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WE’RE BULLISH ABOUT SHEEP… …but not just any sheep. We’re crushing on Sarda sheep, the lovely ovine ladies living the luxe life of Italy’s gemstone island, Sardinia (Sardegna in Italian). What they produce is the extraordinary milk that makes the extraordinary Pecorino D.O.P (Denominazione d’Origine Protetta, or Protected Designation of Origin) cheese. D.O.P.* is Italy’s…
Continue reading “TIP OF THE DAY: Pecorino Sheep Cheese”
[1 & 2] (photos © Vicia Restaurant | St. Louis). [3] Serve ice cream in a quenelle shape for more sophistication. Here’s how to make it (photo © Lauren V. Haas | Breadhitz). [4] A few fresh mint leaves add a colorful note to monotone dishes (photo © Good Eggs). Some people fall in…
Continue reading “FOOD FUN: Chocolate Dessert With All The Trimmings”
March is National Sauce Month. Here’s the finale to our three-part review of international sauce options that will shower new flavors upon your everyday chicken, fish and other main courses. Thanks again to Flavor & The Menu, a resource for restaurant chefs nationwide, offers 12 global sauces for you to try. They range from mild…
Continue reading “TIP OF THE DAY: International Sauces On Everyday Favorites ~ Part 3 Of 3”
[1] It may be familiar, but a stalk of celery can be an inspiration (photo © Good Eggs). [2] Celery salad tops a piece of grilled fish (photo © King Restaurant | New York City). [3] A Japanese take on raw celery sticks. Here’s the recipe from Bon Appetit (photo © Bon Appetit). [4] Celery…
Continue reading “TIP OF THE DAY: Ways To Use Celery”
February 29th occurs only once every four years: It’s the leap year day. There are actually two food holidays on Leap Day: National Surf & Turf Day National Frogs Legs Day We love Surf & Turf. In addition to the classic Surf and Turf, we’ve created a list of modern approaches to “one from…
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