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Get out your mandoline and make a shaved salad. Thinly-shaved foods not only have visual elegance, but enable a better melding of flavors on the fork. Serve them as a first course, a salad course after the main course, or a light lunch (for example, plated with cold chicken, roast, seafood). Photo #1, from Rolf…
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[1] Chilled strawberry coconut soup from Carlsbad Cravings. [2] Spicy chilled carrot soup with ginger and turmeric from Gourmande In The Kitchen. Cool off with chilled soup versions of a few classics, like borscht, cold cucumber soup (with yogurt and dill) and gazpacho are the classic soups of summer, and we love them all.…
Continue reading “TIP OF THE DAY: Beyond Gazpacho Light Summer Soups”
[1] Your toast should dress for summer, too. Here, fruit, honey and mascarpone cheese in a recipe from Wry Toast Eats. [2] Switch to savory with this pretty avocado toast from Bluestone Lane. a café in Hoboken, New Jersey. We love toast. We could eat it three times a day, with different toppings. Today’s…
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If you still want your cheese plate on a hot summer day, these are the hot weather cheeses recommended by Janet Fletcher of Specialty Food Magazine, combined with some of our own. You can read her full article here, and create a more complex cheese course with the recipe below. Crescenza. This oozy, briefly-aged cow’s…
Continue reading “TIP OF THE DAY: 12 Best Summer Cheeses & A Recipe With Ricotta”
Give a new perspective to everyday foods with some creative slicing. In these dishes, Chef Jennifer Day of Upper Story By Charlie Palmer in New York City, juliennes the vegetables and serves them either cooked, as with roasted halibut in photo #1; or raw, as with the grilled chicken salad in photo #2. The vegetables,…
Continue reading “TIP OF THE DAY: Julienne Or Shave Those Veggies!”
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