TIP OF THE DAY: Spring Salad Bouquet

We found this spring salad (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining). The salad is no longer on the menu, but it looked so festive we had to make it for ourselves. The ingredients: Beets:…
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FOOD FUN: Hand Pies Grow Up

[1] Hand pies plated as a gourmet dessert at Sirena Cocina Latina in San Diego (alas, now closed). [2] Use cutters to make prettier pies, and crimp the edges with a fork (here’s the recipe from Driscoll’s Berries). [3] A ham, brie and fig jam hand pie with grainy mustard sauce (here’s the recipe from…
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TIP OF THE DAY: Gourmet Chilaquiles

Instead of Huevos Rancheros on Cinco de Mayo, how about chilaquiles (chee-la-KEE-lace)? While there are numerous regional variations of this traditional Mexican breakfast or brunch dish, the basic recipe tops quartered, fried corn tortillas with salsa or mole sauce, and crowned with fried eggs. Pulled chicken can be added; the dish is topped with shredded…
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TIP: Spring Produce

We just couldn’t resist sharing this photo from Good Eggs, a purveyor of specialty foods—including the best local produce—in the San Francisco Bay area. Eat up while they’re in season: The season is fleeting.

PRODUCT: Schuman Cheese Wizardry

[1] Cheeses aging in the Alpine Room. [2] Fontina in a variety of flavorful rubs, $6.99/wedge (photos courtesy Schuman Cheese).   As food swami Anthony Bourdain has said, “you have to be a romantic to invest yourself, your money, and your time in cheese.” Where do you go looking for real romantics these days? In…
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