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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”
The summers of our youth meant that on the three holiday weekends—Memorial Day, Independence Day and Labor Day—Mom was going to put out a major spread. You could have held a wedding reception with the diversity and quantity of food she set out. Aside from the fruit pies and trays of brownies, what we most…
Continue reading “RECIPES: Healthy Potato Salad Reveries”
[1] Peach panzanella as a side salad or salad course (photo © Good Eggs). [2] Add prosciutto and mozzarella, and/or grilled chicken or salmon, for a main (photo © Good Eggs). [3] Fragrant ripe peaches are a versatile ingredient at every meal (photo © The Lore | Unsplash). [4] Prosciutto ham from Italy and Serrano…
Continue reading “RECIPE: Peach Panzanella, Just Peachy For Lunch Or Dinner”
We haven’t read the novel, Fried Green Tomatoes At The Whistlestop Cafe. But in the film, while green tomatoes are fried up, we (a northerner and fan of heirloom tomatoes) missed a technical point. We didn’t realize that the green tomatoes were fried because they were not yet ripe. Plucked off the vine green (photo…
Continue reading “RECIPE: Fried Green Tomatoes & Savory French Toast With Tomatoes”
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