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[1] Delicious: a baked potato filled with a tomato-basil balsamic relish (photo courtesy Idaho Potato Commission). [2] Russet Burbank variety of russet potatoes (photo courtesy Idaho Potato Commission). [3] An artichoke-stuffed baked potato. Here’s the recipe from Bonefish Grill. This recipe, from the Idaho Potato Commission, was titled “Spring Baked Potato.” But given that…
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If you’re just a twosome for Easter dinner, you may not want to take on a half ham or a leg of lamb. Lamb chops are appropriate, of course; but how about a loin of rabbit—or a mixed grill of both. Rabbit can be served to any number of people, but we especially like it…
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Like egg rolls but feel guilty about eating the fried wrapper? Here’s a healthy improvement from Pampered Chef: the insides of an eggroll, cooked in a skillet. You can serve it atop rice as a main course, or without rice as a side. If you need some crunch, add a few chow mein noodles or…
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[1] Easter macarons: Edible art from Stay Sweet NYC. A number of pastry artists are creating colorful macarons for Easter, but we haven’t seen anything as lovely as these from Lindsay of Stay Sweet NYC. Her pastel cookies are decorated with abstract flowers. Lovely. But we’ve never seen dual-color ganache before! Who needs chocolate…
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We have our favorite cheddar cheeses: artisan wonders like Beehive Cheddar from Utah, Cabot Clothbound Cheddar from Vermont, and Fiscalini Farmstead Cheddar from California. Our favorite “supermarket cheddar”—the 7- or 8-ounce prepacked bars found in supermarket refrigerator cases—is Cabot Cheddar, available in some 30 varieties including flavors we love, like Hot Jalapeño, Habanero, Horseradish and…
Continue reading “TOP PICK OF THE WEEK: Truly Grass-Fed Cheddar”
