FOOD HOLIDAY: Peking Duck Day

Today is Peking Duck Day. We’ll be running out to our favorite Chinese restaurant for the real deal, which we’ve been enjoying since childhood. Ask what our favorite Chinese dish is: The answer is Peking Duck. To make Peking Duck, a whole duck is roasted to crisp perfection. Then, an experienced maitre d’ slices it…
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TOP PICK OF THE WEEK: Chef Gerard & Chuck’s Salsa Verde

Salsa verde is made from the green tomatilloberry, which is not a tomato. Photo byHannah Kaminsky | THE NIBBLE.   We’re a nation of salsa lovers; but much of that is salsa roja, red salsa. In Mexico, the land from which we obtained our love of salsa, it’s the opposite. Only the northern states of…
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COOKING VIDEO: How To Make Salsa Verde

  Our Top Pick Of The Week, which will be posted tomorrow, features salsa verde. Spanish for “green sauce,” salsa verde is made from a base of tomatillos, seasoned with chiles, cilantro and spices. A salsa verde can be fresh or cooked. It is typically much thinner than a tomato-based salsa roja. In this video,…
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TIP OF THE DAY: Easy Healthy Recipes, Part 3

We’re halfway through January. How’s the New Year’s resolution to “eat healthier” working for you? We’re here to help with another way to make easy, healthy recipes for dinner. This tip turns plain grilled, poached or roasted proteins into glamour dishes. (See Part 1 and Part 2.) The photo shows pan-sauteed catfish, but you can…
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