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Serving Dish: Lemon-Garlic Salmon
By Melanie and Jen, Redbook Magazine, on Mon Aug 25, 2008 12:02pm PDT
This week wild-caught salmon was on sale at the supermarket, so I splurged and bought two pounds at once, then sliced them into individual portions and froze half of them (I wrap them individually in plastic wrap nice and tight, then put them together in a freezer zip bag).
With the...
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5 Recipes to Cook with Asparagus!
By Mansi Desai,Fun and Food, on Tue Jun 17, 2008 10:22am PDTBeing my first time using asparagus, I wanted something quick and tasty to ease myself into the "eat asparagus" syndrome. I have eaten it with pasta before, but never really got to enjoy cooking it at home. I opted for the easy stir-fried asparagus with garlic, seasoning and a dash of... Read More »
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Gourmet Magazine's Ten June Favorites for the Summer Grill
By Gourmet Magazine, on Mon Jun 16, 2008 2:29pm PDTGourmet's special grilling issue is packed with great summer recipes, here are a few at the top of their list. Head over to Gourmet for the rest of their Ten June Favorites.
Caramelized-Onion and Gorgonzola Grilled Pizza
Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Read More »- Let’s talk: Comment (0) | Blog
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Delicious: Asparagus spread and prosciutto on buttered toast
By Anne Fitzgerald, Elastic Waist, on Wed Jun 4, 2008 9:20am PDTWhen I saw the headline on Apartment Therapy's Kitchn blog, "Asparagus Spread and Prosciutto on Buttered Toast" I thought, wait, you need a recipe for prosciutto on toast? Oh, thank goodness there are worse cooks in the world than me! I looked at the (very sexy) picture of, essentially, a sandwich, and felt slightly smug. Read More »
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Europeans do it better: Asparagus
By Be European or Die Tryin, on Fri May 30, 2008 10:12am PDTIn Germany , asparagus, or the “vegetable of princes” is celebrated with a kind of unparalleled fanaticism. Cabbage may have fed the masses through cold German winters, but asparagus marks the coming of spring and summer. From April to late June there are asparagus festivals, contests and towns whose livelihoods depend on “Spargel-zeit,” asparagus time. Right now, throughout Germany entire menus are based around the hand-picked stalks. Soups, side dishes, pizza, salads, omelettes, with sauces, without sauces. You name it, it’s got asparagus in it. Read More »
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Asparagus Guacamole
By Jenny B., on Tue May 27, 2008 8:49am PDTAsparagus makes a de-lish alternative to avocados in guacamole if you are watching the fat or just love the fresh, springtime flavor of the spears. Super healthy, a 5.3 ounce serving packs 60% of daily recommended folic acid and is a good source of vitamins B6, A and C-- all this at only 20 calories... Read More »- Let’s talk: Comment (1) | Blog
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Asparagus Guacamole
By Jenny B., on Sat May 24, 2008 7:00am PDTAsparagus makes a de-lish alternative to avocados in guacamole if you are watching the fat or just love the fresh, springtime flavor of the spears. Super healthy, a 5.3 ounce serving packs 60% of daily recommended folic acid and is a good source of vitamins B6, A and C-- all this at only 20 calories... Read More »- Let’s talk: Comment (2) | Blog
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Spring Ingredient Trifecta: Asparagus, soft-shell crabs, and ramps
By bon appétit Magazine, on Mon May 5, 2008 10:00am PDTYou know it's spring on the East Coast when three ingredients turn up at farmers' markets and on restaurant menus: asparagus, soft-shell crabs, and ramps. Sometimes you'll even find them all in one dish. Read More »
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