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It’s easy to look at gravlax and think it’s smoked salmon. Both have that bright pink-orange color, both are served in thin slices. The differences: One is smoked over wood, the other is cured in brine; one requires a smoker, the other is cured in the fridge. Another distinction: Gravlax is always cured with fresh…
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[1] Not your typical vanilla ice cream sundae (photo courtesy Ogawa Coffee. [2] How about a beef sundae with cheddar (photo courtesy Dairy Max). [3] Tart frozen yogurt like Pinkberry is an opportunity to try savory toppings, like marinated cherry tomatoes and basil (photo courtesy Pinkberry). For National Sundae Day, November 11th, commemorates the…
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If you’re not the type to sip seasonal cocktails with apple, cinnamon, cranberry or pumpkin flavors, here’s a tip to seasonalize that American classic, the Martini*. Recently we read an interview with a fashionable mixologist. Asked, among other things, of his pet peeves, he said, “I sell cocktails, I don’t sell garnishes. Everyone who orders…
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[1] You can buy dipping oil, or make your own for pennies! Nice bottles like this one from A&A Alta Cucina Italia are welcome foodie gifts (photo courtesy Local Market South). [2] Another American tradition: Add a splash of balsamic to the oil (here’s the recipe from Lemony Thyme). [3] Bagna cauda, a hot dipping…
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We love cannoli; can’t get enough of them. Although we’re rarely up for making the pastry tubes, we do relish a dish of “deconstructed cannoli”: the cream filling with a cookie on the side. A bonus with cannoli cream is that you can substitute your sweetener of choice for the sugar. When we’re dieting, we…
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