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Like pizza but not the gluten? Try farinata. Called by different names around the world, farinata is a thin, unleavened pancake or crêpe made of chickpea flour. Originating in Genoa, it become a popular food on the Ligurian coast, from Nice to Pisa. It’s not like a conventional, airy European pancake. Without leavening, it’s dense,…
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[1] Familiar green cabbage (photos #1, #2, and #4 © Good Eggs). [2] The equally familiar red cabbage. [3] Less often found: Savoy, the prettiest cabbage (photo © Monika Grabowska | Unsplash). [4] A Chinese cooking staple: bok choy. [5] Napa or Chinese cabbage (photo © MG Produce). St. Patrick’s Day evokes corned beef…
Continue reading “TIP OF THE DAY: Make Cabbage The New Kale”
It’s March first, and that means one thing in our home: Do we want to have a St. Patrick’s Day party? If so, should it be dinner for eight of classic Irish dishes or very modern ones (corned beef and cabbage egg rolls and tacos, Guinnesss Stout floats); an after-work cocktail hour with green cocktails;…
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[1] Ball jar in the new blue color (all photos © Ball Mason Jars). [2] A blue lid band enlivens clear Ball jars. [3] The jar gets a handle to make drinking hot and cold beverages easier.. [4] A Sip & Straw lid addition for the jars. [5] A layered salad in a quart-size jar…
Continue reading “TIP OF THE DAY: 21st Century Uses For Ball Jars (Mason Jars)”
Top Chef Sylvain Harribey of the Sofitel New York shares this tip: When you cook, don’t overcrowd the pan with the ingredients. In a packed pan, foods end up steaming rather than caramelizing. This adds cooking time and subtracts taste. All ingredients should fit comfortably in one layer. Either use a pan that’s big enough…
Continue reading “TIP OF THE DAY: Don’t Crowd The Pan…& Use The Right Pan”
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