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Add a little color to every dish you serve. It can be green from fresh basil or other herbs. Or brighten up the plate with red and yellow accents from halved cherry or grape tomatoes or rings of bell peppers. In the doldrums of winter, or when you have nothing fresh in the house, take…
Continue reading “TIP OF THE DAY: Garnish Glamour”
How could it be that we have lived this many decades without the joys of smoked shrimp and scallops? Smoked fish we’ve had aplenty: black cod (sablefish), chub (carp), salmon, sturgeon, trout, whitefish. But our smoked shellfish experience has been limited to imported cans of smoked mussels and clams. We employed them in various hors…
Continue reading “TOP PICK OF THE WEEK: Smoked Shrimp & Scallops From Sullivan Harbor Farm”
Cherries Jubilee was a very fashionable dessert for many decades. The great chef Auguste Escoffier is credited with creating it for Queen Victoria—for either her Golden Jubilee of 1887 (the 50th year of a monarch’s reign) or her Diamond Jubilee in 1897—the record is not sure which. It immediately joined the menu at restaurants of…
Continue reading “CHERRY TIP OF THE DAY: Cherries Jubilee”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
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