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Says Chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty…
Continue reading “TIP OF THE DAY: Use Those Carrot Peelings To Make Carrot Oil & Carrot Stock”
[1] Pork fajitas with homemade apple salsa (photo and recipe © U.S. Apple Association). [2] Fajitas are typically made in a skillet, but there’s a sheet pan recipe under the next photo (photo © Good Eggs). [3] Shrimp fajitas, made on a sheet pan. Here’s the recipe from Le Creme de la Crumb (photo ©…
Continue reading “RECIPES: Pork Fajitas With Apple Salsa & National Fajita Day”
Chef Johnny Gnall shares a professional tip for making the best salad dressings: Emulsify them! The oil and vinegar won’t separate—at least, not for a while. “A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny. “Its creamy texture and body cling better to…
Continue reading “TIP OF THE DAY: How To Emulsify Salad Dressing & Champagne Vinaigrette Recipe”
Editor’s Note: The producer of the video has removed it from circulation. But you can use the ideas below to make a delicious dip. Have you planned your Super Bowl menu yet? Are you looking for healthy options? In the chips-and-dips department, we save on fats with Popchips potato chips and go for the more…
Continue reading “Healthy Onion Dip Recipe”
In the course of our New Year’s resolution to eat a low-calorie, fiber-packed salad twice a day, we’ve been scouring produce departments for variety. As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes. Even if you don’t like cabbage, try it: Napa cabbage…
Continue reading “TIP OF THE DAY: Try Some Napa Cabbage In Your Recipes”
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