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While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
Continue reading “TIP OF THE DAY: Blender Hummus Or Bean Dip”
When we published a recent recipe for Pavlova, we were surprised that we didn’t have a recipe for Strawberries Romanoff. We have often used to fill or top the Pavlova. Today, we remedy that! STRAWBERRIES ROMANOFF HISTORY The original recipe for Strawberries Romanoff was created around the turn of the 20th century by…
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Frittatas and stratas are dishes that work for breakfast, lunch or dinner. They’re egg-based dishes similar to an omelette or a crustless quiche, incorporating meat or seafood, cheese, and/or vegetables. The word frittata means “fried” in Italian, and frittatas are typically made in a skillet. But when we drilled down into this recipe, which was…
Continue reading “RECIPE: Asparagus Bacon Strata & Kurobuta Bacon”
Our colleague Hannah Kaminski of Bittersweet Blog is a vegan author and recipe developer, so we were surprised when she sent an email with salmon sushi. Except it’s not, as she calls it, fish-free salmon sushi: It’s cantaloupe! Yes, there are “real” vegan sushi substitutes. We recently reported on Ocean Hugger Foods, which has created…
Continue reading “RECIPE: April Fools Sushi”
We recently wrote about spring crudités, but what else should be spring-ified? How about crostini, one of our favorite, easy-to-make nibbles. We serve them as snacks and with cocktails (including wine, beer and cider). You can also serve a couple of them as a first course, with a small lettuce salad. SPRING CROSTINI INGREDIENTS…
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