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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…
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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…
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Ponzu sauce (photo © Fotoos Van Robin | Flickriver). Following our recent endorsement of rice vinegar as an everyday condiment is this one for ponzu sauce. Ponzu is a thin, dark brown citrus-based sauce commonly used in Japanese cuisine. Often mixed with soy sauce (shoyu), it is a popular all-purpose condiment and dipping sauce.…
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Rice vinegar: It’s not just for Asian dishes. Photo courtesy Marukan. Sometimes you buy an ingredient for a particular recipe and then it sits on the shelf, forlorn, waiting for you to make that one dish again. Such was the case with the rice vinegar we purchased. It took us a while to integrate…
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For a light lunch or a dinner first course: chicken and rice salad with apricots. Photo courtesy Rice Select. It’s apricot season! Full of beta-carotene, vitamin C and fiber, fresh apricots are one of the early signs of summer. They’re in season in the U.S. from May through August. Check your local farmers markets…
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