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We’re getting ready for National Hot Dog Day, July 20th this year (it’s the third Wednesday in July). We’re serving some creative hot dog toppings—no mustard, ketchup, relish, and sauerkraut this year. You can set up a DIY hot dog bar with the toppings below, and let guests create their “signature” hot dogs. Mustard and…
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July 6th is National Fried Chicken Day. There’s likely no lover of chicken who hasn’t enjoyed plates of fried chicken. But how about fried chicken skins? The fried chicken skins recipe below is the chicken’s answer to fried pork skins, or chicharrones. Of late, fried chicken skins have become popular with restaurant chefs, when the…
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Happy Independence Day! For whatever reason, July 4th is National Barbecued Spareribs Day (we’re partial to the alternate, more elegant, spelling, spare ribs). What’s the difference between spare ribs and baby back ribs? Not a whole lot: They’re just two different pieces of the same slab of meat. The main difference is size. The farther…
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[1] A French charcuterie board. Here’s the “recipe” (photo © Domino). [2] A German charcuterie board. Here’s the “recipe” (photo © Schneiders). [3] Italian charcuterie board. Here’s the “recipe” (photo © Harry And David). [4] Spanish charcuterie board. Here’s the “recipe” (photo © My Kitchen Love). [5] A charcuterie board doesn’t have to be as…
Continue reading “Cheese & Charcuterie Boards: The Difference & How To Make Them”
Barbecue for breakfast is trending at restaurants, so why not at your house? Flavor & The Menu, a trendspotting website for chefs, reports: “While barbecue remains a popular choice at lunch and dinner, it is actually the fastest-growing breakfast flavor today” [source]. Dishes spotted on menus: Rise ’N Shine Benny: Buttermilk biscuit, a sunny-side-up egg…
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