I love all kinds of coleslaw, or just “slaw” as many people call it. I even like the sometimes mediocre, very creamy slaw served in those little paper cups alongside a sandwich at the deli or diner.
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Horseradish a member of the mustard family native to Eastern and Central Europe has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of the root in 1992, he argued well that horseradish remained vastly underappreciated.
Crickets in whole and powdered form can be used in many dishes to add protein and nutrients, says Caryn Goldin.
Developing recipes using crickets and mealworms raised at Entomo Farms allows the company’s chef and culinary manager to incorporate her passion for food with her love for the environment.
HYDE PARK, N.Y. — As hauntingly good recipes go, anything with parsnips as the main ingredient seems an unlikely candidate. Except for this one.
Don’t be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. To start with, though it is rich and decadent, it is savory, not sweet. In fact, depending on how it is made, it can pack significant heat. Most varieties involve some sort of ground nuts or seeds, which give these sauces a stick-to-your-ribs thickness that begs to be paired with hearty meats.
High-protein, gluten-free canary seed has received approval from Health Canada for human consumption.
Here are two recipes that feature canary seed (alternate ingredients have been given since canary seed is not yet widely available).
CANARY SEED SNAPS
I’ve heard that many restaurant chefs despise making Caesar salads, but I don’t understand why. Who wouldn’t love making lemony-cheesy-black-pepper-salad dreams come true?
When this recipe was first created by The Silver Palate catering and take out shop on the Upper East Side of Manhattan, it earned an immediate following. When the recipe was later published in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso, it was a revelation, mostly thanks to its eccentric ingredient list: Vinegar? Olives? Prunes? Capers? Garlic? Brown sugar? White wine?
Let’s say that most of the folks coming to your place for the Passover feast are vegetarians. And let’s say that you want to cater to them without breaking the hearts of the die-hard carnivores whose mouths water at the very thought of pot roast. Is there a centerpiece dish that will make everyone happy?
Yes. As long as your vegetarians can tolerate dairy, this “lasagna” is a winner.
Though most of my brisket experience has been spent at the smoker or the grill, I have fond memories of braised brisket, which I usually enjoyed during Passover with my Jewish relatives.