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Enjoy the recipe as a taco or atop salad greens. Photo courtesy McCormick. Turmeric and vine-ripened tomatoes, the 10th and last in the series of McCormick’s 2010 flavor trends requires a bit of a wait—unless you’re into “faux” vine-riped tomatoes (more about that in a moment). Turmeric, long consumed as a restorative tea in Okinawa,…
Continue reading “RECIPE: Turmeric-Spiced Chicken with Tomato-Avocado Salsa”
Just mix the concentrate with milk and you’ll be transported to India (photo by Katherine Pollak | THE NIBBLE). Chai lovers: You can now enjoy this spiced exotic treat in your own home. Rishi, sellers of organic tea, have launched an organic and Fair Trade Masala Chai tea concentrate. Masala chai is made by…
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Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home. Chives are the smallest member of the onion family. The part used for culinary dishes is the thin, hollow, tubular leaves that resemble large…
Continue reading “RECIPE: “Deconstructed” Spring Roll Salad”
How does one recover from a Valentine’s Day smorgasbord of chocolates from six great artisan chocolatiers, not to mention cookies, brownies and a tasting of three rosé Champagnes? By retreating to one of our favorite diet dishes—Asian Chicken Salad—for the next several meals. We make it in less than 5 minutes, thanks to: Dole Cole…
Continue reading “PRODUCT: SoyCha Dressing & Asian Chicken Salad”
[1] The classic Scottish dish haggis is made of sheep organ meats cooked in a sheep’s stomach. Here’s the recipe from 196 Flavors (photo © 196 Flavors). [2] Chefs can give haggis the gourmet treatment, as in this “gateau of haggis” with layers of cooked turnip. Here’s the recipe (photos #2 and #3 © The…
Continue reading “FOOD HOLIDAY: Scottish Fare On January 25, Burns Night”
