TIP OF THE DAY: Finding The Perfect Pork Chop Preparation

Growing up, we had pork chops for dinner once a week. Mom pan-fried them with a Dijon glaze, and served them with sides of caramelized onions and her skin-on, chunky mashed potatoes. Caramelized onions mixed into the mashed potatoes, by the way, generates an even better flavor experience greater than eating them separately. Some caramelized…
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TIP OF THE DAY: Brighten Up Winter Meals

[1] Start with grape salsa and bruschetta, with wine and beer, as a snack or a first course (photos #1 and #3 courtesy California Table Grape Commission). [2] Another savory appetizer/first course: goat cheese cheesecake. What’s missing? The grape salsa! Here’s the recipe from Love And Olive Oil. [3] Move on to the mains; here,…
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TIP OF THE DAY: Decorate With A Squeeze Bottle

[1] Salad with three different flavored oil droplets (photos #1 and #4 courtesy Matthew Kenney Cuisine). [2] Vegetables with a mushroom sauce swirl (photo courtesy Wassail | NYC). [3] The most elegant way to serve gravy (photo courtesy Strip House | Las Vegas). [4] A fancy way to serve ice cream or sorbet, with a…
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FOOD FUN: Beyond The Twist, Lemon & Lime Flowers & Art

No doubt you’ve cut lemon and lime circles and twists for garnish, and wedges to squeeze over beverages, salads, seafoods, and so on. We have long used a channel zester to carve vertical lines in fruits and vegetables, creating a design in the fruit and strips of peel for garnish.   THE GROOVY JOYS OF…
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