TIP OF THE DAY: Poach Your Proteins

[1] Poaching salmon is the easiest way to enjoy moist, tender fish, without cooking fish aromas. Here’s a recipe from Cooking Light. [2] Our favorite way to make beef tenderloin is to poach it. Here’s a recipe from Martha Stewart. [3] If you make chicken in a pot, or chicken soup with pieces of chicken,…
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TIP OF THE DAY: Make Fondue For National Fondue Month (& Other Fondue Holidays)

February is National Fondue Month, February 5th is National Chocolate Fondue Day, November is National Fun with Fondue Month, and April 11th is National Cheese Fondue Day. You’ve got multiple opportunities to celebrate with luscious fondue—as a family dinner, at a dinner party, or even on a party buffet.     THE HISTORY OF FONDUE…
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TIP OF THE DAY: Steak Grilling Tips From The Palm Restaurant

A grilled USDA prime filet mignon. Photo courtesy Palm Restaurant.   We had the chance to “grill” Bruce Bozzi Jr., a fourth generation family member of The Palm Restaurant, about grilling steak. Here are some of his family’s tricks of the trade for preparing the ultimate steak. Choose your cut and get grilling: HANGER STEAK…
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TIP OF THE DAY & BOOK: The Art Of Beef Cutting

If you love beef, you can save money (and perhaps discover a new hobby) by butchering primal cuts. Photo courtesy Wiley.   Our tip of the day is to beef lovers: savor the rib-eye cap (more about that below). You’ll learn about it in this new book on butchering beef at home. Of all members…
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PRODUCT: Crazy Cuizine Frozen Asian Entrées

Two of the seven Crazy Cuizine varieties. Photo by Elvira Kalviste | THE NIBBLE. We live in a city where delivered food of every type is a way of life. Chinese food, sushi or Korean BBQ can arrive at our door in 30 minutes or less. But in half that time, we can remove the…
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