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Pizza has come a long way from what we think of as its origins: crust, tomato sauce and cheese. There are cheeseless pizzas, dessert pizzas, duck confit pizzas, tuna sashimi wasabi pizzas and just about anything you can put on a piece of flatbread. In fact, food historians agree that the origin of pizza was…
Continue reading “RECIPE: Pizza, The New Sandwich & Salad?”
Try striped bass for a change. Photo courtesy EuroUSA. Some fish get more respect than others. The media are filled with recipes for cod, halibut, trout, salmon, sea bass, snapper and tilapia. What about the striped bass*, a coastal water denizen that happens to be the state fish of Maryland, Rhode Island and South…
Continue reading “TIP OF THE DAY: Cook Some Wild Striped Bass”
A few years back, we began to notice a restaurant trend: creative mixologists making their sodas from scratch. Some of it was creative flavoring—fennel-lemongrass soda, for example. Others were the desire of mixologists to make the best-ever cola, root beer and ginger ale. All of it was all-natural. Spice Market New York, owned by chef…
Continue reading “TIP OF THE DAY: Make Homemade Soda”
“Dessert coffee” has come to mean flavored coffees, which continue to grow in popularity. Flavored with extracts that add just two calories or so, one can have a “cup of dessert” in dozens of flavors, from Apple Pie and Chocolate Cheesecake to Crème Brûlée and German Chocolate Cake. (Try some Chocolate Fudge Brownie coffee.) But…
Continue reading “TIP OF THE DAY: “Dessert” Coffee Recipes”
Editor’s note: We regret that the producer of this video has discontinued it. Here is a substitute from YouTube.) 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…
Continue reading “COOKING VIDEO RECIPE: Indian Naan Bread, Comfort Food”
