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What’s trending in sandwiches? According to Technomic, a food industry research and consulting firm, it’s tofu. The company’s MenuMonitor tracks more than 7,000 commercial and noncommercial menus to identify new ideas, including new menus, seasonal promotions and limited-time offers. The next trending sandwich protein, they say, will be…tofu! Chicken and bacon are, by far, the…
Continue reading “TIP OF THE DAY: Make Tofu Sandwiches”
Our neighborhood Thai restaurant closed on December 31st, victim to a(nother) heartless New York City landlord. It left us without our weekly supply of tom kha gai—and at the start of National Soup Month, no less. Tom kha gai, literally “chicken galangal soup,” is a spicy and sour hot chicken soup with coconut milk. In…
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What’s up, Doc? The humble carrot, dressed to impress. Winter, with its paucity of produce choices, is the best time to enjoy root vegetables. The most familiar—and the easiest to convince family members to eat—is the carrot. Here, some ideas from the familiar to the less so. Below: > The history of carrots. > How…
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Citrus salads make the winter months more colorful. Recipes with blood oranges, red grapefruit and cara cara oranges .
[1] Many Oysters Rockefeller recipes look something like this: lots of bread crumbs, some spinach and a bacon garnish. Here’s the recipe from Tide & Thyme (photo © Tide & Thyme). [2] Some recipes add bacon and Mornay sauce, a cheese sauce variation of béchamel (photo © Arch Rock Fish). [3] Oysters Rockefeller at Bonefish…
Continue reading “Oysters Rockefeller History & Recipe For National Oysters Rockefeller Day”
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