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A porchetta sandwich served with fennel slaw, roasted red pepper, crispy fried onion threads and sriracha aïoli. Photo courtesy Flavor & The Menu. What’s trending in restaurant sandwiches? Proteins are still a first-round decision: Do you want chicken, ham or roast beef, for example. But these days, according to chefs interviewed by restaurant trade…
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[1] Forget the pasta: This “mac and cheese” substitutes better-for-you cauliflower (photos #1 and #3 © Castello Cheese). [2] Turn cauliflower into “mac and cheese” (photo © GoodEggs.com). [3] Havarti is also delicious on a cheese board for a snack, or with fresh and dried fruits and nuts for dessert. Chef Michael Symon has…
Continue reading “Cauliflower Mac & Cheese Recipe With Havarti Cheese”
A tower of regular and flavored havartis. Photo courtesy Emmi Roth USA. Americans love cheese: atop pizza, on burgers, in mac and cheese. But most of us don’t know that havarti, a Danish cow’s milk cheese, is a great melter as well as a table cheese. The semisoft, rindless cheese with small eyes is…
Continue reading “TIP OF THE DAY: Havarti, A Great Melting Cheese”
[1] “Green” lasagna, made with pesto and spring asparagus. Use green (spinach) noodles for St. Patrick’s Day. Photo courtesy Eataly | Chicago. Have you ever had green lasagna? We order lasagna every time we see it on a menu, trying to find one that’s better than Mom’s (which has only been bested once). We…
Continue reading “TIP OF THE DAY: Green (Pesto) Lasagna For Spring”
A frittata, made on the stove top and finished in the oven or under the broiler. Photo courtesy Applegate Natural & Organic Meats. You can have your breakfast eggs baked in a nest, boiled, fried, poached or scrambled or stuffed. You can make breakfast burritos and pizzas, Eggs Benedict and a library of other…
Continue reading “TIP OF THE DAY: Different Egg Dishes”
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