Sunday, June 2 2013 7:54 AM EDT2013-06-02 11:54:55 GMT
Savor Sarasota... great deals at great restaurants! Here's the recipe for this week's fabulous meal cooked up this morning from Chef Paul Mattison: Seared Sea Scallops charred corn succotash, bacon
Savor Sarasota... great deals at great restaurants! Here's the recipe for this week's fabulous meal cooked up this morning from Chef Paul Mattison:
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes.
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches.
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.
I first sampled this drink on one of the hottest days of the summer.
My parents were visiting me for the first time since I had moved to New York City, and I had their ten-hour stay all planned out with as many food stops as I could fit in.
One of our stops in Brooklyn was Pies 'n' Thighs, a restaurant where I worked part-time in the pastry kitchen.
We sat down, desperately trying to cool off, and when our drink orders arrived, one of them was this frosty, palate-cleansing cucumber cooler.
Making the pale green drink at home couldn't be easier: peeled cucumbers whiz in a blender with water and fresh ginger, and the resulting purée is strained through cheesecloth and rounded out with a touch of lime juice.
It's the perfect non-alcoholic thirst-quencher for these hot July days.
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