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A take-out crab cake salad. You can plate the ingredients more beautifully at home. Photo courtesy Genji. We’re such a crab cake fan that we almost never pass them by when we find them on a menu. You can make crab cakes from scratch for this recipe, but we had a “doggie bag” crab…
Continue reading “RECIPE: Crab Cake Salad With An Asian Twist”
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). [1] . [2] Shrimp tempura with ponzu sauce (photo © Mackenzie Ltd). [3] Yakami Orchard makes very high quality “original” (clear) ponzu. Nicely packaged, it makes a fine gift for a good cook. You can find it online (photo © Yakami Orchard). [4] We enjoy dumplings…
Continue reading “Ponzu Sauce: Uses, History, & A Recipe To Make Your Own”
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…
Continue reading “RECIPE: Baked French Toast”
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”
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