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In the course of our New Year’s resolution to eat a low-calorie, fiber-packed salad twice a day, we’ve been scouring produce departments for variety. As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes. Even if you don’t like cabbage, try it: Napa cabbage…
Continue reading “TIP OF THE DAY: Try Some Napa Cabbage In Your Recipes”
Compound butter is delicious atop a steak; just don’t tell your cardiologist. Above, herb, gorgonzola and hazelnut butters. Photo courtesy AllenBrothers.com. Here’s a treat from Chef Johnny Gnall: hazelnut butter—the compound butter, not the peanut butter spread alternative. He learned it a while back while working at Aziza restaurant in San Francisco, and is…
Continue reading “TIP OF THE DAY: Make Hazelnut Butter”
The Year of the Dragon is considered the luckiest year in the Chinese Zodiac. And it began yesterday, when millions of Chinese, Koreans, Vietnamese and other Asians rang in the New Year with fireworks, feasts and family gatherings. We considered ourselves lucky with a seat at a delicious dinner at Jean-Georges Vongerichten’s Spice Market restaurant…
Continue reading “CHINESE NEW YEAR: Ginger Fried Rice Recipe From Jean-Georges Vongerichten”
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