There are many modern variations of gazpacho, often in different colors and omitting the traditional tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood and other ingredients.
With variations like watermelon, shrimp with avocado and salmorejo with bread, gazpacho has become an almost...
Panko is a type of Japanese white breadcrumb, available in coarse or fine textures. The coarse variety has bigger, less uniform crumbs than Western-style breadcrumbs and give great crunch and eye-appeal. I use them in making salmon cakes because the coarser texture adds excitement. Experiment. In Japan, panko crumbs are associated with deep-...
In a sea of sweet and fruity martinis, the Andalusia stood in stark contrast. The cocktail—its cucumber-infused vodka turned crimson by the spicy, roasted red pepper syrup—glowed like a beacon. And the glass rim, scarlet with smoked paprika and sea salt, only upped the ante.
Small wonder then that a drink named for the region of Spain...
CHARLOTTE, N.C. — Poor pimento cheese. The world just couldn’t leave it alone.
As long as it stuck around the Carolinas, it stayed humble, true to its working-class roots.
Sure, we might spread it on a hamburger or nuke it for pimento cheese dip. But mostly, we kept it simple, in white bread sandwiches or smeared on crackers....
In magazines and catalogs, meatballs seem to be the stars this summer. They don’t quite strike me as a summertime food or even a main dish. I tend to think of them as appetizers, but meatball recipes keep popping up. And flipping through the Sur La Table catalog, I spotted a grill basket designed for grilling meatballs.
(You can pick one...
