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March 21st is National Tiramisu Day. Tiramisu is such a popular restaurant dessert, yet few people make it at home. It’s less work than an apple pie! In addition to classic tiramisu, we have a variation for people who don’t like coffee: a lemon tiramisu, below. Check out the history of tiramisu. RECIPE…
Continue reading “RECIPE: Easy Tiramisu & Lemon “Tiramisu””
People who know the religious significance of challah may raise an eyebrow at our headline. (There’s more about challah below). The sandwich may be tongue-in-cheek [photo #1], but it’s delicious. Here’s our adaptation of the recipe. Beer is a great beverage pairing. Prosciutto is the cured hind leg of the pig, as is American ham.…
Continue reading “FOOD FUN: Prosciutto Sandwich On Buttered Challah”
If you have clear juice glasses or anything similar—and some extra time on your hands—you can make these clever egg crêpe omelets. This recipe takes a bit more preparation than a conventional vegetable omelet, but it’s fun to serve. How do you eat it? With a fork or spoon, from the glass. RECIPE:…
Continue reading “FOOD FUN: Egg Crepe Omelet Cones”
[1] Mirepoix, the basis of much French cooking. In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [2] In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [3] Stocks and broths…
Continue reading “TIP OF THE DAY: Dice & Freeze Your Vegetables For A Mirepoix”
March 12th is National Baked Scallops Day. This delicious seafood pasta dish tops lemony linguine with sea scallops that are coated in panko breadcrumbs and baked. It’s an easy weeknight dish. RECIPE: BAKED SCALLOPS WITH LINGUINE Ingredients 1 pound sea scallops 1 egg, beaten 1 cup all-purpose flour 1 cup panko breadcrumbs ¼…
Continue reading “RECIPE: Baked Scallops & Linguine For National Baked Scallops Day”
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