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This BLT salad is a guaranteed winner. Photo courtesy Morton’s The Steakhouse. Turn the popular BLT sandwich into a side or main salad, and you’ll have everyone asking for more salad. RECIPE 1. Cut a small iceberg lettuce or large heart of romaine in half. (This is for a large salad. For a smaller salad,…
Continue reading “TIP OF THE DAY: Bacon, Lettuce & Tomato Salad”
It’s easy to make salad more interesting and get everyone to eat more healthy salad. Packaging is everything, the saying goes. Whether it’s an everyday dinner salad or a special occasion, the same ingredients that look flat on a plate or in a bowl sparkle in glass. Use small cuts. Cut ingredients into smaller pieces…
Continue reading “TIP OF THE DAY: Salad Ideas In Miniature”
Avocado is a fruit that does not ripen on the tree: It needs to be picked first. Depending on the variety and other factors, it then takes three to six days to ripen at room temperature. To speed ripening, place the avocado(s) in a lightly-closed paper bag with two or three apples or bananas. The…
Continue reading “TIP OF THE DAY: Identifying A Ripe Avocado”
For a few years now, verjus (vair-ZHOO) has been adopted in top culinary circles. But few consumers, even those who love to cook, know what it is. Verjus is the juice pressed from unripe grapes. The name means green juice in French, but the product dates back to at least ancient Rome (where it was…
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A few days ago in our post on using raw corn, we promised the recipe. Here it is, courtesy of The Kitchenista, Alissa Dicker Schreiber. After you’ve removed the kernels from corn-on-the-cob for a recipe, don’t throw away those corn cobs: make corn stock. It couldn’t be easier, and the stock is delicious. CORN STOCK…
Continue reading “TIP OF THE DAY: Turn Corn Cobs Into Corn Stock”
