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[1] Miso snapper with steamed Asian vegetable mix. The recipe is below (photo courtesy IMUSA). [2] The original inspiration, Nobu’s black cod with miso (photo courtesy Nobu Restaurants). [3] Miso paste can be used in many dishes (photo courtesy Good Eggs). [4] Steamed Asian vegetables. This recipe from Julia’s Album serves them with peanut dressing.…
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November 1st is National Vinegar Day. While we’ve written about the different types of vinegar, today we’re focusing on rice vinegar, also called rice wine vinegar though it’s not made from rice wine. Rice vinegar, made by fermenting rice, is the prevalent vinegar in China, Japan, Korea and Vietnam. Basic rice vinegar ranges from colorless…
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Basil, rosemary and other infused olive oils have a life beyond salad (photo courtesy Alta Cucina Italia). [2] Garlic olive oil with crushed red pepper and tri-color peppercorns (photo courtesy Style Craze). [3] Use olive oil and herbs as pasta sauce. Here, garlic, crushed red pepper do the trick. See the recipe from Real Simple.…
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[1] Look for Zucchi olive oil in your supermarket (photo © Oleificio Zucchi). [2] An event for journalists, in the art of blending (photo by Eitan Schapsis | © THE NIBBLE). [3] Three different blends offer different flavor profiles (photo © Oleificio Zucchi). We’ve tasted a lot of extra virgin olive oil, both at…
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[1] Beef tallow. The color will vary based on grass- vs. grain-fed beef, and other factors (photo courtesy Bare Food Provisions). [2] A quality tallow made from grass-feed cows. You can buy it directly from Fatworks Foods. They also sell duck fat, lard and leaf lard, which is the highest grade of lard. [3] Threestone…
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