[1] Luscious, aren’t they! But what do you do during the long span of months when vine-ripened tomatoes are out of season (photo © Baldor Specialty Food). [2] Cherry tomatoes: Not the same thing, but a fair substitute (photo © Casa Barilla). [3] Sundried tomatoes should look like this: bright red and moist. If you […]
March 21st is National Tiramisu Day. Tiramisu is such a popular restaurant dessert, yet few people make it at home. It’s less work than an apple pie! In addition to classic tiramisu, we have a variation for people who don’t like coffee: a lemon tiramisu, below. Check out the history of tiramisu. RECIPE […]
People who know the religious significance of challah may raise an eyebrow at our headline. (There’s more about challah below). The sandwich may be tongue-in-cheek [photo #1], but it’s delicious. Here’s our adaptation of the recipe. Beer is a great beverage pairing. Prosciutto is the cured hind leg of the pig, as is American ham. […]
[1] Green Goddess Spring Pizza, which can be enjoyed year-round, of course (photo © Broma Bakery | DeLallo). [2] Pea shoots (photo © Hannah Kaminsky | Bittersweet Blog). [3] Spring peas, also called English peas and garden peas (photo © John Woodhouse | Woodhouse Chocolate). [4] A white pizza topped with peas, pea shoots and […]
We recently dined at a wonderfully creative new restaurant in New York City, Frevo. A cheese course is typically served before dessert, or instead of it. Quite a few connoisseurs prefer to end dinner with cheese instead of something sweet. Our cheese course consisted of Comte cheese, shaved into pappardelle-size ribbons (fettuccine size works, too), […]
[1] Bake your own Irish soda bread with this recipe. Photo © The Baker Chick. [2] Turn a loaf of Irish soda bread into French toast or bread pudding. This recipe from McCormick has both raisins and caraway seeds. (photo © McCormick). [3] Irish soda French toast, for breakfast, brunch, lunch or dessert. The recipe […]
If you have clear juice glasses or anything similar—and some extra time on your hands—you can make these clever egg crêpe omelets. This recipe takes a bit more preparation than a conventional vegetable omelet, but it’s fun to serve. How do you eat it? With a fork or spoon, from the glass. RECIPE: […]
[1] Mirepoix, the basis of much French cooking. In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [2] In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [3] Stocks and broths […]
March 12th is National Baked Scallops Day. This delicious seafood pasta dish tops lemony linguine with sea scallops that are coated in panko breadcrumbs and baked. It’s an easy weeknight dish. RECIPE: BAKED SCALLOPS WITH LINGUINE Ingredients 1 pound sea scallops 1 egg, beaten 1 cup all-purpose flour 1 cup panko breadcrumbs ¼ […]
One dish that has almost dropped from sight is marinated cucumber salad. While June 13th is National Cucumber Day, pale-green cucumbers have a place on St. Patrick’s Day: as a side with a sandwich or with a main of seafood, poultry and meat—even corned beef and cabbage or a Guinness beef stew or lamb stew. […]