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As we near the end of National Hamburger Month, we report on burger trends. Forget bacon cheeseburgers, or burgers with lettuce, tomato and onion. They’re old school. RESTAURANT TRENDS FOR BURGERS According to a survey by Flavor & The Menu, here are the hot-growth burger toppings at better restaurants: Sriracha sauce +221% Jam…
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[1] Vivian Howard’s Pimento Cheese & Sausage Dip, served with homemade saltines (photo © Garden & Gun). The next time you have to bring something to a party, how about this Pimento Cheese & Sausage Dip? Served with homemade saltines, it’s the most popular item at Boiler Room Oyster Bar in Kinston, North Carolina.…
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Do you like grilled salmon? The next time you grill, how about glazed salmon skewers like these: anchored in pineapple, with a side of cucumber salad? Created by Ray’s Boathouse in Seattle, you can create this clever idea at home. You can use your glaze of choice, or the honey-mustard glaze in the recipe for…
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We have no plans to be anywhere near Hilton Head Island, alas. But if we could get there, we’d head to Lucky Rooster Kitchen And Bar for their Blanco Burger (photo #1). Fried chicken skins were on the bar-snack menu when a customer thought he spotted chicken skins atop a burger. He was mistaken, but…
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We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
Continue reading “TOP PICK OF THE WEEK: Nondairy (Vegan) Mochi From My/Mo”
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