Food for Thought
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Examiner.com profiles Jim, The Ingredient Finder
Last week Linda Covello from Examiner.com came by to talk about the inspiration for The Ingredient Finder, our love of home cooking, and some great new food finds. “Signora Risotto” and “Signora Polenta” make a guest apperance. Read More » From the top … Continue reading
Parchment Roasting Fish
One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a … Continue reading
Four Hard-To-Find Culinary Holiday Gifts Exclusively from The Ingredient Finder
Here at The Ingredient Finder, we search the world for the most authentic and best ingredients, giving every home cook a passport to making memorable meals at home. We are proud to announce these exclusive gifts: La Boite a Epice’s Global Flavors Collection, Spain’s Delicious Essentials Collection, Austrian Styrian Gold Pumpkin Seed Oil and La Boite a Epice’s beautifully packaged Human Animal Cookie Collection. Continue reading
Grandma Flora, Our Inspiration for The Ingredient Finder
Last summer when August rolled around, I had a couple of weeks to work from home, at the moment when the tomatoes in the newly built raised beds were ripening faster than I could use them (this was just days … Continue reading
Spotlight Ingredient: Grass-Fed Ghee
Our good friend Heba, from MidEATS fills us in on some of the history of Ghee, a staple in Egyptian cooking, as well as many other cuisines, and shares her knowledge on it’s health benefits, it’s history in Egyptian cooking, and it’s uses today. Read her full blog post here. Continue reading
Italian by Design
Author, chef, friend and culinary whiz Pam Marasco has sent us this story and recipe from her just released book Seeing and Savoring Italy–A Taste and Travel Journey through Northern Italy, Tuscany and Umbria. Buon Appetito. Continue reading
Deviled Eggs alla Nonna Flora, a New Twist on an Old Favorite
Here is a new twist on an old favorite. Once upon a time in Brooklyn, on Sundays my grandmother would put out a huge and varied antipasto before the main event. Her Deviled Eggs were the star of the show. This recipe brightens up with Spicy Spanish Paprika, richly flavored Green Olive Tapenade and extraordinary Piquillo Peppers. Continue reading
Gravlax Cured Salmon for Queen Lil
Home-cured salmon – an elegant appetizer or entree from Scandinavia that “cooks” in the refrigerator. Serves 12 as an appetizer, keeps for a week refrigerated. Please note that the fish must be very, very fresh. Best made with wild king salmon; also excellent with organic farmed Atlantic salmon. Continue reading
Queen Lil
Our dear friend Barbara Bonn sends us this wonderful food memory about her mother’s job in a fish place in Philadelphia. Try her wonderful recipe for Gravlax. Continue reading
Growing Up Ethnic in New York
Being ethnic in the fifties and 60s was different than now. Everyone seemed to get on pretty well. We all knew and accepted that jokes were being told about people like us by people like them, but we were telling … Continue reading
