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[1] Salmagundi #1: a “hodgepodge” of dinner salad ingredients (photos #1, #2, #3, #5 and #6 © No Crumbs Left). [2] Marinated red onions. These are so tasty, you may want to quadruple the recipe (below). [3] Making the dressing. [4] The base of the dressing (photo © Icelandic Provisions). [5] Salmagundi #2: steak salad.…
Continue reading “TIP OF THE DAY: Salmagundi On A Platter & The History Of Salad”
Summer is lemonade season. But what about limeade, it’s oft-ignored sister? You can easily make a quart of limeade with a can of frozen concentrate. Limeade is a refreshing base for a cocktail. Fill a rocks or highball glass with limeade and ice; then add gin, tequila or vodka to taste. While frozen concentrate is…
Continue reading “TIP OF THE DAY: When Life Gives You Limes, Make Limeade”
Everything is cyclical, even mundane household appliances like the coffee grinder. In centuries past, coffee beans were ground manually. Depending on your age, your great-grandmother ground beans in a rectangular wood or metal mill (or combination) with a ceramic burr. The grains fell into a drawer underneath the mechanism. But technology marches on: first to…
Continue reading “PRODUCT: A New Manual Coffee Grinder”
[1] Frosé granita. [2] Frosé with ice cream (both photos courtesy Kim Crawford). Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé. A couple of years ago, some…
Continue reading “TIP OF THE DAY: Frosé, Frozen Rosé Wine Granita For Cocktails Or Dessert”
June 10th is National Rosé Day. Unlike Chardonnay, Cabernet Sauvignon, and the other grape varietals, there is no “rosé grape.” Rosé (French for pink) wine can be made from any variety of red grapes. As a result, the styles and flavors from different wine-making regions vary widely. The pink color occurs is when the red…
Continue reading “The Best Foods To Pair With Rosé Wines”
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