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What’s the beautiful dish in the photo? Balsamic Brussels Sprouts, nested in a leaf from the stalk on which they grow. In French this presentation is called “en feuille” (pronounced “on FUY”–think of a very shortened “phooey”). The English translation is “in the leaf” or “in its leaf.” The Brussels sprouts in this photo were…
Continue reading “Roasted Balsamic Brussels Sprouts & Use The Leaves As Dishes”
We were inspired by this Pear and Endive Salad from Barrel & Ashes in Studio City, California. It’s garnished with goat cheese, walnuts, and a maple balsamic vinaigrette. That’s a perfect salad recipe in our book. But how else can you make a fall-inspired salad? Start with your favorite lettuces. Then, add two or more…
Continue reading “Fall Salad Recipe”
We were recently searching for something in the back of a friend’s pantry—at her request—and came across a jar of apple butter that looked past its prime. We checked the date. Yep, way gone. “Do you know you have expired apple butter?” we queried. “Oh that,” she replied. “Someone gave it to me years ago…
Continue reading “TIP OF THE DAY: 25+ Uses For Apple Butter”
Last night at a nine-course feast at the home of our wine editor, we were served a dish of scallops, sautéed greens and a hearty topping of freshly-made pesto. A conversation ensued among the nut-averse and lactose-intolerant in attendance, that they didn’t use pesto because of the cheese or the nuts. There’s an easy alternative:…
Continue reading “TIP OF THE DAY: Chermoula Sauce”
October is National Pasta Month, and we’ll be sharing different takes on pasta. We start with tomato sauce. Some people use fresh summer tomatoes to make their sauce, freezing batches to last through the year. Others used canned tomatoes year-round. Less often, cherry tomatoes are employed. For us, since lush summer tomatoes have drifted into…
Continue reading “TIP OF THE DAY: Cherry Tomato Pasta Sauce”
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