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Diane is a personal favorite, filled with radicchio, grilled onions, roasted tomato, roasted zucchini, goat cheese, balsamic vinegar and olive oil. Photo courtesy City Sandwich | NYC. We recently wandered into City Sandwich, a New York City sub shop with a different perspective: top-quality ingredients sandwiched without any mayonnaise or fatty sauces. Chef Michael…
Continue reading “TIP OF THE DAY: Think Inside The Sub”
Ponzu sauce (photo © Fotoos Van Robin | Flickriver). Following our recent endorsement of rice vinegar as an everyday condiment is this one for ponzu sauce. Ponzu is a thin, dark brown citrus-based sauce commonly used in Japanese cuisine. Often mixed with soy sauce (shoyu), it is a popular all-purpose condiment and dipping sauce.…
Continue reading “TIP OF THE DAY: Ponzu Sauce Recipe & Uses”
You can bake French toast instead of frying it. Photo courtesy Driscoll’s. This recipe, from Driscoll’s, is called Baked French Toast Soufflé. Although the word does mean “to puff up” in French, and the slices of bread puff up very slightly, it’s not what Americans think of as soufflé. To manage expectations, we removed…
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Photo by Hannah Kaminsky | Bittersweet Blog. How about whipping up this wonderful chocolate treat for Father’s Day breakfast or brunch? It‘s sure to be a hit. “You can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction” says cookbook author Hannah Kaminsky. “A fear of…
Continue reading “RECIPE: Chocolate Dougnut Holes”
Fill homemade chocolate cups with frozen cappuccino soufflé. Photo courtesy Domaine Chandon. One of our favorite destinations in Napa Valley is Domaine Chandon—not just to sample the sparkling wines but to dine at Étoile, the winery’s acclaimed restaurant. Everything there is always a bit more special. The Frozen Cappuccino Soufflé is served in chocolate…
Continue reading “RECIPE: Frozen Cappuccino Soufflé”
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