TIP OF THE DAY: Make Stocks & Soups From Trimmings

[1] Lots of trimming to come (photo courtesy True Food Kitchen). [2] Stock, ready to use or freeze—or season it and enjoy a cup of broth (photo courtesy Good Eggs). [3] Plan B: Instead of stock, turn those trimmings into a purée of vegetable soup (photo courtesy Botanica | LA).   When we were quite…
Continue reading “TIP OF THE DAY: Make Stocks & Soups From Trimmings”

TIP OF THE DAY: Plateau De Fruits De Mer For Vegetarians & The Seafood Averse

One of our favorite I-deserve-a-treat meals is a big plateau de fruits de mer (PLAH-toe-duh MARE, platter of fruits of the sea—photo #1): a large pile, nicely arranged, of raw shellfish (clams and oysters in multiple varieties, scallops) and lightly cooked shellfish (crab legs, langoustine, lobster, lump crab meat, mussels, prawns, shrimp). Sometimes, in coastal…
Continue reading “TIP OF THE DAY: Plateau De Fruits De Mer For Vegetarians & The Seafood Averse”

Spring Salad Bouquet Recipe, Basil Vinaigrette & Blood Orange Vinaigrette

We found this spring salad bouquet recipe (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining). The salad is no longer on the menu, but it looked so festive we had to make it for ourselves. There…
Continue reading “Spring Salad Bouquet Recipe, Basil Vinaigrette & Blood Orange Vinaigrette”

TIP: Spring Produce

We just couldn’t resist sharing this photo from Good Eggs, a purveyor of specialty foods—including the best local produce—in the San Francisco Bay area. Eat up while they’re in season: The season is fleeting.

TIP OF THE DAY: Spring Peas, Use ‘Em Or Lose ‘Em

[1] Recipe #1, Spring pea dumplings (photo © Hannah Kaminsky | Bittersweet Blog. [2] Spring peas, also called English peas and green peas (photo © R.Khalil | Pexels). [3] Edamame, immature soybeans that are boiled or steamed (photo © Burpee). [4] Savoy cabbage, the most elegant-looking of the cabbage varieties. It is named after the…
Continue reading “TIP OF THE DAY: Spring Peas, Use ‘Em Or Lose ‘Em”