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The latest wave in potato salads is baked potato salad, made with baked instead of boiled potatoes (it’s a great repurposing of leftover baked potatoes). At the recent 2011 South Beach Wine & Food Festival, Baked Idaho Potato Salad took top honors in the Idaho Potato Side Dish Challenge. The recipe was created by Chef…
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Lacinato kale is also called dinosaur kale because of the bumpy texture of its leaves, which some saw as reminiscent of reptile skin. In Italy lacinto kale called cavolo nero, meaning black cabbage, and other names* (photo © Good Eggs). On St. Patrick’s Day, many of us will be wearin’ the green. But how…
Continue reading “ST. PATRICK’S DAY: Leafy Greens Recipes”
Dark green spinach leaves, yellow tomatoes and red radicchio turn a sandwich from blah to wow. Photo courtesy Royal Rose Radicchio. You don’t have to read too many food magazines or watch “Top Chef” too often to see how important presentation is. “Top Chef” judges regularly comment on a bland presentation, telling cheftestants that the…
Continue reading “TIP OF THE DAY: Add Colored Food”
Mushrooms tend to come packaged in a plastic-wrapped box; or if you select them from a bin, you put them in a plastic bag. Plastic is not good for mushroom health: There’s no air and the ‘shrooms can’t breathe. If you’re not going to use them immediately, transfer the mushrooms to a paper bag. We…
Continue reading “TIP OF THE DAY: Fresh Mushrooms Need Air”
Sugar snap peas (photo by Louis Hiemstra | IST). Almost everyone loves peas, but few people serve snap peas—even though they’re available year-round. Sugar snap peas are a cross-breed of the English pea and the Asian snow pea, delivering the best traits of both. Completely edible like snow peas (but with a crunchier pod),…
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