TIP OF THE DAY: Spring Salad Bouquet

We found this spring salad (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining). The salad is no longer on the menu, but it looked so festive we had to make it for ourselves. The ingredients: Beets:…
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TIP OF THE DAY: Poached Eggs On Vegetables

Poached eggs atop a medley of sautéed vegetables. Photo courtesy Ellary’s Greens | NYC.   When was the last time a plate of poached eggs looked this tempting? On the brunch menu at Ellary’s Greens in New York City, the chef changes vegetables with the seasons and uses them as a base for poached eggs.…
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TIP OF THE DAY: Spring Lamb

“Spring lamb” is so called because before modern times, the sheep gave birth in the spring. If you wanted lamb in other seasons, it would be frozen. Today, animal breeders know how to enable birth year-round, so lovers of lamb need never be without it. We were inspired by this beautiful “edible art” from executive…
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TIP OF THE DAY: Celebrate Spring Vegetables

[1] Puréed cauliflower and peas topped with a bouquet of colorful, lightly-steamed vegetables. Photo courtesy Maison Kayser. [2] Fiddlehead ferns (photo by Katharine Pollak | THE NIBBLE).   No matter what the whether is like in your neck of the woods, spring began this morning at 7:02. So, today’s tip is: Cook something that celebrates…
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