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Edamame and corn salad. Photo courtesy CitronLimette.com. Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East. You can make this recipe with frozen or canned corn, but the idea here is…
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This delicious salad is dramatically plated on an oval platter, but we had to cut the photo in half. Photo courtesy Yotel New York. We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York. RECIPE: ASIAN COBB SALAD Ingredients For…
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Who thought that inspiration for St. Patrick’s Day would come from La Tortilla Factory? Corned beef and cabbage tacos! We love fusion food, but these tacos do present a challenge: Should we serve them with mustard, or with tomatillo salsa? EVERYTHING YOU WANT TO KNOW ABOUT MAKING TACOS The answer to this question…
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Gumba-what? If you can’t decide between gumbo or jambalaya for Mardi Gras (this year on March 4th), go for gumbalaya, a combination of both. Gumbo (photo #2) is a Cajun stew that typically consists of a strongly meat or shellfish stock, the Cajun “trinity” (bell peppers and onions), and a variety of proteins such as…
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[1] Curried deviled eggs. Here’s the recipe (photo © McCormick). [2] “Beating Heart” deviled eggs color the egg white with beet juice. Here’s the recipe (photos #2 and #4 © Andrew McNeel Publishing). [3] Oh how cute: Deviled egg chicks for food fun anytime—including Easter. Here’s the recipe—scroll down for the chicks (photo © Julie…
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