Eating well just got easier. Use one or more ingredients from each of the five categories. Stick with one international flavor profile. Find a sauce in your market’s global-foods section: ssamjang, chutney, hot sauce, salsa, pesto, chimichurri, romesco, aioli, tahini, or peanut sauce. Save money by using leftovers. Save time by using prechopped fresh vegetables. […]
Chickpea Salad
Made with good-for-you ingredients, Chickpea Salad has become a Tiny New York Kitchen mainstay. A protein-packed side dish is easy to make and gets better when refrigerated.
Butter Basics
Salted & Unsalted Butter Butter comes either salted or unsalted (also called sweet). Although all salted butter contains some amount of salt (salt used to be added as a preservative, but today it’s added primarily for flavor), some salted butters are noticeably salty. The problem is the word some. Since the amount of slat can […]
In Season Potatoes
I don’t know what’s more comforting than potatoes. A staple food in many parts of the world, potatoes are an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop after maize, wheat, and rice. There are currently over 1,000 different types of potatoes. White Potatoes: These all-purpose potatoes […]
Cocoa Powder
Cocoa powder is mostly used for pudding and cakes. 100% cocao powder also adds rich earthiness to rubs for roasted or grilled meat. “Work With What You Got!” ©Tiny New York Kitchen © 2019 All Rights Reserve
For The Love Of Soup
It’s cold out here in the NE…like really cold and we, at Tiny New York Kitchen, are making soup like there’s no tomorrow. Check out our various soup recipes to make your new favorite soup.
Eating Vegan
Most vegan foods are quite obvious, but it’s important to check the label for ingredients like egg whites, gelatin, honey, or milk. When in doubt at a restaurant, ask your server to confirm your order is vegan. Dishes are often enriched with non-vegan ingredients like chicken stock or fish sauce. Rather than focus on what […]
Seasoning Suggestions
To flavor your food reach for herbs and spices rather than high-sodium table salt. Make sure to read the labels of seasoning mixes because many of them contain salt. Seasoning Suggestions Pasta: Basil, Fennel, Garlic, Paprika, Parsley, Sage Potatoes: Chives, Garlic, Paprika, Parsley, Rosemary Rice: Cumin, Marjoram, Parsley, Saffron, Tarragon, Thyme, Turmeric Seafood: Chervil, Dill, […]
Focusing On Vegetables
This Year Tiny New York Kitchen Is Focusing On How To Get More Vegetables Worked Into A Regular Diet.
Tips from Victoria
Asparagus
Asparagus Nothing quite says spring like asparagus, which has a rather short season, which is typically from February to June. Thickness really has nothing to do with quality. Asparagus is a perennial; more mature plantings tend to yield thicker stalks, and any size will be tender as long as it’s freshly cut. Look for bright apple green spears and tightly closed purplish heads; the stalks should be glossy, firm, and unwrinkled, with just a little white toward the base. The question that many people have about Asparagus is whether to peel or not to peel. Read More
