TIP OF THE DAY: Turning Bland Foods Into Flavorful Foods

Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
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TIP OF THE DAY: Salad Mashup (Your Signature Salad)

Here’s what you get when you combine three salad concepts: Cobb Salad Wedge Salad Salade Lyonnaise   It’s a Wainer Salad (photo #4). Created by the creative folks at Sid Wainer, a gourmet produce distributor, it demonstrates how you can combine favorite ingredients from different dishes to create something new. Sure, people have been substituting…
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RECIPE: Mexican Fiesta Won Tons

Some fusion fare from QVC’s David Venable.   Here’s some fusion food for Cinco de Mayo from QVC’s Chef David Venable. You can make the wontons ahead of time and freeze them until you’re ready to fry and serve. “These little wontons are such a unique way to incorporate all those Tex-Mex flavors you love…
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RECIPE: Edamame & Corn Salad

Edamame and corn salad. Photo courtesy CitronLimette.com.   Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East. You can make this recipe with frozen or canned corn, but the idea here is…
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RECIPE: Asian Cobb Salad

This delicious salad is dramatically plated on an oval platter, but we had to cut the photo in half. Photo courtesy Yotel New York.   We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York. RECIPE: ASIAN COBB SALAD Ingredients For…
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