TIP OF THE DAY: Gremolata, The Fresh, Homemade Condiment

This roasted porgy fillet at Distilled NY has gremolata on top, raisin purée on the bottom. Photo courtesy Distilled NY.   Gremolata is a fresh condiment that originated in Italian cuisine. It is too-little-known in the U.S., and may be most familiar to Americans as the accompaniment to osso bucco, braised veal shank. The condiment…
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TIP OF THE DAY: Stone Crab

Our friends at the Grand Central Oyster Bar in New York City remind us that stone crab is now in season. Florida stone crabs are legal for harvest from October 15th through May 15th. Frozen stone crab is available year-round, but the true palate pleaser is the fresh crab. The stone crab (Menippe mercenaria), also…
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GIFT: Marina’s Cranberry Chutney

For a party favor, stocking stuffer or a pantry staple, to enjoy quality cranberry sauce all year long. Photo by Elvira Kalviste | THE NIBBLE.   Cranberry jelly is easy to figure out, but what is the difference between cranberry sauce and cranberry chutney? How about cranberry conserve? Cranberry relish? Cranberry Conserve is a generally…
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TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace

Become a sauce master: Here’s Part 3 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Bearnaise and Creole Secondary Sauces: Cheddar Cheese Sauce and Sauce Suprême   If you have questions or suggestions for other tips, email Chef Johnny. ESPAGNOLE SAUCE BECOMES DEMI-GLACE…
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