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You can trade the butter for healthful olive oil. Photo courtesy CornTater.com. If you’re like most people, you spread butter on corn on the cob. It’s a tradition. But traditions can be updated. If you like butter, consider adding flavor with a compound butter: chipotle butter, herb butter and numerous others (recipes). What if…
Continue reading “TIP OF THE DAY: Corn On The Cob Toppings”
We have a delicious recipe for bacon sauerkraut below, but first a tip: Don’t toss the sauerkraut juice. Not only is it good for you*; if you like the taste of sauerkraut, the juice has the identical flavor. Drink It Drinking sauerkraut juice may sound strange to Americans, but it is a popular digestif and…
Continue reading “TIP OF THE DAY: Save The Sauerkraut Juice & A Bacon Sauerkraut Recipe”
The Alcove Cafe & Bakery in Los Angeles creates a bowl from radicchio leaves, and fills it with salad. It’s not just pretty: It’s fun food! The Cafe serves it with their ginger shrimp, seared ginger-marinated shrimp with mixed greens, sauteed mushrooms, tomatoes and plum dressing, topped with enoki mushrooms. The dish is called “Ginger…
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Exotic looking, but they’re just potatoes! Photo courtesy Costanera Cocina Peruana. Potatoes originated in the Andes Mountains of Peru, where more than 2,000 varieties still grow wild (there are more than 4,000 varieties of potatoes worldwide). They were first domesticated more than 6,000 years ago. Don’t you wish you could buy some of these…
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Tomato and watermelon salad: delicious! (photo © McCormick). [2] Ricotta salata, a good “salad cheese.” There’s more about ricotta salata below(photo © Good Eggs). It‘s not red, white and blue, but we can’t wait to serve this salad over July 4th weekend. It’s a riot of different flavors, accented with ricotta salata, a firm…
Continue reading “RECIPE: Tomato & Watermelon Salad With Ricotta Salata”
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