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[1] You can dice your ratatouille fine or chunky. A fine dice is a better base for the egg, crostini, etc.; a larger dice is better as a side dish (photo © Elegant Affairs Caterers). [2] Make chunkier ratatouille for a side dish (photo © The Former Chef). [3] This preparation uses a jar of…
Continue reading “TIP OF THE DAY: A Delicious Vegetable Mix At Breakfast (Ratatouille)”
Our friend Terry commented yesterday that on weekend mornings, she goes to a neighborhood café for a dish of shakshouka (shah-SHOOK-ah). “That’s the NIBBLE tip of the day for Tuesday,” we exclaimed. So here’s the scoop, something to consider for Father’s Day or any day you have the extra time to make the spicy sauce.…
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Turn an avocado into a bowl for eggs. Photo courtesy Avocados From Mexico. We love using avocados as an “edible bowl,” stuffed with salads (bean, chicken, citrus, corn, egg, rice, seafood, tuna), chili, as a shrimp cocktail bowl and as a salsa holder with a side of tortilla chips. But we hadn’t considered eggs…
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Yesterday we provided step-by-step instructions on how to poach the perfect egg. In this video, Alton Brown demonstrates it. Join him and poach a few. Know the different types of eggs? There are many more options than “white” and “brown.” Check ’em out. Discover more about eggs, plus recipes, in our Eggs Section. …
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You need practice to poach the perfect egg, but consider it an important part of your culinary skills. If you listen to television’s Top Chefs, you’ll hear the masters say that their first challenge to a prospective line chef is to poach an egg. Today, chef Johnny Gnall takes you through the process. Tomorrow, we’ll…
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