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There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
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June is National Iced Tea Month, and June 10th is National Iced Tea Day. So enjoy a tall, cold iced tea. If you prefer something with a kick, you can add lemon or orange liqueur, some tequila or vodka, or your favorite whiskey. Or, you can make a Long Island Iced Tea, which contains no…
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Yesterday we introduced dessert verrines, dishes layered in small glasses. They can be either sweet or savory; the goal is to create a visually-stunning and sophisticated small bite. Today, we take on savory verrines, popular as appetizers or cocktail food. You can also serve them as sides with a main course. Think of three to…
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Berries, pistachio sour cream and sweetened Greek yogurt. Photo courtesy Wallmonkey. Looking for some appetizer or dessert excitement? Make verrines (vair-REEN, in French). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small glass. Verrines can be sweet or savory: The idea…
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If your steaks don’t taste as good as restaurant steaks, it could be the quality of the meat. Or it could be your cooking technique. Restaurant chefs start with searing the seasoned steak in a cast-iron skillet or grill pan. Sometimes they finish cooking the meat in the oven. In this demonstration, the seared…
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