Sometimes, it all comes down to what you’ve got in the pantry. When you’re searching for a new menu item or a seasonal special that’s sure to sell out fast, a fresh new sauce or dressing—made with ingredients you already have on hand—can make all the difference. Even just a few stirred-in ingredients and a clever name can transform your everyday ranch or blue cheese dressing into something that everyone wants to try. Don’t forget—aioli is just mayo dressed up with garlic and given a fancy French continue reading...
Eggplant: “The Velvet of the Vegetable Kingdom”
Cookbook author and self-proclaimed “stir-fry guru” Grace Young has called eggplant “the velvet of the vegetable kingdom,” a reference to how soft the flesh is when it’s cooked. A summer-to-fall staple of Mediterranean and Asian cuisines, eggplant is the ultimate silky, meaty ingredient to boost the appeal of seasonal menus. Most chefs are familiar with the dark purple Black Beauty, but you can also can cook with long Oriental eggplants, small round Thai and Sicilian, White Cloud, striped continue reading...
Tajín, the sweet-hot-tart (and delicious!) spice blend
Is there anything that Tajín isn’t good on? Many fans of the popular Mexican spice blend say there just aren’t any foods it can’t improve, including fresh fruit, grilled corn, dry-rubbed steak and even vanilla ice cream. If you haven’t yet come across one of the distinctive shakers with the zippy red-and-green logo, then you’re in for a whole new sweet-hot-tart flavor experience. The seasoning powder, pronounced ta-HEEN, is known as salsa en polvo in Spanish. It’s a proprietary blend of chile continue reading...
The sweet life of sweet potatoes
Our relationship with sweet potatoes used to be a strictly annual affair. We’d trot them out for Thanksgiving, sometimes even with the indignity of a gooey marshmallow topping, and then we’d expect them to be quiet and go away until next year. We never seemed to realize what we were missing. Things are certainly different now. The once-humble spud is now king of the potato kingdom, showing up in everything from creamy, dreamy breakfast smoothies to namaste-worthy Buddha bowls. And they’re a continue reading...
Apples to fall for
Now is the time to make your way to the farmers’ market—or even give yourself a break from the kitchen and go apple picking for a day. The apple harvest is more plentiful than ever right now, and you have so many options to choose from. Dozens of new varieties of apples will be available this fall, just in time to add to your seasonal menu. Here are a couple to look for: Japanese heirloom: Green Dragon What’s that wonderful smell? This time of year, it might be the Green Dragons, known to be continue reading...
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