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When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
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Dorado (mahi-mahi), garnished with creamed spinach, toasted breadcrumbs and crabmeat. Photo courtesy Bonefish Grill. You may be eating more grilled, pan-sautéed or poached fish for health or for Lent. But it doesn’t have to be dull. The photo at left shows “Dorado Rockefeller,” a riff on Oysters Rockefeller, which tops oysters with creamed spinach…
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[1] Cinnamon sweet potato chips with strawberry yogurt dip (both photos © Tablespoon.com). [2] Apple chips with a salted caramel dip. Photo © DizzyBusyAndHungry.com. Here’s the recipe. March 23rd is National Chip and Dip Day. When we think of chips and dip, salty chips pop into mind, with creamy dips, guacamole or salsa. But…
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A salmon fillet: no bone, but skin on the bottom. Photo courtesy DailyPerricone.com. You’ll note that some fish recipes, like the one below for Pretzel-Crusted Tuna, call for fish steaks. Other recipes call for fillets. What’s the difference? It’s all about the cut. FISH FILLET To fillet (it’s a verb as well as…
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Yesterday was National Bock Beer Day, coinciding with the first day of spring. It’s a holiday declaration that makes sense: bock beer is a spring beer. There’s a lot of media attention to eating seasonally; less so to drinking seasonally. So today we’re starting the first in our seasonal beer recommendations. By the end of…
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