Do any of you FN Dishers have the ultimate recipe? Food network is now taking submissions for the next season of Ultimate Recipe Showdown, so be sure to ENTER YOUR RECIPE HERE!
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This past Sunday, a group of us were invited to participate in the annual Valentine’s Tea event at the James Beard House.
As a virgin schmaltz egg salader but a huge fan of egg salad in general, I was needless to say very curious. The egg salad was not only smooth and luscious, but it took on a chicken flavor that was comforting and familiar. No mayonnaise needed here at all. It is also incredibly rich, making it, in my opinion, perfect for tea-size (that is, smaller) sandwiches.
This Valentine’s Day, I fell in love with something not quite as sexy as chocolate-dipped strawberries but with a lot more heart and soul.
Claudia Sidoti, Recipe Developer
Secretary Confidential: How is it being the “new kid on the block”?
Sunny Anderson: It’s cool, I’m used to it. I moved almost every year growing up and in my adult life, I’ve kept the same pattern. So, being new is old to me. I just hope I’m around long enough for someone else to be the “NKOTB.”
Excerpted from a WSJ article on cocktail databases for iPhones:
Based on a German-language cocktail Web site, Cocktails is only nominally in English, and a testament to the limitations of automated computer translation. Take the recipe for a fruity, creamy Saint-Tropez. The directions are a triumph of bone-crushing German syntax: “Carefully Grenadinesirup the glasses back down on the run. Now the Blue Curacao aufschichten above. Now the milk foam and the air masses as a hood to give the cocktail.” Don’t forget the garnish — cherries, orange slices “then add decorative Minzblätter.” And what drink isn’t better with a little decorative Minzblätter?
I really want to know what Grenadinesiruping entails. I suspect it’s nothing good.
Actual translation, and recipe link, after the jump: Read more
Hard to say.
And the record album in the back was an inexplicable gift from Jonathan; I can’t justify it any more than you can.
Rupa Bhattacharya, Culinary Writer
Welcome back readers!
I hope that you are still revved up about getting the most for your food dollars (and leaving more dollars in your bank account). A very special welcome to you if today marks your first encounter with “Food and Finance” – follow the rules and your bank account will thank you. I encourage you to refer back to my “inaugural” column for my basic shopping and budget guidelines.
Last week we talked about where to shop. This week — produce. Click ahead to save money with Roni’s produce secrets.
Here’s another Cheap-Ash Meal (check out the first one here), just in time for Valentine’s Day. 4 courses of dinner, then breakfast the next day, for 2 people:
Click through for recipes and receipt: Read more
“While clams and onions last, the chowder shall not die, neither shall it sink into the limbo of denatured, emasculate, forgotten things.”
-Louis P. DeGouy (1949)
Jonathan Milder, Research Librarian