Move over Kale and Brussel Sprouts – your claim to fame is fading. I present you the veggie power player – a lovelier flower has yet to grace your plate. This is cauliflower power. Never an antagonistic veggie, the winsome cauliflower has sat forlorn and bypassed on supermarket shelves, allowing its green cousin, the broccoli to receive all the acclaim, never vying for first place. Well those days are over. No more insipid and lackluster boiled cauliflower. Boiling veggies is a lackluster way…
There’s a colossal assortment of raw fish being presented as a wealth of spectacular options. From sea to shining sea, as every ocean yields a bounty of variety. But it can get rather intimidating trying to differentiate the terminology. For any dish that calls for raw fish, ensure you are buying the freshest fish available. Preferably purchase it the day of preparation, so make friends with the fish monger at the market and let them know you are going to…
They are luxurious, elegant, decadent and the most amazing jewels the sea yields. Their fan-like shaped shells are not only gorgeous to behold, but a grilled or well-prepared, pan seared scallop is a joy to behold. So luscious, rich and addicting that they are one of the most magnificent things to eat. They come in two varieties – bay scallops and sea scallops. Easy to prepare, however, the only caution is not to overcook them as they will become rubbery…
For those unfamiliar with tonnato, it’s a creamy, mayonnaise-like sauce made with tuna. The most infamous use of tonnato is served over cold veal slices. Yes, you heard right. You’re probably recoiling in horror and revulsion right now. However, as with many things in the epicurean world, certain flavor profiles sound outlandish and abysmal, but are truly extraordinary. Meet, vitello tonnato, a dish originating from the Piedmontese region – these two perfect strangers, veal and tuna, meet and the result is…
Pan searing is one of the best ways to prepare salmon, as it yields crispiness and adds tremendous flavor. If you aren’t a fish skin lover, that’s because you have been served soggy and disgustingly greasy skin, so the norm is to ask for skinless filets. However, and this is a HUGE however, crispy salmon skin is so decadent and addicting, you will never buy skinless salmon ever again. Here is to roasting perfectly 100% every time Get the fish…
We are on the last august stretch and strawberry season is almost coming to an end. The summer heat is still cloying, and we are all still dealing with sticky humidity in some parts of the country. It seems rather incongruous, fall preparations will get underway soon, and the holidays will be descending upon us with a vengeance. Where has the year gone? So, take advantage of the last, sweet red morsels at the farmer’s market stands. If you haven’t…
Very popular dish to come from the Indian subcontinent, particularly in Delhi, where it’s served in most households and restaurants. It was concocted to use leftover tandoori chicken and remove the dryness from the day before. The chicken is typically marinated in some yogurt, lemon juice and a spice mixture and then cooked in a rich butter, cream sauce. The inherent differences between Tikka Masala and Butter chicken is that Tikka tends to be spicier and butter is indeed creamier.…
“Artichoke: the vegetable of which one has more at the finish than at the start of dinner”. Lord Chesterfield” One of the many reasons why 2018 is commemorative, it celebrates the 70thanniversary of when Marilyn Monroe was crowned Artichoke Queen in Castroville, California in 1948. Since she was and still is such a sex symbol, one could go as far as saying once you’ve eaten a well-prepared artichoke, you’ll realize that it’s as good or even better than sex. That…
Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions. Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…
This exquisite and exceptionally simple pasta is perfect to clear away your midweek blues. It’s packed with garlic and a judicious amount of red pepper flakes to add a reasonable punch. With the wine, tomato, loads of parsley and the unusual addition of very thinly sliced scallions, its simplicity at its best. You’ll reminisce of lazy summer days by the Italian seaside and if you haven’t jumped across the pond yet, it’s guaranteed to fire up your senses and add…
When you talk about pulled pork sandwiches, this one is a serious contender to add to your recipe arsenal. It delivers not only sensational flavors that your tastes buds will rejoice, but your audience will realize the amount of pride and love you’ve injected into the preparation. There are a few steps which can become laborious, so you may want to prepare this at your leisure over a weekend. But since this pork-a-liscious taste sensation that will have your guests…
Many of you are probably clueless as far as bibimbap goes. How to pronounce it, let alone having actually tried it. Be courageous and bold because once formal introductions have been exchanged between you and bibimbap, your taste buds will explode and you’ll literally crave it at least once a week. Bibimbap is not only stunningly beautiful to behold but it’s one of the quintessential fares in Korean cuisine. It’s a ubiquitous staple at almost every Korean household, making good…
Indisputably, nothing speaks Mexican or Tex-Mex like street tacos. They’re a veritable craze taking over specialty gastropubs and one of the many elevated offerings within the food truck movement, all putting their own unique spin to create taste sensations across the nation. Together with the glamburger and the dawg, street tacos have become exalted showstoppers, no longer the ever-present staple at tail gate parties and BBQ’s. They’ve all have food-cult disciples with every Yelper and Instagrammer vying for top banana,…
Originating from the French region of Provence, this is a tuna sandwich on steroids where mayo is never a participant. It’s offered at every bakery and found in most outdoor markets, as it’s very affordable. It showcases all the ingredients popular to region and best of all, the longer it sits after it’s been assembled, the most superb marriage of flavors occurs. Which makes it a perfect choice for a picnic or take along lunch. It’s a Salade Niçoise slapped between…