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Yesterday was National Guacamole Day, but it’s a dish that we enjoy almost every week of the year. To make the best, use avocados from Mexico. We hate to say it, because we prefer to support American businesses, but the Mexican Hass avocados are simply better—creamier and more flavorful, the best avocados we’ve ever had.…
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Flavored balsamic vinegars do more than create tasty salad dressings, marinades and glazes. They can make sophisticated desserts: drizzle cherry, strawberry and raspberry balsamics over berries and other fresh fruit, over vanilla ice cream, and even slices of fresh goat cheese. You can reduce the vinegar and add stock to make a sauce for duck…
Continue reading “TIP OF THE DAY: Fruity Balsamics”
Vosges’ Red Fire Ice Cream with ancho and chipotle chiles (plus cinnamon) lets you add some fire to your chocolate ice cream. Then, pair it with brownies or chocolate cake! Photo courtesy Vosges Chocolat. Match traditional desserts like apple pie, brownies, chocolate cake and pound cake with very modern flavors of ice cream. Vosges Chocolat’s…
Continue reading “TIP OF THE DAY: Traditional Cake With Nouvelle Ice Cream”
Our favorite ice cube trays from ISI Orka keep ice cleaner and fresher and color-code our “specialty” ice cubes. You can make festive ice cubes for holiday drinks without investing in special pumpkin- or holly leaf-shape ice cube trays. And you can do it more elegantly, too! Just freeze one of the following in each…
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A simple-to-make, impressive first course is a smoked salmon roll filled with salmon caviar and crème fraîche. Ask the counter person to slice the salmon in wide pieces instead of narrow strips—explain that you’re going to fill the slices and roll them up like a cigar. 1. Spread the inside of each slice with crème…
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