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[1] Our mother and grandmother always served olive oil and vinegar in cruets, so people could serve themselves at the table. They’re becoming a thing of the past, as salads come pre-dressed from the kitchen—or as more people use commercial dressings (photo courtesy Flavor For Life). [2] The easiest switch is to serve EVOO with…
Continue reading “TIP OF THE DAY: Use More EVOO (Extra Virgin Olive Oil)”
On a freezing day like today, cook something that will stick to your ribs. One option is the Mexican dish, posole (also spelled pozole). While Americans eat lots of burritos, enchiladas, tacos and tostadas, not many outside the Southwest are familiar with posole, a dish made from hominy. Posole means “hominy” in the Nahuatl language…
Continue reading “TIP OF THE DAY: Posole, A Mexican Stew That Sticks To Your Ribs”
It’s the month of good eating resolutions. One of the easiest to follow: add more salads. Whether it’s a main salad or a side salad, just avoid creamy dressings, stick to vinaigrettes, and you’re set. One of our favorites is a Greek Salad, so here are some ways to approach it—and get creative ideas for…
Continue reading “TIP OF THE DAY: Re-Envision Your Favorite Salad (We Picked Greek Salad)”
[1] Cranberry and apple-stuffed Cornish hen. Here’s the recipe from Running To The Kitchen. [2] Buttermilk-brined Cornish hen, trussed and ready to roast. Here’s the recipe from Kitchen Confidante. [3] Cornish hen roasted with wine and herbs. Here’s the recipe from Drizzle And Dip. [4] Cornish hens in the yard (photo courtesy Poultry Chiller). [5]…
Continue reading “TIP OF THE DAY: Cornish Hen (Cornish Game Hen, Rock Cornish Game Hen)”
[1] The classic pastrami sandwich: piled high on rye with bickles, cole slaw and Dr. Brown soda (photo courtesy P J Bernstein Deli | NYC). [2] Pastrami on a roll with Swiss cheese, lettuce and tomato and red cabbage, watercress and mayonnaise (photo courtesy Dietz & Watson). [3] With melted cheddar on a brioche roll…
Continue reading “Build Up Your Pastrami Sandwich With These Pastrami Sandwich Variations”
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