TIP OF THE DAY: Oven-Dried Tomatoes

Sun-dried tomatoes are delicious year-round; but according to the USDA, few if any store-bought sun-dried tomatoes are dried in the sun. The original technique, indeed, was to dry the tomatoes in the sun over the course of several days. These days, most “sun-dried” tomatoes are oven-dried. However, they taste the same, or even better, when…
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TIP OF THE DAY: Fresh Peach Bellini Cocktails

We were inspired by this photo from Audra, The Baker Chick, to look for the ripest peaches—or plan ahead and ripen our own—for fresh peach Bellinis. In the off-season, you can buy frozen peach purée or (surprise!) baby food puréed peaches. You can make the peach purée a day or two in advance of your…
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TIP OF THE DAY: Israeli Salad

Israeli salad (salat yerakot, vegetable salad*, in Hebrew) is a chopped salad of diced tomato and cucumber. It can also include bell pepper, onion, and parsley (that’s the way we like it). Other ingredients, such as carrot and ethnic-specific ingredients (more about that in a few paragraphs) can be added. The dressing is fresh lemon…
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TIP OF THE DAY: Make A Frittata

Making an omelet requires a bit of technique. If your omelets don’t look as lovely as you’d like, there’s an easy solution: Make a frittata! With an omelet, the filling ingredients are placed on the beaten eggs that are setting in the pan. As the omelet continues to cook, it is folded with a spatula…
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TIP OF THE DAY: Mix Zucchini Ribbons With Pasta

When we were 10 years old, Mom planted zucchini in the backyard. We watched in awe as they multiplied faster than the brooms in the Sorcerer’s Apprentice scene from Fantasia. It wasn’t a big plot—maybe 6’ x 8’—but it produced so much zucchini, we couldn’t eat half of it, and gave the rest away. A…
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