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Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
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We love asparagus, and eat it almost daily during the season (April, May and June). Simply steamed fresh asparagus is so delicious, we find it needs no embellishment—no salt, no butter, no lemon juice or other seasoning. It requires just a quick visit to the vegetable steamer (or microwave) and is ready to eat.…
Continue reading “COOKING VIDEO: Asparagus Feta Recipe”
The Cheesecake Factory just emailed us about their new Luau Salad. Wow, we thought: just what we’re in the mood for. It’s a more glamorous variation of a Chinese chicken salad, substituting mango for mandarin orange segments. Alas, The Cheesecake Factory has no locations in New York City, where we live. So we did the…
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Chicken meatballs teriyaki recipe.
If you enjoy soup as comfort food, here’s a lovely and easy seasonal recipe, made with an abundance of spring herbs. The base is familiar—potatoes, onions and broth—but the quantity of fresh herbs makes it a completely different experience. The British chef provides both gram and ounce equivalents. Note that the products called double…
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