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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…
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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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[1] Green Goddess dressing for the salad, with a main of flank steak. Here’s the recipe from Cooking Light. [2] The salad dressing is also a dip. Here’s the recipe from Martha Stewart. [3] Even a simple lettuce salad gets a lift from Green Goddess. Here’s the recipe from Williams-Sonoma. Springtime makes us think…
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