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Today’s tip started out simply as an example of how to use fresh rosemary sprigs (photo #4) as a decorative herb over the holidays. You can place a sprig in a cocktail or mineral water, use it as a plume for mashed potatoes, use it as skewers for olives or berries, and use it as…
Continue reading “TIP OF THE DAY: Rosemary Garnish, Plus Crostini Recipe With Pork & Apple-Raisin Compote”
[1] How can you resist this fall-flavor pizza: butternut squash, pancetta and crispy sage atop provolone and mascarpone cheeses (photo #1, #2 and #3 © DeLallo)? [2] Pancetta, a form of unsmoked, spiced bacon. [3] The whole pie: yes, please! [4] Provolone cheese flavors vary by age. Provolone piccante (sharp, piquant) is, aged for a…
Continue reading “RECIPE: Butternut Squash & Pancetta Pizza For Halloween”
When there’s a chill in the air, it’s time to make fondue or raclette. Most Americans are familiar with fondue; less so with raclette (rah-CLET—photo #1). Raclette is a melted cheese dish that’s easier to eat than fondue: no bread or veggies to get dropped and lost in the pot. Raclette is a specific type…
Continue reading “TIP OF THE DAY: Raclette, A Swiss Cheese Cousin To Fondue”
[1] Spicy beef dumplings with ginger scallion sauce (photos © City Dumpling). [2] Vegetable dumplings, resplendent in their bright green wrappers. [3] If you have extra fresh ginger, pop it into a glass of club soda (photo © Jan Schone | Stock Exchange). Last night we ordered a dumpling sampler—30 Chinese dumplings!—from a new…
Continue reading “RECIPE: Ginger Scallion Sauce For Dumplings & Much More”
If you find yourself with a leftover croissant, don’t stick it in the freezer. Here’s a delicious way to use to use it, from Sun Basket. Bread pudding is a flexible dish. You can serve it at brunch, or as a dessert for lunch or dinner. For a snack, it hits the spot with a…
Continue reading “RECIPE: Chocolate-Croissant Bread Pudding”
