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Top: A Swordfish-Ravioli Stack with Mexican garnishes. Photo courtesy Chef Eric LeVine. Center: Canned San Marzano tomatoes. Bottom: Chef LeVine’s delectable cookbook; photo courtesy Lyons Press. Today’s tip is that it’s easy to be creative in food preparation. Start with a first course/appetizer/starter (use the word of your choice). This recipe may look complicated,…
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With all the focus on quinoa as the “it” grain, don’t hold yourself back from trying other ancient grains. Farro, an early, very tasty wheat subspecies, is also known as emmer wheat. Some people also confuse it with spelt (more about that below). But it shouldn’t keep you from seeking it out at better supermarkets,…
Continue reading “TIP OF THE DAY: Farro, The Original Wheat & A Moroccan Chicken Recipe”
April 12th is National Grilled Cheese Sandwich Day but all of April is National Grilled Cheese Month. Here are some tips from Sara Lee Artesano Bread: the three “Bs” for the perfect grilled cheese sandwich: Base. The bread you choose guides the personality of your sandwich. Use one that crisps nicely on the outside—ideally not…
Continue reading “TIP: Melt The Butter For Grilled Cheese”
Our mom was a terrific cook, of everything from the simple to the elaborate. On weekday nights, meals would be more simple: grilled meats and fish, salad, a vegetable, a starch. Once or twice a week she roasted a plump whole chicken in a countertop rotisserie, similar to this one but bigger, and without today’s…
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[1] Add nettles to soup, such as this Potato, Nettle and Green Garlic Soup (all photos © Good Eggs | SF). [2] Nettles. [3] Green garlic. A year ago, we wrote about stinging nettles. also called common nettles and wild nettles. Here’s that background article. Today’s tip is a reminder not to let the…
Continue reading “TIP OF THE DAY: Don’t Let Nettle Season Pass You By”
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