TIP OF THE DAY: Turning Bland Foods Into Flavorful Foods

Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
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RESTAURANT: Vermillion

Last night, while others were enjoying corned beef and cabbage with green beer, we broke with tradition in a big way. We dined at Vermillion in midtown Manhattan. The soaring, bi-level space is the New York branch of the Chicago Vermillion established by Rohini Dey, a former international banker and McKinsey consultant. Serving a unique…
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TIP OF THE DAY: Layered Dip Recipes, Part 2

Take the ingredients of a Greek salad and turn it into a layered dip, served with pita chips. Photo courtesy SouthByMouth.Blogspot.com.   Yesterday, we discussed layered dips, beginning with the layered Mexican dip, also known as a layered bean dip and seven-layer dip. We also introduced a layered Middle Eastern dip. In Part 2, we…
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COOKING VIDEO RECIPE: Indian Naan Bread, Comfort Food

  If you enjoy baking bread, try Indian naan. Naan, which means “bread” in Persian, is a flatbread similar to the original, pocketless pita. It is usually leavened with yeast and baked in a tandoor (clay oven). This distinguishes it from roti, which is cooked on an iron griddle called a tava (almost all Indian…
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