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We thank Whole Foods Market for providing the inspiration to make olive vinaigrette, a sauce for grilled vegetables, poultry, seafood and tofu. Much as we enjoy olives, we’d never thought of adding them to oil and vinegar to create a rich dressing. If you’re firing up the grill for Memorial Day, try this recipe: Ingredients…
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Switch a green salad for a bean salad, beet salad or hundreds of other options. (photo © Sarsmis | iStock Photo). Salad is more than a bowl of dressed greens, served as a first course. Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of…
Continue reading “TIP OF THE DAY: Beyond Greens, Healthy Salad Recipes”
A few months ago, we tasked our Test Kitchen chef, Eric Dantis, with creating a recipe for the Pepperidge Farm Puff Pastry Recipe Challenge. Here is his entry. With summmer corn and tomatoes only weeks away, here’s the recipe. This is a dish to make if you are looking to impress your guests: TOMATO WELLINGTON…
Continue reading “RECIPE: Tomato Wellington Over Duck Confit Salad”
Exotic, delicious wild morels are a fleeting springtreat. Photo by Yin Yang | IST. While dried morel mushrooms are available year round—and are a treasured ingredient in soups, stews and sauces—this is fresh morel season. These incredibly flavorful gifts of nature, with their earthy and woodsy aroma and flavor, have a distinctive look: a…
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[1] Caramelized onions rock a burger, sandwich, eggs and more (photo © McCormick). [2] Large yellow onions are best to caramelize (photo © Flagstaff Fotos). Caramelized onions are a great culinary treat that few people enjoy often enough. You can caramelize any type of onion. Sautéeing slowly brings out rich, sweet onion flavor as…
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