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Not hard cider, but apple (pomme) lambic, a style of Belgian beer. Photo courtesy Lindemans. For a country so keen on fruity cocktails, we don’t drink much fruit beer. But summer is the perfect time for it, so plan to have a few before Labor Day. Fruit beers have been popular for centuries, beginning…
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Today’s tip was inspired by a recent “Personal Health” column by Jane Brody in the New York Times called Relearning How To Eat Fish. Among other suggestions, the article urges that you expand your fish and seafood horizons, perhaps starting with a delicious bowl of good-for-you steamed mussels. Fish and shellfish are the most nutritious…
Continue reading “TIP OF THE DAY: Eat More Mussels (How About Mussels Marinière?)”
From noodle-free lasagna to vegetable soup or gumbo to a goat cheese and eggplant sandwich, eggplant is a versatile ingredient. It can find its way into caponata*, casseroles, dips, mixed grilled veggies, pasta dishes, stews and more. Eggplant is low in calories and fat, while boasting a high fiber content. While available year-round, summer is…
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A special gadget slices grapes in half. A better gadget: a sharp knife and a cutting board. Photo courtesy OXO. We have the greatest respect for OXO Good Grips. They, and other manufacturers, produce kitchen gadgets that make food preparation easier. But some work better than others. We had great hopes for the mango…
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Tataki means briefly seared. Photo of tuna tataki courtesy Haru | NYC. Tataki, also called tosa-mi, is a Japanese style of preparing fish or meat. The protein is seared very briefly over a hot flame or in a pan, briefly marinated in rice vinegar, sliced thinly and served chilled or at room temperature. The…
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