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Cutting an onion releases the “tear” chemicals (photo Flagstaff Fotos). An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. WHY…
Continue reading “FOOD 101: Why Onions Make You Cry…And How To Stop It”
Wedge salad with gluten-free potato croutons.
[1] Our idea of croutons on salad (photo courtesy MorningStar Farms. [2] If you want to bake your own ciabatta, here’s a recipe from Brown Eyed Baker. [3] Premium dried oregano from Rancho Gordo. We love good bread. Buttery or cracker-dry, fine or rustic crumb, plain or seasoned, tall or flat, soft or crusty,…
Continue reading “TIP OF THE DAY: 10 Uses For Croutons & Jumbo Croutons”
There are two ideas in today’s tip: Sorrel leaves in a green salad. A yogurt ’moat.’ We loved the idea of a yogurt moat (photo #1), observed at Botanica restaurant in the Silver Lake area of Los Angeles. In the photo, the chef piled a salad on top of a moat of garlicky sheep’s…
Continue reading “TIP OF THE DAY: Make A Yogurt Moat For A Salad, With Sorrel”
[1] The Island Burger has grilled pineapple, to whisk your taste buds to the tropics. [2] The Pita Burger has Mediterranean accents, including feta cheese. [3] MorningStar Farms makes its Classic line of veggie burgers in 11 flavors (all photos courtesy Morningstar Farms). When one of Top Chef’s favorite chefs, Richard Blais. In addition…
Continue reading “TIP OF THE DAY: Veggie Burgers For Labor Day”
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