Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Shaved Salad

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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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RECIPE: Individual Spinach Soufflés With Sun-Dried Tomato

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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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TIP OF THE DAY: Julienne Or Shave Those Veggies!

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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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TIP OF THE DAY: Authentic Greek Salad Recipe & The “American” Greek Salad

Posted on by thenibble

[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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FOOD HOLIDAY: National French Fry Day

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[1] Can you name the fries? From the top: tots, chips, waffle fries, curly fries, frinkle fries, sweet potato fries and what most Americans think of as the classic French fry, the baton (photo courtesy Idaho Potato Commission). [2] We love truffle fries, coated in truffle oil and topped with some parmesan cheese (photo courtesy…
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