RECIPE: Fried Green Tomatoes & Savory French Toast With Tomatoes

We haven’t read the novel, Fried Green Tomatoes At The Whistlestop Cafe. But in the film, while green tomatoes are fried up, we (a northerner and fan of heirloom tomatoes) missed a technical point. We didn’t realize that the green tomatoes were fried because they were not yet ripe. Plucked off the vine green (photo…
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TIP OF THE DAY: Summer Crudités & The History Of The Relish Tray

When we were in college, we first learned that our grandmother’s “relish tray” snacks—carrots, celery sticks, radishes, olives—could be elevated to something our friend Carolyn—who had spent her junior year abroad in Paris—called crudités. At a dinner one day, she served what we now know as an crudités plate, artfully cut and arranged. The French,…
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TIP OF THE DAY: Shaved Salad

Get out your mandoline and make a shaved salad. Thinly-shaved foods not only have visual elegance, but enable a better melding of flavors on the fork. Serve them as a first course, a salad course after the main course, or a light lunch (for example, plated with cold chicken, roast, seafood). Photo #1, from Rolf…
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RECIPE: Individual Spinach Soufflés With Sun-Dried Tomato

[1] This spinach soufflé is made with sautéed whole spinach leaves (photo courtesy Bella Sun Luci). Fresh spinach, rather than frozen chopped spinach, gives the soufflé its pizzazz (photo curtesy Good Eggs). [3] Sundried tomatoes should look like this: bright red and moist. If yours start to dry out and turn color, place in a…
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TIP OF THE DAY: Julienne Or Shave Those Veggies!

Give a new perspective to everyday foods with some creative slicing. In these dishes, Chef Jennifer Day of Upper Story By Charlie Palmer in New York City, juliennes the vegetables and serves them either cooked, as with roasted halibut in photo #1; or raw, as with the grilled chicken salad in photo #2. The vegetables,…
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