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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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Here’s a new approach to “soup and salad”: a chilled soup with a salad garnish. We were inspired by this concept from Chef Scott Conant of Scarpetta restaurants in Beverly Hills, Las Vegas, Miami and New York City. The idea is to create a substantial garnish that contributes eye appeal and compatible flavors to the…
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[1] Chocolate peanut butter cheesecake: A small slice satisfies (photos #1 and #4 © Philadelphia Cream Cheese). The history of cream cheese is below. > Here’s a second Chocolate Peanut Butter Cheesecake recipe. > The history of chocolate. > The history of peanut butter. > The history of cheesecake. > The history of the peanut…
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Try something from this list instead of sugar.Photo courtesy Domino Foods. Don’t want refined sugar in your recipe? Here are substitutes for 1/2 cup sugar: Agave syrup: 1/3 cup Barley malt extract: 1-1/2 cups Carrot juice: 1/2 cup Dried fruit purée: 1-1/4 cups Fruit: 2 cups Fruit juice: 1/2 cup Fruit juice concentrate: 1/2…
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Salmon on a cedar plank. Planks available from HomeWetBar.com. Are you a convert to plank grilling yet? Grilling on planks of wood boosts the flavor of grilled fish, meats and vegetables by infusing them with subtle, smoky flavors. The Haida natives of the Pacific Northwest are the earliest known people to have used plank…
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