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We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
Continue reading “RECIPE: Bread Salad #3, Grilled Chicken Panzanella”
When was the last time you cooked leeks? Leeks are closely related to onions and shallots, although they are not interchangeable in recipes, as their flavors and intensities differ. Leeks look like jumbo green onions (scallions). The long, thick stalks are mild. Leeks are hardier than onions and shallots, and are also more difficult to…
Continue reading “TIP OF THE DAY: Try Leeks”
[1] Heaven: sandwich, beer, potato tots. Add some of the ingredients below to glam-up the tots (photo © Red Duck Ketchup). [2] A gourmet touch: a topping of pickled mustard seeds and green pea purée (photo © The Eddy | New York City), They’re not quite senior citizens, but Tater Tots® hit the big…
Continue reading “RECIPE: Gourmet Potato Tots (A.K.A. Tater Tots)”
If the only way to get the family to eat more veggies is to feed them fries…well, Veggie Fries should become a very big brand. You can make veggie fries, which substitute all or some of the potato for a more nutritious vegetable, from scratch at home. Or, you can buy Veggie Fries, a new…
Continue reading “TOP PICK OF THE WEEK: Veggie Fries”
Victoria Amory is a cook and food writer born and raised in Spain. She now lives in the U.S., and has her own line of specialty sauces. One of the signature sauces from the Catalonia region of Spain is romesco. Learn more about it below. Victoria’s sells an Almond & Garlic Romesco Sauce, but you…
Continue reading “RECIPE: Cauliflower Salad & Romesco Sauce”
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