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Coating fish with nuts and baking or sautéeing is an easy, foolproof way to prepare an elegant entrée. The nutty flavor of this simple but rich coating pairs beautifully with flaky white fish fillets. Nuts add even more protein to your dinner, as well as these health benefits. You can use any nut you like…
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A couple of weeks ago we discussed the glories of ricotta for breakfast. Today, we make some recommendations for lunch and dinner. HORS D’OEUVRE Ricotta dip for crudités, chips, pretzels. You can season and serve it as is, in a bowl with a drizzle of olive oil; or blend it in the food processor, with…
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Sorbet cocktails are one of our favorite summer desserts. You simply add scoops of sorbet to a glass—an opportunity to use your Champagne coupes, Margarita glasses, large-bowl wine glasses, or large snifters. Then, pour in sparkling or still wine or white spirits (gin, tequila, vodka) and serve with a spoon. As the sorbet melts into…
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Use a yummy streusel topping instead of a dough top crust. Photo courtesy Grand Central Bakery | Portland. We’re not a huge pie crust pan. We prefer thicker, buttery, cookie-like tart crusts (here are the differences between pies and tarts). Personally, we’d rather have a cobbler, crisp or grunt (the difference). If it has…
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If you’ve ever seen meringue like shells in a bakery and wondered what they are: They’re Pavlovas. The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and…
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