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A salad can be much more than dressed leafy greens. Photo courtesy Gentyl & Hyers | Chefs Collaborative. Chef’s Collaborative is a nonprofit, national network of member chefs who work to promote clean, sustainable food. They’ve created a cookbook of recipes that are imaginative and refreshing, yet can be enjoyed every day. Sign up…
Continue reading “TIP OF THE DAY: Radish & Stone Fruit Salad With Feta”
Based on the plant from which the pollen is harvested, each varietal honey has a distinctive flavor and color. Photo courtesy National Honey Board. Mass produced “supermarket honey” is blended specifically to have a generic flavor. As with table sugar, it delivers a uniform, sweet, simple taste to consumers time after time. But raw…
Continue reading “TIP OF THE DAY: Honey & Food Pairings”
A slick of olive oil may seem unusual atop a Martini, but it adds a nifty layer of texture and flavor. Photo courtesy Foodista.com. Many people enjoy an olive or two in their Martinis. Whether you do or you don’t, try an Olive Oil Martini. It’s a relatively new concept developed by the Chile…
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“Everybody must get stoned!” sang Bob Dylan in Rainy Day Women #12 & 35. Someone, whip him up a stone fruit salad! We all know how to slice fruits into an easy, healthful fruit salad. But how about taking it a step further, creating a sweet-and-savory salad for lunch or dinner? 1. MIX together your…
Continue reading “TIP OF THE DAY: Make A Stone Fruit Salad For Lunch Or Dinner”
Diane is a personal favorite, filled with radicchio, grilled onions, roasted tomato, roasted zucchini, goat cheese, balsamic vinegar and olive oil. Photo courtesy City Sandwich | NYC. We recently wandered into City Sandwich, a New York City sub shop with a different perspective: top-quality ingredients sandwiched without any mayonnaise or fatty sauces. Chef Michael…
Continue reading “TIP OF THE DAY: Think Inside The Sub”
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