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Scallops and salmon caviar, by chef Anita Lo. The garnish: sliced radishes, pea purée, crispy fish skin and torn basil leaves. Photo by Noah Fecks | Annisa NYC. We’re surprised that we don’t find raw scallops at more American sushi bars (they’re called hotate-gai in Japanese). Bay scallops or sea scallops, nigiri (on a…
Continue reading “TIP OF THE DAY: Raw Scallops”
Sophisticated dessert bites for Independence Day. Photo courtesy Shukran Deliver | FB. It’s easy to make tartlets (individual portions) or mini tarts (bite size) for dessert. The minis are a festive idea to cap an evening of July 4th celebrating. You can make preparation even easier by purchasing the shells (we use these from…
Continue reading “JULY 4TH: Red, White & Blue Tartlets”
We grew up making Lipton’s California Dip: a package of Lipton Onion Soup Mix combined with a pint of sour cream. It was simple and soul-satisfying, a party standard with potato chips and pretzels (and later, crudités, pita chips and other chips). The recipe appeared in 1954, two years after the Lipton soup mix hit…
Continue reading “TIP OF THE DAY: Caramelized Onion Dip”
We launch this year’s series of red, white and blue July 4th foods with a crudité flag. The red and white flag stripes are cauliflower florets, red cherry tomatoes and red bell pepper strips. (Remove the stems from the tomatoes—the green color doesn’t belong on the flag.) The blue field with white stars is represented…
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[1] Pork belly lettuce wraps: a real treat (photo © Sushi Samba). [2] A slab of uncooked pork belly (phoco © The Country Victualler). [3] Hearts of palm, a.k.a. palmito (photo © Trikaya). [4] Butterhead lettuce, a category that includes Bibb and Boston. Here are the different types of Butterhead lettuce (photo © Good Eggs).…
Continue reading “Pork Belly Lettuce Wraps Recipe For National Pork Belly Day”
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