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We’re being inundated with recipes for Thanksgiving leftovers. But today’s tip is good for leftovers year-round. Leftover potatoes—boiled or roasted—make good hash. Leftover meat, poultry or fish added to the dish turns it into a main course instead of a side. Just sauté chopped onion, bell pepper, celery, any other veggies and herbs, and stir…
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This isn’t primarily a recipe for stuffed crab legs, but a tip that many things we often discard still have a place on the plate. Here, the creative chefs at Petrossian made a crab salad with fresh whole crab. Instead of discarding the empty crab legs, they stuffed them and arranged them on the plate:…
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We love any kind of lasagna, but are happy to have this Pumpkin Lasagna recipe in our fall repertoire. The recipe is courtesy caterer and Lenox Home Entertaining Expert Andrea Correale of Elegant Affairs Caterers. You’ll note in the ingredients list that butternut squash is used instead of pumpkin. This is often done in the…
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Lime seltzer garnished with whole cranberries. Photo courtesy Polar Seltzer. As you’re lining up your ducks for Thanksgiving (or should that be, lining up your turkeys?), here’s a beverage that can be a cocktail, mocktail or simply a replacement for water at the table. We were inspired by these ideas from Polar Seltzer, a…
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Back in the day when we still seriously dieted, we created what we called a luxury salad—absolutely delicious and “luxurious” because the ingredients were relatively costly. Whenever we’re feeling diet-minded—or simply want to detox from the rich foods we eat all day, we whip one up. If you can get to a club store, artichoke…
Continue reading “TIP OF THE DAY: Hearts Of Palm”
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