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Melon and prosciutto is a classic Italian appetizer. Pasta salad, on the other hand, is an American creation. This recipe, from Pasta Fits, combines the two. We served it this weekend, and it was a hit. Pasta Fits, a website of the National Pasta Organization, promotes the enjoyment of pasta in healthy recipes. “When these…
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Chicken, Cornish hen, duck, goose, guinea hen, partridge, pheasant, poussin, turkey, quail… We love poultry! Here’s an idea from Chef Daniel Humm, co-owner of Eleven Madison Park in New York City. Chef Humm’s decoration is accessible to anyone who roasts a bird: Fill the opening of the cavity with a bouquet before bringing it to…
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We traditionally serve cheese on a platter; sometimes on a cutting board, especially one that looks great because we’ve never used it for cutting. (The rustic look, using a well-worn cutting board like the one in the photo, doesn’t look right with our fancy decor.) Our crudités have always been arranged on a large plate,…
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[1] Before tomato season, substitute watermelon in your Caprese (photo and recipe courtesy Skinnytaste). [2] When tomatoes are their most delicious, try this “double tomato Caprese”: beefsteak and cherry tomatoes (photo courtesy Elegant Affairs Caterers). [3] Another way to enjoy Caprese: in an avocado boat (here’s the recipe from Souffle Bombay). Red, white and…
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For holiday weekends or cookouts, most of us pick up cole slaw at the grocery store. This commercial slaw generally consists of cabbage, mayonnaise thinned with vinegar, and a few shreds of carrot for color. It may be tangy and crunchy, but it can be so much more flavorful. Here’s how to fix up store-bought…
Continue reading “RECIPE: Spicy Thai Cabbage Salad & The History Of Cole Slaw”
