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Here’s a fun, educational and tasty summer activity for adults and kids alike: Grow mushrooms in your kitchen. Back to the Roots shows the joy of home farming via a small cardboard box that produces two micro-crops of mushrooms. Two UC Berkeley students came across the idea during a class, which mentioned the potential to…
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Addictively good and good for you snacks. Photo by Elvira Kalviste | THE NIBBLE. Crunchy, freeze-dried vegetable and fruit snacks have been growing in popularity. They taste good, provide the crunch factor, are full of fiber and moderate in calories. If you haven’t tried them, you’re missing out. One of our favorite brands is…
Continue reading “TOP PICK OF THE WEEK: Crunchies Healthy Snacks”
Dried morel mushrooms are available year round, but there’s nothing like the splendor of fresh morels—one of the most flavorful mushrooms, earthy and woodsy. A perennial favorite of French chefs for the depth of flavor they give to almost any savory dish, morels grow wild in the woods from April through July. They are available…
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[1] Instead of Caesar dressing with a raw egg yolk, try a poached egg. This variation also uses a long strip of Parmigiano-Reggiano cheese‡ as a form to contain the salad and a dotted garnish of Parmigiano cream sauce. Beautiful! (photo © Payard). [2] Bibimbap. The egg yolk is broken and mixed in with the…
Continue reading “Caesar Salad Recipe With A Twist: Poached Egg Instead Of Raw”
New school Caesar salad (photo © E&E Grill House). We love the Caesar Salad at one of our favorite New York City steak houses, E&E Grill House. Their approach—which has become trendy for Caesar Salads—let you enjoy even more flavor from your salad. Romaine: Instead of tearing the romaine leaves, cut the romaine hearts…
Continue reading “Caesar Salad Recipe: Give Caesar Salad A Grill & A Shave”
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