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Here’s a variation of the popular Mexican layered salad that’s begging to be served for Cinco de Mayo. The difference: crumbled cornbread baked with chiles, mascarpone, and ranch dressing instead of sour cream, and no guacamole. Thus: a chili cornbread salad. This Chili Corn Bread Salad recipe was adapted from another recipe by Emily Carncross…
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Making recaito: Simply blend culantro and other ingredients in a food processor. Photo courtesy BonniePlants.com. When we first saw the word “culantro,” we thought somebody had misspelled “cilantro.” But we looked it up: Culantro is a cousin to cilantro. They’re members of the same botanical family, Apiaceae, commonly known as carrot or parsley family.*…
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Jumbo rosemary planters at the Getty Museum in Los Angeles (the white flowers are and allysum. Photo courtesy GardenSnob.com. Last night we tried a new restaurant. At the table, folded into our napkin, was a sprig of rosemary. There was a sprig of rosemary in our water glass. The food we ordered came garnished…
Continue reading “TIP OF THE DAY: Grow Some Mint ~ You’ll Find Plenty Of Uses For It”
Looking for dinner salad ideas? Look no further than this alluring interpretation we had at Orsay, a restaurant in Manhattan that specializes in classic brasserie fare (with some modern dishes like this French-style “dinner salad”). You can also serve it as a luncheon salad, or as a first course to a larger meal. The concept…
Continue reading “TIP OF THE DAY: Rethink The Dinner Salad”
So many people seem to avoid Brussels sprouts. We love them and enjoy them year-round, simply steamed and slightly crunchy. We halve them and steam them lightly in the microwave and enjoy them plain, with a squeeze of lemon or lime, or with a splash of balsamic vinegar. You can toss them in butter…
Continue reading “TIP OF THE DAY: Don’t Like Brussels Sprouts? Try This Recipe!”
