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Rhubarb and tomato ketchup. For a smooth texture, use an immersion blender or food processor. Photo courtesy Taste Of Home. Need something to bring to a Memorial Day cook-out? How about homemade ketchup? Pack it into mason jars and tie a ribbon around the neck. Go one step further and make rhubarb ketchup, a…
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Mediterranean Pasta With Chicken. Photo courtesy Urban Accents. Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes. Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So…
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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…
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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…
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