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Did you give up meat for Lent? Are you looking for different ways to add fish to your diet? Here are recommendations from Chef Charlie Baggs, of Charlie Baggs Culinary Innovations in Chicago, to which we’ve added some of our own suggestions. The original article was written for Flavor & The Menu, a magazine and…
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Perhaps eight years ago, we saw an article in a trade magazine about a pilot pizza chain in California. All the pizza varieties were served in cones made of pizza dough. The founder’s concept was to make it easy to walk down the street eating from a cone instead of a drippy slice. We loved…
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Slices of prosciutto topped with a salad of baby arugula and watercress, topped with Parmigiano-Reggiano. Photo courtesy Olio e Piú | NYC. When you hear the words “ham salad,” you think of diced ham, possibly the leftovers from a holiday ham or Sunday dinner. Diced or minced ham is mixed with diced bell pepper,…
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We are a huge fan of hummus. We can easily eat one 8-ounce package a day. We often make a meal of hummus and crudités. It’s a nutritious* meal when we don’t want to cook or eat anything more elaborate. But there’s so much more to do with this versatile spread than dipping vegetables or…
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Proteins and vegetables cook easily and mess-free in parchment pouches. Photo courtesy PaperChef. Many of us use parchment paper to line baking sheets. But if you haven’t yet used that parchment for en papillote cooking, you’re in for a treat: less mess and fewer calories, for starters, along with juicier, moister food. Cooking en…
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