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Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent. Whether you’re…
Continue reading “TIP OF THE DAY: Ways To Cook Fish”
Shred the cheese first. Daryl Brooks | Dreamstime. Grilled cheese sandwiches, one of America’s favorites, are pretty easy to make,. Yet they’re not problem free. Sometimes, the cheese does not melt evenly or quickly. This is especially true when you hand-slice quality cheese from a block, as opposed to using thin, easy-melting plastic-wrapped singles.…
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Set up an “applesauce bar” for breakfast, dessert or snacking. Photo courtesy U.S. Apple. Mom always made applesauce from scratch. Her apple of choice was the McIntosh, and she cooked them with the peel. It generated a pretty pink color when strained through a food mill. When we first had commercial applesauce from a…
Continue reading “TIP OF THE DAY: Homemade Applesauce & Applesauce Bar”
[1] Classic tuna poke. You can buy it ready-to-serve from Pete’s Seafood Club. [2] At better restaurants, you may have a large choice of vegetables and seasonings to mix with your poke (photo © Dons Bogam | NYC) . [3] This salmon poke bowl is packed with shredded crab leg, tobiko roe, avocado, black, red…
Continue reading “Poke, Sashimi’s Relative From Hawaii & A Tofu Poke Bowl Recipe”
Delicious Moonstruck chocolate bars melted into milk for hot chocolate. Photo courtesy Moonstruck. It’s below zero in quite a few areas of the country today. As we write this, in Fargo it’s 2°F, with the wind chill making it feel like -18°. In our own municipality, New York City, it’s 14°F, with a wind…
Continue reading “TIP OF THE DAY: Hot Chocolate From Scratch”
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