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Today’s tip started out simply as an example of how to use fresh rosemary sprigs (photo #4) as a decorative herb over the holidays. You can place a sprig in a cocktail or mineral water, use it as a plume for mashed potatoes, use it as skewers for olives or berries, and use it as…
Continue reading “TIP OF THE DAY: Rosemary Garnish, Plus Crostini Recipe With Pork & Apple-Raisin Compote”
[1] Drizzle some salsa on your avocado toast (photo © Eva Dilmanian | Dreams Aren’t This Good). [2] Avocado toast “Caprese,” with mozzarella, tomato and balsamic drizzle. Here’s the recipe (photo © Two Peas In Their Pod). We’ve seen many ideas for topping avocado toast, from spring peas and fried or poached eggs to:…
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Farro is the original wheat, one of the first cereals domesticated in the Fertile Crescent. It nurtured the population of the Mediterranean and Middle East for thousands of years. It was cultivated by the ancient Egyptians; it became the staple ration of the Roman Legions; it was ground to create the original polenta. It has…
Continue reading “TIP OF THE DAY: Try Farro, a.k.a. Emmer Wheat, A More Nutritious Type Of Wheat”
November 1st is National Fried Clams Day. Fried clams is a dish that we always eat at restaurants, because cleaning, shucking and deep fat frying is a lot of work. It’s especially more so because a recipe like the following yields just 12 fried clams. That’s enough for one hearty eater. But if you’re game,…
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Diana Hardeman, founder of Milk Made, is one of the great artisan ice cream makers of New York and beyond. Known for her creative ice cream flavors, it’s no surprise that she made Candy Corn Ice Cream. She has allowed us to share the recipe with you today, October 30th, National Candy Corn Day. For…
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