[1] Miso snapper with steamed Asian vegetable mix. The recipe is below (photo courtesy IMUSA). [2] The original inspiration, Nobu’s black cod with miso (photo courtesy Nobu Restaurants). [3] Miso paste can be used in many dishes (photo courtesy Good Eggs). [4] Steamed Asian vegetables. This recipe from Julia’s Album serves them with peanut dressing. […]
November 3rd is National Sandwich Day, and we’re taking on a different type of sandwich: sandwich crackers. From our perspective, sandwich crackers (photo #1) get pushed into the kids’ snacks category, even though they’re tasty fun for everyone. We rarely come across them at our local news stands or supermarkets. In fact, the penultimate time […]
[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar). Membrillo (mem-BREE-yo) is a semisoft cheese condiment […]
November 1st is National Vinegar Day. While we’ve written about the different types of vinegar, today we’re focusing on rice vinegar, also called rice wine vinegar though it’s not made from rice wine. Rice vinegar, made by fermenting rice, is the prevalent vinegar in China, Japan, Korea and Vietnam. Basic rice vinegar ranges from colorless […]
Matzo, variously translated from Hebrew as matzoh, matza, matzah, matztzah and other spellings, is a 3,000-year-old accidental recipe. SOME MATZO HISTORY As anyone who knows the story of Exodus will remember, in the time of Moses, Egypt’s pharaoh* finally agreed after much appealing, and then the 10 plagues, to let the enslaved children of […]
[1] Drying meat or fish over a fire (image courtesy Kitchen Of The Future). [2] Drying squash (photo courtesy China Daily). [3] Drying ducks; the same technique is used for air-dried hams (photo courtesy China Daily). [5] Drying fruits (photo courtesy Brainview). [4] Sundried tomatoes are preserved today as they were thousands of years ago […]
You may be all set for Halloween, but think ahead to the Thanksgiving crush: hostess gifts, party favors, little extras for your colleagues or friends. We like this seasonal recipe by Kirstin Jackson of It’s Not You, It’s Brie. It was shared with us by Go Bold With Butter. In this recipe, shelled and salted […]
[1] Making this pound cake in a bundt pan provides eye appeal (photo courtesy King Arthur Flour). [2] Always buy pure maple syrup. The “pancake syrup” sold in grocery stores is corn syrup with artificial maple flavoring. Here’s an explanation of the differences (photo Miguel Andrade | Wikipedia). While maple-flavored foods can be served […]
With Halloween coming up, most of us will be nibbling more candy than usual. At least when you eat candy, you know that you’re eating sugar, and can monitor your intake. But added sugars have infiltrated our lives in a food intake way in a covert way, from sugar-laden products like barbecue sauce, to sugar […]
[1] A hearty dinner dish, this paella has a twist: potatoes (photo courtesy Black Gold Farms). [2] Red potatoes (photo courtesy Good Eggs). [3] It’s easy to make a vegan paella, since the recipe uses no dairy products. This version replaces meat with cauliflower florets (photo courtesy Blossom Restaurant | NYC). There’s no saffron […]