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Don’t let National Ice Cream Month end without some ice cream cake. In today’s tip, you add to the fun by giving each person his or her own individual-size ice cream cake. All you need are two ingredients—cake and ice cream—plus an optional garnish. And a fun flavor pairing, although chocolate cake and vanilla ice…
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So many people love bacon so much, that NYY Steak in New York City has created this NYY Steak Bacon appetizer. It’s made with thick-cut Nueske slab bacon that’s cured and smoked in house (with a maple glaze). There’s a bit of sautéed spinach in the center—the salad—and a drizzle of maple syrup. Make it…
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Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC. This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City. Instead of slicing the melon into wedges, use a melon baller. Instead of flat slices of…
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Bright red tomato gazpacho shows off the BLT topping. Photo courtesy Munchery.com. Like BLTs? Turn the concept into a soup, as Munchery.com did with this tomato gazpacho. There are as many recipes for gazpacho as there are people who make them. Each region of Spain has its own preferred style, dating back hundreds of…
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[1] Turn yesterday’s croissants into today’s ice cream sundae. Toast them first. Yummy! (photo © California Cherry Board). [2] Croissants just out of the over (photo © Le Marais Bakery | San Francisco). We just came back from the bakery with a bag of warm, fragrant croissants for breakfast. We know we’ll have leftovers…
Continue reading “Uses For Day-Old Croissants & A Hot Fudge Croissant Sundae”
