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[1] Green Goddess dressing for the salad, with a main of flank steak. Here’s the recipe from Cooking Light. [2] The salad dressing is also a dip. Here’s the recipe from Martha Stewart. [3] Even a simple lettuce salad gets a lift from Green Goddess. Here’s the recipe from Williams-Sonoma. Springtime makes us think…
Continue reading “Green Goddess Dressing Recipe & The History Of Green Goddess”
Here’s a fusion food: thousand year old eggs*, a traditional Chinese recipe, crossed with western tradition: Easter Eggs. A sophisticated adult crowd will enjoy these sophisticated Easter eggs. You can: Let guests peel their own and serve with a dipping sauce. Leave some whole and devil some of them. Either way, it’s a charming…
Continue reading “RECIPE: Thousand Year Old Easter Eggs”
[1] A basket of baguettes, made by Hewn Bread in Chicago. Baguette is the longest French loaf. [2] Note how these French loaves are shorter than baguettes. On the top shelf, slender ficelles appear to the left of batards, which are wider than baguettes. On the lower shelf, smaller bâtons in the front are wider…
Continue reading “FOOD 101: French Bread, Italian Bread, The Difference”
[1] Celebrate spring with your pie crust (photo courtesy The Topless Baker). [2] This flower and leaf set has cookie cutters in multiple sizes. Get it on Amazon. What’s a spring pie? It’s any pie that celebrates spring, which begins today. To make a pie special for spring, use flower and leaf cutouts on…
Continue reading “TIP OF THE DAY: Make A Spring Pie”
If you don’t care to make egg salad from all the leftover Easter eggs, how about guacamole? We found this suggestion from California Avocado Commission: Paint avocados instead of eggs! You don’t have to have ripe avocados. Today’s hard avocado is tomorrow’s ripe one, so don’t hesitate to buy hard ones for your “Easter basket.”…
Continue reading “FOOD FUN: Easter “Egg” Avocados”
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