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This recipe from the Williams-Sonoma Test Kitchen was so breathtaking, we traipsed through three different farmers markets to hunt down the beautiful heirloom carrots (and finally found them at Trader Joe’s). The recipe gave us an excuse to purchase sumac, a slightly tart and fruity spice popular in North African and Middle Eastern cooking. We’d…
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Today is National Egg Day, which rings nostalgic to us. The approach of summer reminds us of Mom’s fresh egg salad sandwiches, served to us with the just-cooked eggs still warm. Basic egg salad combines chopped hard-boiled eggs and mayonnaise with finely chopped celery and onion, seasoned with a squeeze of fresh lemon juice (or…
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Spray on oil and vinegar. Photo courtesy Delta. Just in time for summer cook-outs and picnics, we were sent samples of the large and small Evo Oil Sprayers. They’re different from misters: The spray is less fine and wider. The company claims that the spray nozzle is no-clog (a complaint with the finer-spray misters);…
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You shave Parmesan cheese onto pasta and risotto, meatballs and Caesar salad; maybe on other green salads, too; perhaps to garnish soups. But why stop there? Armed with two different grating gadgets*, the space for which we need to justify, we’ve been shaving Parmesan cheese onto just about everything. Just a bit goes a long…
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If you’re charmed by food served in tiny flowerpots, invest in a set and see how many different foods you can serve in them. BREAKFAST Berries, grapes or other fruit Biscuits/rolls (photo below plus this recipe and this one) Boiled or scrambled eggs Yogurt LUNCH & DINNER Biscuits, bread sticks Fries (photo) Mixed olives,…
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