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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…
Continue reading “TIP OF THE DAY: Think Inside The Sub”
Ponzu sauce (photo © Fotoos Van Robin | Flickriver). [1] . [2] Shrimp tempura with ponzu sauce (photo © Mackenzie Ltd). [3] Yakami Orchard makes very high quality “original” (clear) ponzu. Nicely packaged, it makes a fine gift for a good cook. You can find it online (photo © Yakami Orchard). [4] We enjoy dumplings…
Continue reading “Ponzu Sauce: Uses, History, & A Recipe To Make Your Own”
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…
Continue reading “TIP OF THE DAY: Uses For Rice Vinegar”
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…
Continue reading “TIP OF THE DAY: Fresh Apricots”
Rainbow carrot colors, including the now-standard orange, were bred centuries and millennia ago from mutations. Photo courtesy Colorful Harvest | FB. Why carrots, you may ask, when such summer bounty abounds? And with all the vegetables to throw onto the grill, how often do you think of carrots? Grilling carrots brings out their natural…
Continue reading “TIP OF THE DAY: Roasted Whole Carrots”
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