water for 15 minutes prior to grilling, to prevent burning. Toss jumbo shrimp with olive oil; skewer 3 onto each sprig. Salt and pepper to…
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It’s Caviar Day, but don’t worry—you can celebrate without taking out a second mortgage. Pressed caviar is made from the ripest beluga, osetra and sevruga eggs that were broken or otherwise damaged in handling. The eggs are pressed together until they become like a spread, and are sold for substantially less money than regular caviar.…
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Lobster Cobb Salad recipe with balsamic vinaigrette, from Chef Wolfgang Puck.
