TIP OF THE DAY: “Zig-Zag” Baked Potatoes

Do you like to get creative with food design? Bring fun to the dining table? Next time you bake a potato, zig-zag the cut edges. We baked the potato, then sliced it across the top and used a kitchen scissors to create the zigzag effect. There’s no wasted food: We added the cut-out portion, along…
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TIP OF THE DAY: Nonfat Mashed Potatoes Recipe

[1] If you want your mashed potatoes laden with butter, cream and sour cream, here’s a recipe from Williams Sonoma (photo © Williams Sonoma. [2] Fat-free Greek yogurt replaces the butter and sour cream (photo © FAGE Greek Yogurt).   Lovers of mashed potatoes have to be cholesterol-hearty: There’s lots of saturated fat-laden butter, cream,…
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TIP OF THE DAY: Edamame, Snack & Ingredient

Habitués of Japanese restaurants know edamame (pronounced eh-dah-MA-may), the young, green soybeans full of flavor and nutrition. They’re available nationwide in the frozen vegetables aisle of supermarkets. These baby soy beans are not only delicious; they’re rich in vitamins and minerals. In fact, edamame are the only vegetable that offers a complete protein profile, equal…
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TIP OF THE DAY: Broccoli Rabe Or Rapini

Raw broccoli rabe at top, and sautéed in garlic over orecchiete pasta. Photo by M.R. Kornflakes | Dreamstime.   Perhaps 15 years ago, broccoli rabe began to appear in some restaurants. Also called broccoli rape, raab (pronounced rob), rapini, Chinese broccoli and Italian broccoli in the U.S., it then became available in produce markets. Now,…
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TIP OF THE DAY: Salad With Goat Cheese

Salad with a creamy, fresh goat cheese crottin, halved. Photo courtesy Vermont Creamery, one of America’s greatest producers of goat cheese. Read our review.   Whenever we see a goat cheese salad on a menu (chèvre is the French word), we order it. Typically served with mesclun or frisée, sometime with beets, sometime with toasted…
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