We were great fans of the sushi platters at the retail market at Yu Seafood. With the market gone, we are seeking advice of where to buy quality seafood platters for a party. Your help would be appreciated.
Chief bartender at Hotel Unique in Sao Paulo, Mateus Saint Laurent, shows us how to make the Brazilian national drink, Caipirinha. A delicious and refreshing cocktail that you should make a part of your bar repertoire.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
For a show-stopping party appetizer or dessert that will appeal to both kids and adults, you can't go wrong with this fruit platter, bursting with fruit and accompanied by an easy, ultra-creamy homemade dipping sauce.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy