YOur Summer Go To Tari Sauce

 Barbecues can be boring. we use the same sauces seasons after season. There has to be an exciting alternative to barbecue sauce. There is! Tari sauces has some yummy Peruvian sauces that can make any cookout sing.

Tari is my go to condiment for hot dogs. I gave a slather  t my veggie dog tonight

I used the mild to accent the hot dogs' mild flavor.It worked well with the sweetness of the potato bun too. Yet there are so many Tari sauces I can use for a ton of different  dishes/

These are the ones that came out in 2024.The Amarillo or yellow pepper is my favorite, especially on hot dogs or even sausages.I also like the rocoto pepper one too. This could be added to a dressing for a kicky flavor.

Three new flavors came out this year in2025

There's Tropical Kick ,a sweet mango flavored sauce that's perfect for chicken and shrimp kebabs. This would also make a good dipping sauce for tenders and nuggets too. The zesty verde is a spicy take on salsa verde which is great for chicken, salmon and salads. smoky and spicy would be good slathered on ribs or steaks.

Tari sauces can give summer barbecues that much needed kick. Try them with anything ,from hot dogs and hamburgers to kebabs and steaks. They add a much need jolt of taste to the summer season.

Party Tips And Tricks

 We're in the height of party season.There's graduation parties, showers and of course the upcoming Father's Day. Here's the question of the week - what 's the best party tip or trick you have to make a more memorable, more delicious gathering? Is it marinating meats and veggies over night? Individual ice buckets so everyone has a cool, drink to sip on? A must have charcuterie board?

Let us know what makes your get together's tasty. My tip would be to listen to guest requests.I make whatever they want and take it from thereThe result is a happy eater who isn't fussy and pushing food around their plate.

The Whole Tip No Tip Law

 The president does have a soft spot for restaurant servers. He wants to give our waitstaff across the country a break. What does this mean for the diners - us and the people who take out orders and bring us our food.

Regular contributor Julia Moskin explored this in yesterday's New York Times Food section president Trump may feel that he's doing people who work overtime as well as serving in eateries a break but maybe not. Many US  employed waitstaff make below the federal wage anyway so they're not taxed.This works out for only those making a decent wage of above 33,000 annually (this dips lower for single people). The tax exemption also reaches to baristas,bartenders food delivery people and anyone holding out a payment screen after selling food. There are roughly around two million tipped workers in the United States. These people will definitely have more money in their pockets and won;t have to pay anything unless a workers makes over $160,00 a year. This may go up over time. It's hard to say.. Will this affect the tip minimum wage? The federal minimum wage stays at a shockingly low $7.25 an hour (Many cities and states have higher ones). Employers have been allowed to pay their workers just $2.13 of that They can pay the lower wage only when the worker's tips bring it up to the minimum wage. Then these  ARE subject to income tax.

Many diners wonder how much of their tip goes directly to their server.That depends on the workplace and local laws. Some restaurants allow servers to keep all of their tips , while others make waitstaff put tips in a tip pool. This mean sharing with bussers, bartenders and other staff members.The bill will not change this or who gets tips.Another question I s does tipping in cash make a difference.. No.It only reduces a restaurant's credit card processing fees.It doesn't;t leave a paper trail either for employer or employee to track  which can increase the risk of tax fraud.some waiters dont; report cash tips which is a kind of tax evasion however the scale of the problem has never been determined. This is changing as more and more diners use credits cards to pay.what about kitchen works like chefs, cooks and cleaners?  What's known as back of the house employees cannot receive any tips unless they participate in a tip pool.There are federal regulations guarding tip pools and vary from state to state.Tips will also be a part of payroll, contributing to the worker's Medicare social Security or FicA and unemployment. Employers must pay taxes on this programs based on employees and wages and this includes tips.

These are just some fo the ways that the the no tip tax will impact the restaurant industry. WIll it help the workers. The answer should be yes.

Twenty-five Years of Restaurants and Reviews

 Since its' founding New York had always been a place to get good grub .The city is known for its' phenomenal dining thanks to the New York Times restaurant reviews. The review section is celebrating twenty-five years of trends and tastes.

This was what the New York Times Wednesday Food section covered and devoted a good amount of the section to it. has NYC dining changed in quarter of a century? Sort of.  As always it's the birthplace and hot bed  of trends.  it was the city that birthed the cronut  - the croissant doughnut hybrid now eaten all over the world.it The chef Daniel Boulud set the standard when he created the very expensive and very much copied  Russian nesting doll of a hamburger made from ground sirloin wrapped around short rib then foie gras then truffles.Thanks to the mayor of the time Mike Bloomberg banned cooking with  transfats in 2007 .long before any other city did.Manhattan is also a hub for trendy vegetarian and vegan restaurants. Dirt Candy provided diners with healthy meat free eating as did eleven Madison Park. Diners were treated not to a fancy dish of duck but beets dressed like it.On the more decadent side Milk Bar remade ice cream to taste like the leftover cereal milk from New Yorker's childhoods

Twenty-five years does involve history and quite a lot of it.There was 9/11 2001. even though most of the restaurants tweren't hit directly , they worked 24-7 to provide hot comfort foods and support. There was one amazing restaurant that was lost in the attacks - windows On The world. it was the place to go to for special dates and anniversaries. It was renown for its' amazing food too. Another loss was that the restaurant scene around the Battery. The map of New York restaurants changed for good. Two years later the Midtown French giants, Lutece, La Caravelle and La Cote Basque closed for good. These represented the lush and decadent meals of the Seventies and Eighties.. New York's dining scene was not immune to the Me too movement that happened after Harvey Weinstein was outed as a molester. The famed So Ho  restaurant .The Spotted Pig also had its' share of misogyny. despite its famed Roquefort burger that drew celebs and civilians alike, it was also known for its' abuse and mistreatment of workers ,especially the female ones.Happily pizza rat with her determined drag  made New Yorkers and the world happy. It was so cute seeing this You Tube cutie drag a spice for pizza through the New York subway steps.

Twenty-five years of food  and history. The New York Times has covered it all. what a tasty way to cover the last quarter century!

Summer Food To Go

 Summer is the time to head to the beach, lake or park. What goes with those trips? Quick and tasty dishes and desserts. it doesn;t have to be fast food.It does have to be food that is a fast make though.

The Sunday new York Times added this section .It's a great mini recipe book that covers everything from salads to sweets. Another plus is that any of these are also perfect for a barbecue too. This si a keeper that can well take home chefs into tailgate season this fall.Yes there are snacks. what picnic doesn;t have them? The must try isa dill pickle tzatzki.Its the classic Greek dip married to the current dill pickle craze. There's also a caprese antipasto and watermelon chaat to name a few.every picnic needs a salad of some kind and this NYT section delivers.Of course there's macaroni and potato, The first veers off from th usual mayonnaise glopped kind. This has greens, from pickles to freshly chopped parsley and capers.Dijon mustard and lemon juice give it zing and color while a teaspoon of granulated sugar gives counteracts the vinegar Is the potato salad traditional? Yes save for the bite of lemon added. For something. different make the spicy cucumber, heated up with Fresno and Thai chilis. Instead of the usual three bean ,try a blakceyed pea one or a tomato and farro one.

There is a mouth watering hero, seen here on the cover.

It's a salute to Italian cold cuts >Try it for mortadella or prosciutto for Avery flavorful hero. There are also pickled in red wine vinegar onions along with any kind of pepper for bite. Iceberg lettuce and olive oil are added to the onions. You could add mayo or mustard but that may be a bit too much.There's also tomato and pimento cheese sandwiches for a Southern twist. Other may prefer grilled harissa shrimp on skewers or veggie kebabs.There's also salmon onigiri, a form of sushi with rice and nori or black seasweed. and chicken skewers  loaded with cumin and ginger and then butter basted.for something different.Yes there are sweets to end this fun meal. There are strawberry jam bars that can also be made with any red fruit jam like current or raspberry.Rice Krispie treats get elevated with the add of butter fried black sesame seeds and sesame oil. Blondies are a fun addition to any picnic basket and these get amped up with cardamon and white chcocolate chips. They're frosted with an untypical cream cheese frosting. saffron makes it more interesting while a scattering of chopped pistacchios give them a nice nuttiness.

It's picnic weather1! make these dishes for a fun day out. They 're tasty , delicious and different!

Honoring The Troops Daily

 Memorial Day is all about kicking back and enjoying the best of barbecue. Yet it;s also a time to honor our troops. The problem is we should be honoring them all year long and not just on one day.

If you can do anything, then treat a vet , whether it's a family, friend or neighbor once a week or more to a lunch or dinner. It doesn't;t have to be fancy. It could be an invite to sit down for dinner in your house. Make their favorite meal and dessert. This means more to them thank any restaurant fare. Its' also a great way for the kids to learn about American and military history. Another is helping out at veteran's clubs and local VFW's.

For those service people  just coming home, a block party or backyard gathering would be welcomed. Organize a potluck where everyone brings something, from salads to dessert. Designate a main griller to handle cooking hamburgers and hot dogs. The service person and their families will appreciate the support as well as good homemade dishes. Another idea is giving the family a gift certificate to a restaurant. It would be a family friendly one or a fancy one for a much needed date night (also volunteer for baby sitting duties too). 

It shouldn't;be be that we honor our local service people for just one day.It should be a year round practice. Honor them with food and celebration.

Salad Ready

 These next two days are going to be spent cooking and grilling up a storm. It's a lot of work  however it can be reduced if you make the sides  - namely the salads beforehand. 

One of the  first jobs to do is getting the ingredients salad  ready. Did you get the right spuds for potato salad? Waxy ones are the best because they hold their shape but really any can do. Boil them the night before and let them cool overnight in the fridge.If you're making the traditional version now is the time to hard boil the eggs and even cut the celery. its' then just mixing everything together. what about if you;re adding bacon.That's a last minute thing that can be done in the microwave and added after everything else is mixed in.If you;re really pressed for time on grilling day then make the salad the night before.It should be OK and not become too watery.. What about that other barbecue classic - three bean salad? Can that too be made in advance? Yes!. In fact it would be better made the night before because all the flavors meld together then. If you want to add leafy greens do so right before serving so they retain their crispiness. Storing them with the bean salad overnight make make them limp and soggy.

Every barbecue will have a bowl  of macaroni salad.Many home chefs will be making ti the night before. why is it a good idea? LIke bean salad kept overnight , the flavors will meld together. The pasta, vinaigrette and veggies will have time to mix and create a more complex and layered flavor. also the pasta will absorb the dressing , making it softer and moister in texture. It won't dry out then in the fridge. To keep it from becoming too soggy.only pour in half the dressing for overnight. add the other half right before serving.You could make half the macaroni salad the night before. Cut up whatever veggies you'll be using and store them. Cook the pasta  the day of the barbecue for a fresher taste.Cole slaw is also a popular picnic or barbecue side. Can the entire salad be made ahead? Yes and no. Slice the cabbage and carrots the night before and then add the mayo or whatever you want the day off. Cole slaw is notorious for becoming so slimy an soggy after time int he refrigerator,. A too soggy slaw would definitely put a damper on an other wise delicious dinner.

Make tomorrow easier by assembling and prepping your salad early. It give you more time to concentrate on the meats. This makes for a better time for grilling.

The Best Parts of Barbecuing

 This is the season for barbecuing. Yet it's not just eating delicious grilled meats and veggies. There's also the fun part of creating sides, the relaxing time spent flipping burgers and dogs or the fun afters of making desserts.

Here's the question of the week - what's your favorite parts? Do you enjoy creating a zingy marinade? Grilling steaks and wings to perfection? what about getting dessert read? Cutting watermelon into decoratative pieces or just sticking marshmallows or a stick to skewer for gooey gooey roasting.My favorite part is creating the fun sides. That's how I came up with my Oriental Cole Slaw. 

Here.'s the recipe

One bag shredded red cabbage slaw.

1/2 cup olive oil 

2-3 tablespoons soy sauce

1 clove garlic finely minced

2 heaping tablespoons of freshly grated ginger

Scallions  - optional

wash the cabbage and put into a big bowl. Finely mince garlic and grate ginger, this last with a microhasp (most grocery stores sell this)> Add garlic and ginger to olive oil. Stir in soy sauce and then pour over the cabbage. Toss until the cabbage shreds are well coated. Add chopped scallions for color and more flavor. Chill for about one hour. before serving. 

A MAHA Mom Vani Hari

 Can one mother change the way America eats? Surprisingly yes if you're Vani Hari. She is changing the way America eats. pushing companies to create healthy pure food. it seems to be working.

Regular contributor Kinseverson wrote about her in yesterday's New York Times Wednesday Food section. despite her past of being a true Democrat she is now embracing the RDK Jr MAGA Make American Healthy Again movement. Her blog Food Babe and now with her group of followers called Food Babe Army have gone after Big Foods. It's has baffled big conglomerates such as Kellogg's, especially with  her large amount of influence. She public shames companies  such as the cereal company as well as Kraft. The last removed any  yellow dye from their popular baked mac and cheese.She amassed 350,000 online signatures to back her and Kraft obeyed. She also went after Subway until the company removed the dough conditioner azodiacarbonide from their breads.ms. Hari even wrote a best selling book entitled The Food Babe way: Break Free From the Hidden Toxins In Your food and Lose weight,Look Years Younger and Get Heslthy in Two Days. Despite it's popularity it drew a  lot of criticism / Food Hunk blog mocked it, even making fun of her suggestion of drinking water which is used as an industrial coolant.

How did Ms. Hair become so invested in healthy eating? It all started with her diet growing up. Even though her parents were from Punjab , India and cooked good Indian food at home she and her older brother wanted American food Their diet consisted of all bad American food Wich caused her to suffer from asthma, eczema and stomach aches. An appendectomy in her early twenties opened her eyes. Her doctor explained to her that appendiciitis is caused by inflammation. That changed her life. She vowed to eat better and she did. She read everything about nutrition , dieted and lost weight. A friend suggested she share her experiences in a blog and that's how Food Babe was born.  She is a Southerner , being from Charlotte South Carolina, however, and like any Southerner liked fried chicken and barbecue. She has gone off beef. Her children eight and four eat healthy though. Her recipes include product shaming classics like Pillsbury holiday cookies for strange looking all natural candy cane ones and creating all natural Chick fil a nuggets.

Can Vani Hari change the culinary world? Habits are hard to break , especially human. She can try. will she succeed. That's to be seen

Picnic Fare With A Mediterranean Twist

 Picnics and barbecues usually have the same old food. It's always hot dogs, hamburger and some kind of bean and/or macaroni salad. Then there's the wedge of watermelon for dessert. Yet what if there's a twist - a bright sunny, Mediterranean twist on eating outside. That's enough to shake the picnic basket.

Regular contributor DaveTanis gave  recipes fo a deliciously different kind of picnic fare in today's New York Times Wednesday Food section.he looked to Turkey for the main course which is chicken kebabs. These are usually made with ground lamb but chicken can do nicely too. They are zinged up with the , use a  of onion, red pepper flakes and paprika. Cu8min seeds are also added after they 've been toasted and crushed. Keep in mind you don;t need the grill to cook these. They can be roasted ion a sheet pan in the oven. If you do want a grilled kebab - similar to what most Turkish street vendors sell, use a fine meshed grate or a perforated vegetable grill pan. That way there's no danger of them  slipping through the grill and falling onto hot coals.They can be served with lavash flatbread or pita. These can be warmed on the grill too. Dip either bread in rosemary infused olive oil for a crispier , more fragrant flatbread.

As for sides, there can be salads.These have a Middle Eastern vibe to them. One is herbed cucumber yogurt salad while the other is a tomato feta one. Each has a fresh veggie taste that works well with the kebabs.Sliced Persian cucumbers are used for the first side. These are sliced and seasoned with salt,pepper and cayenne. The dressing is  a plain whole milk (but you could use a lower calorie one).yogurt based, flavored with onion , dill and garlic. Fresh mint is als added for a Middle Eastern  flavor.The second blends tomatoes and feta with chopped black or green olives in a simple viniagrette.Cilantro and parsley are also mixed in for more color. and is served om spinach and arugula. The dessert are simple shortbread cookies flavored with tahini ,sesame seeds and coconut. Butter and honey give them richness.They're dusted with confectioners sugar. Serve these with an iced mint tea for the perfect dessert.

Make a different kind of picnic this season. Add Middle Eastern flair and flavor. It makes for a tasty meal from beginning to end.

Warming UP A Chilly Barbecue

 The weather never behaves.It might be Spring and temps could be like a roasting July heatwave or chilly October afternoon. right now the US is experiencing a cold snap right in time for Memorial Day.everyone has a barbecue planned. Yet what happened when there a nip in the air? Heat it up.

Luckily barbecue food is hot food. Flame grilled hot dogs and hamburgers are great for warming up. Go the extra mile and warm up the buns too.Grill the hamburger and hot dog buns the same times as the meats. They'll get that the same smoky flavor as the hot dogs and hamburgers. You can amp it up a bit by buttering the soft or interior sides. Some grillers add a dash of Tabasco sauce for added flavor. Grilled London Broil could call for hot gravy made inside on the stove. You can make your own or get the jarred version (this last would be easier ).serve on Texas toast or grilled sourdough bread. What about chicken? Think a side of hot waffles .Yes you can grill this breakfast treat. even frozen Eggos respond well to a grill. It;s just toasting them for two to three minutes on each side and then serving them with chicken and a dash of hot honey.This last is created by adding fresh or dried peppers to honey and then letting it sit for a few hours. 

A big problem with a chilly barbecue is the cold sides. No one want an icy macaroni or bean salad when it ''s a frosty sixty degrees in May. Instead of salads try grilled veggies instead They're tasty and delicious  along with being warming. Cut onions  bell peppers and squash into cubes and along with grape or cherry tomatoes put them on a skewer. You can also add button mushrooms and cut up corm ears too. A simple brush with olive oil works but you can also try a marinade too.use a tangy Greek yogurt based dressing or a verdant chimichurri or salsa vefde sauce made with tomatillo,s onion s garlic and chile peppers. You can serve with microwaved hot rice or quinoa. Another hot dish, perfect for a chilly Spring day is elote or Mexican street corm. This is grilling ears of buttered  corn and then covering them with a slathering of mayo and Mexican crema - a mix of buttermilk, whole cream a squeeze of lime and a pinch of salt.It's then rolled in cotija cheese and sprinkled with chili powder. If you can 't find cotija then used crumbled feta instead.

The weather doesn't always guarantee a warm ,sunny day or hot balmy night for grilling. Sometimes the weather can be downright frigid. Don;t cancel your barbecue if that's the case. Serve hot tasty foods to warm up your guests.!

A Quick Colcannon

 The Irish dish colcannon is one of those easy dishes made with leftover mashed potatoes and any kind of green. It;s usually fried in butter in a frying pan.What happens if you're really hungry? easy ! Use a microwave!

This is what I did Saturday night,Leftover mashed potatoes call for colcannon. I wanted to make it a bit heartier for dinner. Greens such as kale and cabbage are always used. Yet I wanted to try something different . Monstingstar Farms soy bacona nd a package of Green Giant spinach.

These were microwaved  and then added to microwaved mashed potatoes. I didn'tfeel like doing the whole frying pan route .It was taking the cooked spinach and four slices of already cooked bacon and adding them an a good scoop of I Can't Believe It's Butter to the potatoes. You can add garlic if you want or other greens such as parsley and cilantro. Canadian bacom along with sliced pork roll are other additions.

The combination of bacon, spinach and potatoes was very good. It was similar to many of the Irish recipes I've seen on the Internet. Anything can be added to create a second main course .

Colcannon is what  a home chef makes it. Add what you want.It can be a variety of greens. Add some meat if you'd like to make it more substantial. Try it and then make it your own.

That Vacation Clean Out

 It's hard when you teach along with having other jobs. House cleaning, especially kitchen cleaning and clearing out suffers. Luckily most educators do have a lengthy summer vacation to toss and throw.

This was my story.I was working many hours as a teacher and a tutor that I neglected my kitchen. The best I did was wash dishes and bleach te sink. Yes , old food got thrown out but that was the extent.  

This is my spice cabinets with spices going back ten years or more. spices should be thrown out every two ro three years. I stubbornly cling to mine - which is bad. I plan on throwing everything out and heading to Lidl where they have a wide variety of different spices at a good price.

My kitchen table is another must clean zone. I have extra spice jars there along with a wide variety of snacks. (my downfall, I know)Everything old needs to be thrown out.I have already taken out three bags of tortilla chips crumbs . The birds and the woodchuck will appreciate them. Kitchens need to be cleaned at least once a week. For me it will have to be a weekend to get everything up to snuff from the floor to the fridge.

It's hard when work interferes with life. Thankfully there are long vacations to toss, clean and scrub. This helps in maintaining a happy and healthy kitchen.

How Pure Are Our Foods

 RFK Junior wants to rid foods of all dyes that the Eurpoean Union has already banned. It would make our food safer. natural dyes would be used driving up the cost of some products like candy cakes and juices.

How do you feel?Do you believe a more natural , chemical free way is the way to go. Keep in mind there may be some limits on the amount preservatives put in. Breads and certain foods may get stale or moldy quicker then

Honoring Marcella

 Marcella Hazan changed the way Americans thought of Italian cooking. She opened American's eyes to sophistication and subtleness of  Northern Italian cuisine with her cookbook.Now there';s a new documentary out about her that;s enchanting a new generation of chefs.

Regular contributar and restaurant critic Pete Wells, wrote about Ms Hazan , her influence and her documentary in yesterday's New York Times Wednesday Food section.Mr Wells saw Marcella back in Aprim where it was down at the Smithsonian Institute where some of her cooking implements are. .On display outside the theater  was here square cornered lasagna pan, her garganelli comb used to make the traditional lines in garganelli pasta.  her linen apron painted with grapevines and her risotto spoon. (Julia Child who was influenced  by her has her entire kitchen reconstructed in the museum's basement) > So many people were influenced by her work. She introduced Americans to a rethought Italian cuisine, one that explored different regions in both the North and south of the republic , and showed home chefs how to use the ingredients these regions were famous for. Before her, most Americans  lived on the cuisine that people from Calabria , Campania and Sicily .Most fled the brutal and feudal tenant farms  bringing with them recipes that relied heavily on sauces and pastas/Some immigrants were tradespeople bringing their businesses of selling olive oil and sausages to America.

Yet there was another cuisine - the  more varied cuisine of Northern and Central Italy. .Both Marcella and her husband were from Emilia Romagna The Hazans were Sephardic Jews with a thriving fun industry when they left Italy  - not because of poverty but because of rising Fascism.Ms. Hazan herself had two degrees in biology from the University of Padua and the University of Bologna. She taught herself how to cook in order to feed her energetic and hungry husband. She used the flavors and ingredients she was familiar with. As Americans embraced ultra sophisticated  Italian films , cars and fashion so did they embraced ultra sophisticated food. She told home chefs to cook vegetables in cold water for half an hour to remove grit. They should be cooked until tender but not mushy. She introduced Americans to balsamic vinegar, a move she later regretted because everyone from chefs to home chefs overused it.Foods didn't;t have to be fried in olive oil. She recommended the Northern Italian way of using butter with the American invention vegetable oil for a lighter taste. She showed a country what Italian food  had always been - art.

Marcella Hazan may be gone but her influence lives on . Restaurants and home kitchens have her to thank for bringing in the subtle sophistication of true Italian cooking. That is a legacy  that should always be treasured.

Keeping Fresh Herbs Fresh

 Herbs add so much strong flavor to any meal to even dessert. Yet they're plants and they're delicate.Storing and using them in the right way will insure maximum flavor.

Senior staff editor Adina Steiman contributed a guide to them in today 's new York Times Wedensday Food section.One aspect novice chefs should learn right away about choosing fresh herbs is to choose them with a degree of care. They should be perky and vibrant with well hydrated leaves and stems according to Nasim Alknai author and owner of Sofresh  - a cookbook and restaurant with the same name. Avoid bunches with limp and waterlogged leaves. Also avoid any discolored ones too. Skip the ones that are already packaged. Their freshness is hard to gauge. Prep for storage as soon as they're brought home is another key factor to having them retain their flavor.Once home spread them on a paper towel and pluck away any dried or discolored leaves. These could attract bacteria.Rinse herbs before storing them. Home chefs are more likely to cooked with washed ones because they're all set to be cooked.Use a salad spinner to dry them, or if that'd not available a paper towel to blot them dry.

Another must is keep them hydrated. Before using wash without drying and plunge into a bowl of ice cold water. Cut the stem for better hydration. Herbs should also be strategically packed . They'll last longer when they have enough moisture otherwise they'll turned into a swampy mess.What about well dried ones? Chef Alikhani recommends wrapping them in a paper towel before storing them in the fridge. She cautions to watch out because they could pick up moisture. As with any green, handle with care. Even herb plants can lose their taste if they're improperly cared for. Harvest early in the morning and use very sharp shears to cut. Keep in mind that herbs are not just garnishes but also food. USe them in everything. They punch up soups, rice ,pasta and polenta. They bring color and taste to otherwise bland dishes. Think of them like other greens. Ms. Steiman  gives a recipe for a  Greek herb laced salad called maroulasalata.It's a delicious blend of romaine lettuce, dill fronds and feta cheese. Scallions and lemon juice give it more flavor as does good Greek olive oil. Keep in mind that basil too,  is great in tomato salads.

Herbs are not just fun garnishes. They're an integral part of cooking and baking. Treat them well, They'll give optimum flavor.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

A Vegan Cacio E Pepe

 People don;t give Roman cuisine enough credit.It;s either the sophisticated food of the North or the friendly fun , food of the SOuth. Yet Roman food is a blend of sophisticated and fun. One dish that;s both is cacio e pepe. cheese and pepper in Roman dialect.

I have been cracving this for a while. It;s an easy make, usually reserved for snacking. It starts off with the pasta. I used Lidl's fettucine. This dish usually calls for long strand pasta.

I boiled it in only half the water (although I could have used more) Reserve a cup or two of the cooked pasta water to add to the sauce. This thickens and flavors it.

The other important ingredients are butter and cheese. I used a half cup of I can;t Beleive It's Not Butter and a cup of Follow Your Heart vegan Parmesan. 

Of course there's pepper. I used about a good teaspoon or so of LIdl's ground pepper. It's mixing the butter and the cheese with the pasta water which will melt both. It should  constantly stirred until it's a creamy.  I love a good peppery sauce so I added about four or five grinds of pepper.I then added it to a bowl of g feuttucni for a very tasty Monday meal.

Cacio e pepe is a great salute to Roman cuisine. It's quick to make. It's delicious and satisfying to eat. Make it for a quick lunch ro dinner.

 

Chicago Style< Peruvian Flavor

 Our new pope is a Chicogoan.It's a huge honors for,the USAalong with Illinois and CHicago Pope Leo XIV is probably missing that good Chi-town food despite being in a culinary paradise.Chicago food is influence dby Italian and other ethnic groups who settled in the Windy City.

There are already POpe Leo themed dishes.An iconic CHicago  restaurant chain ,Portillo's has already created a dish for the pontiff born Robert Prevost .Its' Italian beef sandwich already has been named "The Leo".This is shredded beef smothered  with three kinds of peppers and a rich beef gravy .It's sandwiched between half a loaf of Italian bread. Bennison Bakery in nearby Evanston has baked a butter cookie with the pope;s image on it. The Pope also grew up with such CHi-town classics as deep dish pizza,  a spin on pizza rustica.It's loaded with sausage pepperoni and generous helpings of tomato sauce and mozzarella. There is also Chicago thin crust pizza which has an ultra fine thin crust and is cut into squares instead of wedges.There;s also Chicago style hot dogs or "dragged through the garden" dogs. This is a Vienna beef hot dog that;s topped with sliced tomatoes, relish, chopped white onions and a green pickle. A dash of celery salt and a stripe of mustard is added for more flavor. Ketchup is never ever used on these weiners. That's sacrilege to any Chicogoan!

The Pope spent a great deal of time in the seaside town of Chiclayo in northwestern Peru.His favorite dish was goat with beans and rice.He was also fond of ceviche, raw seafood "cooked in lime juice.Tje acid in the juice changes' the meat's composition while preserving its' raw ,briny taste.It can be made at home with either raw or cooked fish.Red onion and cilantro are also added for more flavor.Pope Leo also likes second which means dry in Spamish but is also a rich, savory stew.It's usually made from beef or kid macerated in vinegar. This is not quite marinating but softening the meat ,Yellow potatoes are added to thicken it.The recipe varies throughout South America. Ecuadorians also add avocados and ripe plantains along with achiote, a red spice sort of like cinnamon.The Pope may have also enjoyed a variety of potatoes too.A Peruvian staple quinoa is now an everyday American dish that can be made into a delicious bowl .It;s usually cooked with veggies for a healthy lunch or dinner.

POpe Leo has had a very good culinary background. First there was Chicago, then Peru and now Rome. He couldn't;t have asked for a better diet.

Buffets And Tariffs

 President Trump's tariffs affect not only home chefs but all chef;s. Restaurants will be greatly impacted which means higher prices for diners. The worst hit is the affordable all you can eat buffets, in casino towns in Reno, Nevada.Those easy on the wallet lunches and dinners may be a thing of the past.

Regular contributor and chef Priya Krishna wrote about this in Wednesday's New YorkTimes Food section. Prices will go up around the county but in casino towns it will be devastating.Reno has fifty all you can eat sushi buffets. A la carte sushi is becoming a thing of the past and those restaurants offering that are quickly going out of business according to Michael Higdon a local food writer and photographer, He also states there is a lot of pride in having many all you can eat places.There is cost in creating Reno sushi bars. The fish doesn't have the pristine simplicity of pure Japanese sushi. These are more baroque creations made mainly by Latino chefs who infuse their culinary traditions in them. The high cost of seafood and local restauarants' need to offer bounty and variety has created a flamboyant new cuisine. The fish is no longer the star but a supporting character.The menus have punchy names foillowed by a plethora of ingredients. There is the Playboy  -a wild mix of cream cheese with tempura shrimp, onion red snapper .avocado and jalapeno. There is the Mickey , so named because it;s supposed to resemble the Disney mascot. This is a mix of seared tuna, avocado, unagi and sriracha sauce.

Many restaurant owners - who are not Japanese  - adopt the all you can eat menu because it is cost efficient. Jongsoo Park who opened Kuma Sushi a couple of years ago said she wanted to serve premium species such as sea urchins and spot prawns. Yet their high price would have made her open up an ala carte eatery. That was unaffordable. An all you can eat restaurant was a better choice. It provided a quick cash return which made the restaurant immediately profitable.The prpblem with an all you can eat buffets is that it does take a high volume to make a lot of money. with fifty similar restaurants scattered throughout the town that can be come impossible according to Khai Duc Du, owner of Hinoki Sushi. Trump's tariffs on CHina has hit a whopping 145 percent, affecting such sushi essentials as eel and seaweed. It may affect the purveyor of all the fish served in  Reno, Miyuki Wong. She works for the local distributor Sierra Meat and Seafood and sells $200,000 a week of just seafood alone. Eel along has jumped from $8.40 a pound to $11.90 and then after the tariffs $13.95. The alternative is to serve non seafood extras like edamame and dumplings like Reno;s oldest sushi bars Reno Pier owned by Heejin Polon.

Will Reno's sushi bars be a thing of the past with all these new tariffs being slapped on the seafood? Possibly but maybe not. Restaurant owners will find a way of keeping customers , maybe with vegan sushi. The fish iis too expensive.

Mother's Day Treats

Mother's Day is Sunday and that's a time for all kids to cook  something yummy for Mom.Here's the question what was your best recipe you made for your Mom.I liked making cinnamon toast for her when I was younger.

Let us know yours Was it a cheese omelets? Hamburgers on the grill? Or something more elaborate?

 

Mexican Indian Fusion Surprisingly Traditional

Fusion food is nothing new. It;s basically how Cajun and Creole food were born. Even Mexican recipes can be fused with another ones.This may seem novel but it;'s actually an old idea brought to light.

Regular contributor and chef, Tejal Rao wrote about the unique blend of Mexican and Indian cuisine in today's New York Times Wednesday Food section. This is not some new fangled idea brought about by  a fast food chain.It has to do with restrictive immigration laws a century ago.In 1917 Punjabi-Sikh and Muslim men immigrated to Sacramento to find work as farmers and loggers out side Califormia's capital beginning in the late 1800's After the Immigration Act of 1917 which made it near impossible for Indian women to migrate to the US, hundreds of men married Mexican women,New kinds of cooking and recipes emerged from their home kitchens and even a handful of restaurants sprung up.One couple GUlam and Inez Aguirre Rasul left farming to open ElRanchero in Yuba City, California Since Mr Rasul was a Muslim pork dishes were e off the table.Instead there were roti quesadillas with cheese,onions and shredded beef.It was a hit until the restaurant closed in the 1990s.

Mexican Indian cuisine isn;t codified. so there are really no classic dishes.There could be a series of different ones  taken from one or two recipes.This is how is ts in the Mexican Indian restaurant Mirra in Chicago.Slices of yellowtail snapper are drenched in a lime spiked buttermilk ,hot and tangy with a garlic and Serrano pepper acha a South Asian pickle.It;s tucked under a delicate crunch of nopales ginger and curry leaves. They also celebrate Mr. Rasul's roti by having it on the menu along side shrimp Chaat and lamb tacos or taco Arabe. Their biryani tends to go with local produce than the more traditional ingredients.There is also Saucy Chick in Pasadena, Califnronia run by Mexican Marcel Michel and his wife Rhea Patel Marcel.They call their cuisine Indi-Mex and  feature rotisserie chicken marinated in echo jeera  spectacular curry that is based on one of the backbone spices of Indian cuisine, Another marinade mimicked Mr. Michels' favorite pibil, a marinade made from orange juice and achiote There's also going to be a spicy sweet dal as well as fish pakora to the taco menu.

Mexican Indian food or Indi-Mex may be the next big food trend. Two cultures come together to create a cuisine that's both flavorful and interesting. It's may change up the way Mexican food is thought about.

The Old College Try

 College can bring many memories with it. Awesome professors, Interesting classes and fun activities. Yet what about the food? Many barely remember what they ever ate during those two ro four years. Why? Maybe colleges need tutoring in what to serve.

THis was apparent wen I went to my college;s cherished tradition of  breakfast night., Fairleigh Dickinson University has this on both their Florham-Madison and Teaneck-Hackensack campuses. It's where University staff, proffs and office workers alike get together - with the help of cafeteria staff to serve a hot breakfast the night before the first exam.(It wasn't there when I was an undergrad.) It's fun  - and tiring. I served my students and others  all sorts of first meal staples and treats. There was herbed scrambled eggs, Tater tots, French  toast - so popular, - pancakes and two kinds of meat sausage -turkey links and pork patties. I'm sure the starch and sugar rush helped in studying - although it was more of a party with music and dance-offs.Yet it got me thinking. FDU always had good cafeteria food in my day. I can still remember the creamy scrambled eggs and crispy ,crunchy bacon. Yet kids today are smarter than we were. WHy weren't they demanding more fruit and even veggies in our cafeteria year round.

Processed food and the college diet go hand in hand.It;'s easier for cafeteria to buy it in bulk.It's quick and easy to prepare especially for a large crowd. The cafeteria in our Student Union Building has a relatively good salad bar. Our other does not. Kids can get bowls with healthy chicken and quorn yet I feel they can do more. Even community colleges  -I've also taught in one - Passaic Community College - can offer more healthier choices. PCC has a varied menu - one of the best I've had with Jamaican chicken jerk and tasty empanadas yet I don;t recall salads. More progressive colleges such as Bowdoin College in Bowdoin Maine offers fresh ,organic veggies WHy fresh? The campus has it's own gardens and many of the veggies find their way into soups and salads. There are vegan and vegetarian options as well as gluten free. Cornell University in upstate New York actually has a food court counting twelve eateries. Students can buy fresh baked goods along with fresh veggies and fruits. even their ice cream isn;Lt processed. It's also made fresh at the college creamery.

Schools have a lot to learn from their students. Hopefully Faiirleigh and other schools can learn from these other colleges. It's time to take eating seriously as studying on campus.

Classics Made Easy

 It used to be that gnocchi were hard to make. it involved boiling potatoes then mashing them with flour and egg to form ropes. These were cut into bite sized pieces and then stamped with a fork to form little grooves. Then there was a drying period where they would be laid out on a table or  even a bed(!) to dry. Not anymore. Thank heavens for modern day gnocchi.

I realized the ease of these when I made two of Lidl's I stand gnocchi and sauce for Sunday supper.

This was an easy  cook without boiling water for seven minutes before adding already made ones and a delicious porcini mushroom sauce.

The four packets were added at the same time and left to boil for another seven to ten minutes then simmered for an additional five.

What I loved is that I made a whole pot of gnocchi and sauce for under half an hour . it wasn't any labor involved. Just occasional stirring to prevent the little puffs from sticking together.

The results were just as good as my Mom's Nonna;s  and great aunt's. This was a creamy warm dish,perfect on a rainy Sunday in May. It was filling and delicious.I will be trying their four cheese variety next.

Nothing beats homemade, that's true. Yet Lidl's instant gnocchi is worth trying. It's flavor and satisfaction in less than half an hour.

Derby Fare Your Way

 The famed Kentucky Derby brings its' own special drinks and foods to the American table.What would a Derby party be without a cooling sip of min julips and tasty bites of hot browns and burgo.. Yet these can be redone to fit summer parties and everyday meals.It's just varying the classic recipes to fit your tastes

Mint juleps are di figeur for today's parties. It;s a simple drink first starting in the 17o00's an dusting Kentucky's most famous product - bourbon. The classic recipes involves making a simple syrup which is nothing more than granulated sugar and water cooked down in a sauce pan, and mixing freshly chopped mint leaves together. Pour as much  or as little bourbon as you like into this and add pebbled or crushed ice. For something slightly different use maple syrup instead of the simple syrup.This would be perfect for a late Sunday brunch because the maple flavor would pair well with French toast, waffles or pancakes. You could also create a cherry mint julep by subbing in Luxardo liqueur a cherry rich after dinner cordial.Another idea is a strawberry flavored one. Add minced or pureed strawberries to the sugar and mint , then the bourbon and ice. Chocolate and mint go hand in hand and you can easily sub in the mints leaves with chocolate mint to create a sweet dessert drink.

The foods of the Kentucky Derby can also be reimagined. The famed Louisville hot brown is a an open faced turkey sandwich topped with bacon and tomatoes. Mornay sauce is poured over it and the sandwich is broiled  for five minutes in a broiler. It's usually made like a casserole with it being cut into individual squares for single servings. You could turn the sandwich into a variation, Devonshire turkey which was created in Pennsylvania a few years after the Hot Browns. This is omitting  the Mornay sauce so it's more of a dryer , yet still tasty sandwich. The Mornay sauce can be subbed out for a creamier bechamel sauce and Canadian bacon can be used instead of regular bacon. Borgoo is another classic Kentucky dish.This stew is a variation of Brunswick stew and made with a melange of pork, beef and chicken along with potaotes carrots and tomatoes.Okra , green beans corm and a diced onion also are mixed in to give it more colro and taste. Barbecue sauce give it its; classic tang while apple cider vinegar gives it bite. It's usually made with garlic, bell peppers and celery  however you can omit these. For a more vegan version nix the meats and add kidney and pinto beans. Sub in vegetable broth instead of the standard chicken one too for a more vegetarian friendly dish.

Kentucky Derby treats can be served any time of the year not just the first Saturday of May. Try the julep variations .Make diufferent forms of Hot Browns and burgoo. They're all tasty.

Summer Cocktails

 Tomorrow is the Kentucky Derby and with it comes the famed cocktail the mint julep. Summer cocktails are wonderful. They're light ,fruity and delicious with summery nibbles and hors'douevre's

Here 's the question - what your favorite summer cocktail? Mine would be crushed strawberries with chilled Prosecco poured over them.It celebrates the fruit of the season while giving some kick.

Let us know what your favorite heady sip is.

Where's The Kitchen

 All restaurants should have a fiully stocked kitchen, right? There should be a large range with plenty of space to cook three or four dishes, a big fridge to hold supplies and a huge table to create many mise enplaces. Yet what happens when an eatery has no kitchen? Can it still survive? Surprisingly yes!

Regular contributor and chef herself, Piya Krishna wrote about this phenomenon in yesterday's New York Times Wednesday Food section. She visited a handful of restaurants across the US to see exactly how chefs fare with little to no prep and cooking space. They do very well, relying on innovation to create mouth watering and memorable dishes for customers. Take Friends and Family in Oakland ,California where the only cooker is a panini press. Chef Gaby Maeda uses it to do all sorts of things, from griddling onions to charring cabbage. Without a fryer she bastes chicken wings in brown butter to give them that "unctiousness" only a deep fryer can give.Mexican food can be made without a grill. Chef and owner of Denver's Alma  Finda Fina Johhnny Curiel has to forgo this major component of south of the border cooking.Instead he whips up braises and crudos in a cooking space that consists mainly of three induction burners and a convection oven.There is a griddle in the back of the restaurant where he and his staff turn ground, corn into nixtamalized  tortillas..

Can a chef cook into a five foot kitchen? Yes! At Charleston, South Carolina's Kultura ,chef and owner Nikko Cagalaman makes Filipino recipes in a kitchen with just one(!) power plug. Guests sit at a bar just "one hand"away from cooking stations. He doesn;t pan fry scallops. Now they seared on top like creme brule and cooked in a sauce. New  York City has always been the city with zero space for almost everything. Chef Sunny Lee of  Sunn's knows this and this is why her Manhattan eatery is so miniscule She borrowed a wok from next door restaurant Tolo to char broccoli for nanui. Her kitchen accessories, microplanes ,scissors and strainers all hand like pictures on a wall. Since she can't char veggies she tosses shallot powder into a tangy dressing to mimic the taste of char.Her salads are all made from pickled veggies because she doesn't have a fridge for fresh ones.Cellar Door Provisions in Chicago runs under the same premise.Ethan Pikas shrank the kitchen by a third during the pandemic and now he and his chef de cuisine Alex Cochran steam buns ,simmer stock and roast a pig's head all in one oven. Most of his foods are brined which saves from cooking them. He creates a fig leaf vinegar which can dress up a beurre blanc for sole..Brined white asparagus punches up beef tartare.

Can a restaurant survive without a kitchen?Priya KrYes.It does take a talented chef and innovation to do so. It does work=/