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September 18th is National Cheeseburger Day. That typically means a slice of supermarket American, cheddar or Swiss cheese: The same old, same old. How about some better cheese, for a change? Murray’s, a New York City cheese and specialty food store, has a separate restaurant that has fine cheeses in every course. If this is…
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[1] A classic apple dumpling, decorated with pastry scraps to look like an apple. Here’s the recipe from Martha Stewart. [2] Add some ice cream, pan sauce or caramel sauce, and maybe some toasted pecans. Here’s the recipe from Jo Cooks). [3] Apple dumplings as rugelach. Rugelach was rolled with a filling, but not apple.…
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[1] Ants On A log have friends: like these caterpillars and snails on a log (photo courtesy Woman’s Day: photo Steve Giralt; prop stylist: Megan Hedgpeth; food styling: WD Food Dept). [2] Hummus logs, with either celery, fennel or cucumber logs (photo courtesy Cava). [3] Classic Ants On A Log, given a classy treatment: angled…
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[1] Check out the marbling on this grass-fed beef (all photos courtesy PRE). [2] How about a stir-fry? [3] A ribeye steak. [4] Filet mignon salad (here’s the recipe). We don’t eat a lot of beef because we don’t like cleaning up after it. But when we befriended new neighbors, serious carnivores, we received…
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Yesterday we featured murasaki, Japanese purple sweet potatoes. Today, it’s a completely different view of potatoes: Fried or roasted peels! We knew that we could freeze potato peels (and all vegetable peels) to make stock. We never thought to cook them as a standalone food. But, in that time-honored tradition of letting nothing go to…
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