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We are encouraged to eat 5 servings of fruits and vegetables daily for health and nutrition; but the items we buy are often heavily coated with pesticides residue. A quick rinse them doesn’t remove all of them; a sustained rinse under cold water with a light scrub from a vegetable brush is better. We use…
Continue reading “TIP OF THE DAY: The Dirty Dozen & The Clean Fifteen”
One of our favorite bistro foods is Moules Marinières (mool marin-yair), Sailor-Style Mussels. The mussels are steamed in a flavorful broth, to which they add their briny juice. We recently had a pot of the classic dish at Restaurant Dominique in Greenwich Village—a handsome room with big windows facing charming West Village streets. We not…
Continue reading “Steamed Mussels Recipe: Moules Marinières Thai Coconut Broth”
Top: Scallion cornbread from Good Eggs. Bottom: Cream Chipped Beef On Toast from RecipeTips.com. Here’s the recipe. We love, love, love cornbread, a specialty of the South that’s hard to find in the Northeast, where we live. Sometimes you’ll get some at a barbecue restaurant or with a dish of chili; but otherwise, you…
Continue reading “TIP OF THE DAY: Bake Some Cornbread”
This Easter egg “dessert pizza” is glazed fruit atop baked cookie dough. Photo courtesy Elizabeth LaBau | Sugar Hero. Pastry chef Elizabeth LaBau of the blog SugarHero.com decided back in 2013 to create an egg-shaped dessert “pizza” for Easter: a cookie dough base topped with glazed fruit. Looks delicious, doesn’t it? Here’s the recipe.…
Continue reading “TIP OF THE DAY: Easter Egg Dessert Pizza Or Fruit Platter”
Top: Brandy snifter from Crate and Barrel. Bottom: Tuna tartare served in a snifter at Vinkeles Restaurant in Amsterdam. When we saw this tuna tartare served in a brandy snifter (second photo), we were one-upped. For years, we’ve been using wine goblets, Martini glasses, espresso cups, tea cups and juice glasses to serve food.…
Continue reading “TIP OF THE DAY: Use Snifters For Food”
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