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For holiday weekends or cookouts, most of us pick up cole slaw at the grocery store. This commercial slaw generally consists of cabbage, mayonnaise thinned with vinegar, and a few shreds of carrot for color. It may be tangy and crunchy, but it can be so much more flavorful. Here’s how to fix up store-bought…
Continue reading “RECIPE: Spicy Thai Cabbage Salad & The History Of Cole Slaw”
[1] What’s on your backyard table this summer? How about a sausage-and-beer tasting (photo © Dovetail Brewery | Chicago)? [2] If you don’t want to do a sausage tasting, how about a condiment bar (photo: The Nibble)? [3] Andouille and IPA: just one of several sausage-and-beer pairings to look forward to (photo: The Nibble). [4]…
Continue reading “Sausage & Beer Pairings And 21 Ways To Use Leftover Sausage”
Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
Continue reading “TIP OF THE DAY: Turning Bland Foods Into Flavorful Foods”
[1] Get some prosciutto and basil or spinach, and start working (photo courtesy Red Hong-Yi). [2] Jackie Chan commissioned this portrait, made from 64,000 chopsticks (photo courtesy Red Hong-Yi). Looking for a rainy day project, or to jump-start a new hobby? A fun get-together with friends? Take inspiration from the edible collages by Malaysian…
Continue reading “FOOD FUN: Make Art With Your Food, Then Eat It”
It’s less than a month to Father’s Day. If you’re looking for something special and Dad is a pork lover, we love this idea: Consider a gourmet combination plate—a pork version of a pu pu platter*. This idea was inspired by steakhouse Rare Steak and Seafood in Washington, D.C. (photo #1). Executive Chef Marc Hennessy…
Continue reading “TIP OF THE DAY: Pork Combination Plate”
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