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September 18th is National Cheeseburger Day. That typically means a slice of supermarket American, cheddar or Swiss cheese: The same old, same old. How about some better cheese, for a change? Murray’s, a New York City cheese and specialty food store, has a separate restaurant that has fine cheeses in every course. If this is…
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Freeze leftover fresh herbs in olive oil (photo courtesy Pre Brands). What do you do when you have leftover chopped herbs and minced garlic? Some people place them in a small container, to be used the next day in eggs, on salads, or to garnish other foods. Some people freeze them, but they become…
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When chefs create a recipe, they include elements of salt, acid, fat and heat (and sometimes, a pinch of sweetness). It’s all about flavor: Salt enhances flavor; acid balances flavor; fat delivers flavor and mouthfeel; and heat (pepper, chiles, etc.) is a counterpoint. But what about texture? Good recipes take time to add texture as…
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[1] Ants On A log have friends: like these caterpillars and snails on a log (photo courtesy Woman’s Day: photo Steve Giralt; prop stylist: Megan Hedgpeth; food styling: WD Food Dept). [2] Hummus logs, with either celery, fennel or cucumber logs (photo courtesy Cava). [3] Classic Ants On A Log, given a classy treatment: angled…
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Recipes for simply-cooked meat or poultry—roasted, grilled, sautéed—typically advise: season with salt and pepper. You can do better than that! Chef Sarah Russo of Pre Brands beef suggests additional seasonings that work for almost all meat and poultry. Her technique for maximum flavor is to use at least three spices plus salt. For example: Chile…
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