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Hot off the grill. Photo © Beth Nakamura | LC | The Oregonian. If you like bread, you probably have discovered that grilled bread is even more delicious. That’s what makes garlic bread such a hit over a plain, sliced Italian loaf. (O.K., the garlic helps.) Simply slice the bread, brush with olive oil…
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Easy and delicious broiled tomatoes. Photo courtesy Ruth’s Chris Steak House. Revel in the summer crop of vine-ripened tomatoes. Add them to every salad and sandwich. Make gazpacho and fresh tomato sauce for pasta. And along the way, stick some under the broiler for a delicious first course or side. You can add dressed…
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Given the attention our recent Greek salad recipe got on Twitter, we’ve decided to follow up with an antipasto salad. You don’t see these on menus too often, because it’s not an authentic Italian dish. It takes traditional antipasto ingredients and layers them atop romaine: an Italian “chef salad.” It’s a hearty lunch or dinner…
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Apple cider vinegar is a versatile favorite. Photo courtesy Heinz. Vinegar begins life as alcohol. Through fermentation, alcohol is converted to full-strength vinegar, which is then diluted with water to achieve a 5% acidity level for cooking and table use. (Here’s the history of vinegar and how it is made.) How many different types…
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Many of the greens we enjoy today began life as weeds. They showed up, uninvited, in gardens and fields. Given the scarcity of food, they were gathered and brought to the kitchen. While some of these intruders were distasteful (or even poisonous), others were welcome, including dandelion greens and mache (lamb’s quarters), which has become…
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