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Before cooking, bright green. Photo courtesy SpoonForkBacon.com. The shishito pepper is a relative newcomer to American cuisine. Finger-shaped, slender and sweet (not hot), it is growing in popularity as a snack, blistered on the stove top or grill. The shishito is named after its shape: The tip of the chili pepper was seen to…
Continue reading “TIP OF THE DAY: Shishito Chile (Or Pepper Or Chile Pepper)”
Inspired feasting: grilled chicken salad with grilled peaches. Photo courtesy Good Eggs. There are so many ways to approach an entrée salad. This suggestion, from our favorite artisan grocer, Good Eggs of San Francisco, combines grilled proteins with grilled fruit. (They can be oven-roasted instead.) Good Eggs also suggests that instead of an all-green…
Continue reading “TIP OF THE DAY: Roasted Peach & Chicken Salad”
Make your own tortilla baskets. They’re tastier than the commercial variety served at many Tex-Mex restaurants. Photo courtesy Chef Ingrid Hoffmann. For many years of our youth, one of our favorite restaurant lunches was Mexican-style chicken salad in a tortilla bowl. As our palate evolved, we realized that a lot of those tortilla bowls…
Continue reading “TIP OF THE DAY: Homemade Tortilla Bowls (Fill With Grilled Chicken Salad!)”
A smoothie with our favorite fruits plus almond milk. Photo courtesy Chef Ingrid Hoffmann. Having just published an article on why we love almond milk, we hasten to follow it up with an easy recipe. Your nutritionist would approve of this smoothie, from Chef Ingrid Hoffmann. She adds flaxseed meal for extra nutrition and…
Continue reading “RECIPE: Blueberry Smoothie With Almond Milk”
In recognition of back-to-school recipes, we offer the Eton Mess. Eton Mess is a traditional English dessert consisting of strawberries, pieces of meringue and whipped cream. It is traditionally served at Eton College’s annual cricket game against rival Harrow School (both are among the most prestigious secondary schools in the U.K.), and on any other…
Continue reading “RECIPE: Eton Mess, A School Tradition”
