[1] A Bloody Mary with three Mexican restaurant garnishes (photo © J-Remy | Blue Moon Café). [2] Japanese accents: ingredients in the mix, an octopus tentacle and a skewer of raw tuna and beet cubes. Here’s the recipe (photo © Bamboo Sushi | Portland, Oregon). [3] The Wayfarer in New York City calls this its […]
Honeybees gathering nectar. Their bodies pick up pollen, which they rubs off on the next flower they visit (photos © The Honeybee Conservancy). Last week, The Honeybee Conservancy launched a new initiative: Bee The Solution. It’s a nationwide call-to-action and educational tour to raise awareness around bee conservation and the important role bees play […]
Gnocchi for breakfast? It’s a pasta lover’s delight. Eggs, tomatoes, pesto and cheese create an Italian breakfast bake‚—so good and versatile that you can serve it for lunch and dinner, too (photo #1). Thanks to DeLallo for the recipe. You can purchase authentic Italian ingredients on the DeLallo website, including a kit to make your […]
[1] Warm potato salad Japanese-style. The recipe is below (photo © Idaho Potato Commission). [2] Hot, but not too hot, shishito peppers (photo © Spoon Fork Bacon). [3] Shichimi togarashi is the Japanese seven spice blend. Here’s more about it (photo © Colourbox). [4] Grated ginger (photo © Luxury Travel Thailand). [5] Fingerling potatoes (photo […]
We refer not to the hallucinogen psilocybin mushrooms—we’ve never been anywhere near one. September is National Mushroom Month—that means mushrooms in cuisine. We find culinary magic in the variety of culinary mushrooms available year-round. Why are they magic? REASONS TO MEET MORE MUSHROOMS They can be served anytime, from breakfast to lunch to […]
[1] Sauerkraut with beef, burgers, hot dogs, salmon and sandwiches (photos #1 to #4 © Cleveland Kraut). [2] Beet Red Cleveland Kraut, made with red cabbage, beets and cabbage. Try it with hot dogs, meat dishes and salads paired with goat cheese. [3] Green cabbage, green bell peppers, jalapeños, leeks, red chiles, sriracha and seasonings […]
Fall reminds us of polenta, a comfort food from Italy, served hot. (It’s comforting like mashed potatoes.) Polenta is cornmeal (photo #1) that is often boiled served as breakfast porridge (here’s the difference between grits and polenta). Its versatility allows it to be incorporated into mains and sides for lunch and dinner. You can also […]
[1] Instead of lasagna, make this pasta bake. Add chicken for a Chicken Parm fusion. [2] Delallo Tomato Passata (puree) forms the sauce. You can find it in stores or online. (photos #1 and #2 © DeLallo). [3] Panko, Japanese-style crunchy breadcrumbs, are our favorite. We no longer use conventional breadcrumbs for breading (photo © […]
Although New Years Eve is more than two-and-a-half months away, we can’t object to another “official” occasion to drink champagne. First, an important thing to know: Champagne only refers to the sparkling wines of the Champagne region of France. Everything else, by law, is called “sparkling wine,” no matter where in the world it is […]
September 18th was National Cheeseburger Day. It inspired us to create this history of the cheese that tops more cheeseburgers than any other: American cheese. But is American cheese “real” cheese? Not in the sense that blue, cheddar, Swiss and other cheeses are. It is made from milk, but not with the traditional cheese-making process […]