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When we were in college, we first learned that our Nana’s “relish tray”—carrot and celery sticks, radishes, olives (photo #3)—could be elevated to something our friend Carolyn—who had spent her junior year abroad in Paris—called crudités. At a dinner one day, she served what we now know as a crudités plate, artfully cut and arranged.…
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Get out your mandoline and make a shaved salad. Thinly-shaved foods not only have visual elegance, but enable a better melding of flavors on the fork. Serve them as a first course, a salad course after the main course, or a light lunch (for example, plated with cold chicken, roast, seafood). Photo #1, from Rolf…
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[1] This spinach soufflé is made with sautéed whole spinach leaves (photo © Bella Sun Luci). Fresh spinach, rather than frozen chopped spinach, gives the soufflé its pizzazz (photo © Good Eggs). [3] Sundried tomatoes should look like this: bright red and moist. If yours start to dry out and turn color, place in a…
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Give a new perspective to everyday foods with some creative slicing. In these dishes, Chef Jennifer Day of Upper Story By Charlie Palmer in New York City, juliennes the vegetables and serves them either cooked, as with roasted halibut in photo #1; or raw, as with the grilled chicken salad in photo #2. The vegetables,…
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[1] The real deal: an authentic Greek salad from Little Cooking Tips. Here’s the recipe. [2] We love how Dishing Delish has arranged the Greek salad ingredients like a Cobb salad. Here’s her recipe for the Best Greek Salad Dressing. [3] We also love this deconstructed Greek salad: an appetizer on a romaine wedge. Here’s…
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