It’s me, with Jacob Javits, in NYC, at the Fancy Food Show planning Fall and Holiday and tasting until our stomachs ached. This year, as it is third anniversary since we opened, we know our vendors and love hearing from them what’s new, hot, and on trend. Themes: Clean and Simple Recognizable Ingredients. Superior Quality
Green Chili Pork Enchiladas
Cooking the pork in a crock pot ahead of time makes putting this dinner together quick and easy.
Jerk Shrimp with Cuban Black Beans and Rice
We recently had a rice and beans class in the store, and this was one of the recipes that we enjoyed.
This recipe is a delicious addition to a weekly meal plan
Winter weather may have temporarily disappeared, but it will be back, and we are here to help warm your body and soul with great flavors with HEAT! Olive Oil with Heat– Try the Hot Flight and experiment! Citrus Habanero Extra Virgin Olive Oil-California, Meyer Lemon Oil with a hint of Habanero for a great combination
Is it Spring yet? Sure seems like it, with the weather warm and melting snow. I’ve been thinking of lamb and asparagus and artichokes, and excited to share new products that just arrived to start you off with new flavor sensations. It is all about great ingredients! Everyone that has sampled this in the store
Chicken Tagine with Preserved Lemon and Olives
A crowd-pleasing dish filled with aromatic spices
(From ‘Moroccan Modern’)
Perfect for beach dinner parties, paella is terrific because it feeds a crowd, is fun to cook, and is easy to serve straight from the pan. I love paella served with a chilled dry rosé from Navarra or Rioja. The paella takes one hour.
A vinaigrette is traditionally a mixture of 3 parts oil to 1 part vinegar whisked into an emulsion and used as a dressing for greens, vegetables, grains, pasta or as a marinade. In French cuisine a vinaigrette is considered a mother sauce. Salt and pepper are often added as are herbs, shallots, cheese. sugar or