TIP OF THE DAY: Serve It Three Ways

One of our early food influencers was the late French chef, Jean Banchet, whose restaurant in Wheeling, Illinois was a destination for serious foodies the world over. In the days we visited, during the last decade of Le Français, the way in which his menu was unique was his approach to showcasing foods in different…
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TIP OF THE DAY: Aïoli, The Original, The Modern, Easy Recipe & A Party

[1] As a sauce or dip with boiled potatoes (photo courtesy Quinciple). [2] Tarragon aïoli as a dip with shrimp (here’s the recipe from Real Simple). [3] Le Grand Aioli: make a platter for your next gathering (here’s a story from Edible Seattle). [4] Just open the jar and use these flavorful aïoli from Delicious…
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TIP OF THE DAY: Guasacaca Sauce

Top: The ingredients for guasacaca. Center: Simply add them to a blender or food processor. Bottom: The finished sauce in its original consistency. Photos courtesy Cory of TheAmuseBouche.com. Here’s her recipe.   A few nights ago we had a revelation. A great chef did an irresistible spin on guasacaca, the popular Venezuelan green sauce for…
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TIP OF THE DAY: Steak With Three Sauces

Our friend Andy welcomes the opportunity to visit Denver, so he can pop in at Vesta Dipping Grill, known for the variety of creative sauces it offers with its entrées (here’s the current menu). For Father’s Day, forget the Worcestershire or A-1 and treat Dad to a choice of three homemade steak sauces. It’s like…
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TIP OF THE DAY: Horseradish Sauce

Horseradish sauce on: (1) roast pork sandwich (from National Pork Board), (2) poached salmon with dill-horseradish sauce (Sysco), (3) steak salad (Good Eggs); (4) horseradish root, freshly dug (North Fork Horseradish Festival) and (5) horseradish root as it often looks in the market (Markon.com).   In the U.K., horseradish sauce has long been paired with…
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