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Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping. The word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread*. We have a childhood recollection of a…
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While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
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[1] A Caprese grilled cheese sandwich made with mozzarella, tomatoes and fresh basil. Here’s the recipe from Cooking Classy. [2] Dessert grilled cheese: queso blanco and fresh raspberries (photo courtesy Litehouse Foods). April 12th is National Grilled Cheese Day. We’re passing along these tips for a better grilled cheese sandwich from the culinary team…
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Whether you like your butter plain or compound (with added flavor ingredients), here’s a fun idea from The Peached Tortilla in Austin, Texas. This dish of citrus butter inspired us to create something similar, using a small, shallow dish (the bread plate that came with our fine china) and: Covered half with great butter (our…
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Look in the produce section for sugar snap peas, a spring treat. Sugar snap peas, sometimes just called sugar peas or snap peas, are edible-podded peas, meaning that you eat the whole pod. They can be distinguished from another popular edible pod, snow peas, in that their pods are rounded and firm as opposed to…
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