Fancy flame-broiled flavor? Then throw some skewers on the grill for dinner, and soak up a little evening sunshine while you're at it. Enjoy the fruits of your labor by topping those grates with chunks of tropical pineapple. Naturally sweet pineapple caramelizes when exposed to high heat, making it a prime candidate for a grilled dessert with other sweet tropical fruits such as banana. But don't stop at dessert; the fruit also lends sweetness to a supper of sweet-and-hot Caribbean seafood skewers. Make the most of your pineapple on the barbie when you keep reading.
In my search to find exemplary strawberry dishes, I encountered bushels of dessert recipes for tarts, shortcakes, and everything in between. Yet it was when I stumbled upon an unconventional use for the garden strawberry that I found myself most intrigued. One of the most interesting recipes, for an unorthodox risotto, takes the strawberry in a savory direction similar to that of strawberry spaghetti, calling for other ingredients such as chicken stock, parmigiano-reggiano, and pepper. Not feeling like salt with your strawberries? Well, it's impossible to forget that they make a fine addition to a sweet rice pudding as well. Make one — or both — when you read more.
My girlfriend has just moved into a huge house with friends and is throwing a party this Saturday afternoon to celebrate. She's asked me to help out with the food spread, which she wants to be gourmet yet casual. In addition to a large spread of charcuterie, preserves, pâte, and pickled vegetables, we'll be offering two versions of fondue.
On one side of the table, we'll serve the Swiss crowd-pleaser, made with a mixture of emmentaler, gruyere, and raclette cheeses for a perfect pairing with crusty baguette. On the other side, guests can indulge in a classic chocolate version, served with pound cake and strawberries, made all the more rich with vanilla and heavy cream. Looking for a surefire way to appeal to cravings both sugary and salty? Then keep reading.
While PartySugar enjoys a leisurely meal on her front patio this Mother's Day, I'll be celebrating with classic breakfast food: waffles. Since I hate choosing between sweet and savory dishes when out to brunch, I'm going to eliminate the choice on Sunday and serve breakfast options that satisfy a penchant for both sugar and salt.
We'll begin with waffles served the traditional Belgian way, sprinkled with confectioner's sugar. To up the ante, I'm also including freshly whipped cream and strawberries to top them off. And before any palates suffer from sweet fatigue, I'll bring in a savory version, studded with chives, rosemary, and grated Parmigiano-Reggiano, then topped with irresistible bacon and poached eggs. Envious? Stun your mom with the same choices when you read more.
These days, pineapples are available year-round at the store, so you may not know that they're actually at their peak between the months of March and July. The best way to enjoy these tropical fruits? Skip the can and select the largest, plumpest specimen you can find, preferably one with a little give. Trim and cut it — then savor its succulence with a fresh fruit salad.
Pineapples have traditionally been employed in tropical fruit salads, where they complement the flavors of papayas, mangoes, and toasted coconut. But don't overlook a savory application. Combine the fruit with cucumbers, tomatoes, and herbs in a fiery Asian vinaigrette for a sweet-hot twist. Make it a full meal by adding shredded rotisserie chicken or garlicky grilled shrimp. Aching for a taste of the tropics? Decide whether to go the sweet or salty route when you read more.
Just in time for Earth Day, PBS is airing the Academy Award-nominated documentary Food Inc. tomorrow night, and I'm hosting a get-together for all my friends who haven't had a chance to catch the movie until now. I'm keeping it low-key, and won't be serving dinner at the gathering, but plan to offer two different bowls of gourmet popcorn to munch on during the film. One will be tossed with Southwestern spices for a bit of savory sizzle; its counterpart, a caramel cluster version, ought to satisfy a sweet tooth. See both offerings — and make them for your own viewing party! — when you read more.
Spotting flawless asparagus, artichokes, and strawberries in markets this month is exciting enough to want to shout "Spring's here!" from the rooftops. Instead, celebrate the season by highlighting peak produce in an unexpected way: as the star ingredient of a delicate baked tart. Envelop ripe apricots in a simple pie crust to make a free-form dessert. Or, if you're looking for a savory main, top store-bought puff pastry with umami-laden asparagus stalks and Comté cheese. For recipients of either dish, your enthusiasm for the greenmarket is sure to be infectious. Whet your appetite for both recipes when you keep reading.
If you can't make it to watch your favorite baseball team on Opening Day this year, turn your home into spectator central by gathering everyone 'round the big screen and serving up some stadium foods. Hot dogs, peanuts, and, of course, beer. Be sure to pass around fresh, hot soft pretzels, too (since most of you prefer them to their crispy counterparts). Serve them as a pre-dinner snack with coarse salt and spicy brown mustard — or studded with chocolate chips as a portable dessert. Which one suits your taste best? Decide when you read more.
I've been known to serve bread pudding at Easter for dessert, but this year, I found myself torn between a sweet rendition with mangoes and chai spice, and a savory version with asparagus and Camembert cheese — so I'm making both! Because plain white breads such as challah, brioche, or pullman loaves have a neutral flavor, they work well as the filling either when baking bread pudding for dessert or as a side dish. Regardless of whether you go for the sweet or the salty, make the flavors current by maximizing ingredients in store now. Use fruits like mango or vegetables such as asparagus. For both recipes, read on.
"I don't get matzo brei," I recently admitted to a co-worker. "Is it skillet eggs? When do you eat it?" She likened it to scrambled eggs with texture, and explained that it's ideal for breakfast, either sweet, with juicy fruit or jam, or salty, with fresh herbs and vegetables. Now that I have a better sense of the dish, this weekend, I'm going to use matzo crackers to make two versions of matzo brei: one sweet, with Granny Smith apples, cinnamon, and preserves, and one savory, that's scrambled with bell peppers, onions, and dill. Which appeals more? Decide when you keep reading.