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[1] Instead of Caesar dressing with a raw egg yolk, try a poached egg. This variation also uses a long strip of Parmigiano-Reggiano cheese‡ as a form to contain the salad and a dotted garnish of Parmigiano cream sauce. Beautiful! (photo © Payard). [2] Bibimbap. The egg yolk is broken and mixed in with the…
Continue reading “Caesar Salad Recipe With A Twist: Poached Egg Instead Of Raw”
Frankly, we’re surprised by the number of people we meet who cook at home, yet have never made pasta sauce from scratch. A basic pasta sauce couldn’t be easier. All you need is a lidded sauce pan and a wooden or silicone spoon. The ingredients are found in the kitchen of every person who…
Continue reading “COOKING VIDEO: Easy Homemade Pasta Sauce”
America loves deviled eggs, although we can’t agree on the best recipe. So serve them as a first course in a trio of three different recipes. Here’s a gourmet deviled eggs concept from Root, a farm-to-table restaurant in Bethlehem, New Hampshire. Chef Richard Larcom prepared a delicious appetizer of deviled eggs served three ways, using…
Continue reading “TIP OF THE DAY: Be More Devilish With Deviled Eggs”
White button mushrooms. Photo by Paul Cowan | BSP. After growing up on white button mushrooms, food enthusiaists have foraged for more flavor excitement than the old standard offers. The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a…
Continue reading “NEWS: White Button Mushrooms Are Not So Boring After All”
June 15th is National Lobster Day. Where we live, people are crazy for lobster rolls. Just the merest announcement that some small restaurant in a remote neighborhood serves them, ensures a pilgrimage with lines down the block. So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family…
Continue reading “Make Lobster Rolls With Chef Jasper White’s Recipe”
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