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This fancy first course is not that hard to make. Photo courtesy The Heathman | Portland, Oregon. It isn’t hard to make fancy appetizers like the one in the photo. All you need is a food ring. It is also called a ring mold, although that term can also refer to a multi-serving container…
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Tea brewed in the fridge. Photo courtesy Autocrat Natural Ingredients. In Pursuit of Tea is a purveyor of the finest teas from Asia and India. Their monthly newsletter often has a good “tea tip.” This month, it’s about cold infused tea—the opposite of sun tea. As with sun tea, you simply add tea to…
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An artistic Greek salad from Stix Mediterranean Grill in New York City. Some people love a luncheon size Greek salad. But how about as your first course? Now that beautiful tomatoes are in season, slice them up in as many ways as you can, including in a first course Greek salad. In Greece, what…
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Where’s the stack of mozzarella and tomato slices? This Caprese salad is deconstructed. Photo courtesy Great Performances | NYC. Take advantage of the beautiful tomatoes now at farmers markets to create an elegant Caprese salad like this. There’s just a small window each year to enjoy heirloom tomatoes, so budget to have them every…
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Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting. This recipe is by Zac Benedict for the California Avocado Commission. This recipe (below) uses 12-ounce mason jars, a main-dish size salad for…
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