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[1] A seacuterie plate from Oceana restaurant, with octopus salami, gravlax with dressed microgreens, and crab spread on toasted baguette (photo © Paul Johnson | Oceana Restaurant). [2] A put-it-together seacuterie board: You can purchase most of what’s here. Here are the recipes fi=or the rest (photo © Wild Alaska Food). [3] An ample lunch,…
Continue reading “TIP OF THE DAY: Seacuterie Instead Of Charcuterie”
[1] Our new favorite mustard to slather on almost everything (photos #1 and #2 © Milo’s Whole World Gourmet). [2] Sweet, hot, creamy and delicious! [3] You can also use it as a dip (photo © Betty Crocker—here’s the recipe for the Honey Mustard Chicken). Our new favorite mustard condiment is Kickin’ Kream Mustard…
Continue reading “PRODUCT OF THE WEEK: Kickin’ Kream Mustard”
EDITOR’S NOTE JUNE 2026: Sadly, this wonderful producer has shut its doors. It’s a new year, and a new look at sausage. Seemore Meats & Veggies is a Brooklyn-based enterprise founded by a fourth-generation butcher and named for her grandfather, Seymour, who taught her how to make sausages. It has an original point-of-view, with a…
Continue reading “TOP PICK OF THE WEEK: Seemore Gourmet Sausage”
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