RECIPE: Easter Salad

Top: Pastel beet salad for Easter, from the Oyster Club. Middle: Gold beets is the name given to the orange varieties. Bottom: Chioggia beets, pronounced KYO-jah, sometimes called candy cane beets. Beet photos from Good Eggs.   We adapted this charming salad concept from the Oyster Club in Mystic, Connecticut, as our Easter salad. Look…
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TIP OF THE DAY: Make An Icebox Cake

A variation of the original Ice Box Cake: a simple yet memorable combination of chocolate wafers and whipped cream. Here, pastry chefs at Magnolia Bakery took the extra step to pipe the whipped cream around the cookie edges to create a finished look (photo © Magnolia Bakery).   The icebox (ice box) cake falls in…
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TIP OF THE DAY: Chilled Soup

Yellow bell pepper gazpacho shooters, topped with a tortilla chip scoop and salsa. Here’s the recipe. Photo courtesy Chicken Fried Gourmet.   A heated bowl of soup may not be your thing on a hot summer day, but a bowl of chilled soup is refreshing—and loaded with nutritious seasonal fruits and vegetables. We recently wrote…
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TIP OF THE DAY: Chef Tips For Exciting Sandwiches

A porchetta sandwich served with fennel slaw, roasted red pepper, crispy fried onion threads and sriracha aïoli. Photo courtesy Flavor & The Menu.   What’s trending in restaurant sandwiches? Proteins are still a first-round decision: Do you want chicken, ham or roast beef, for example. But these days, according to chefs interviewed by restaurant trade…
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