An ancient symbol of fertility, artichokes are fitting for spring, when we celebrate renewal. Find them year-round – fresh, frozen, canned, and jarred. Artichokes are at their best from March to June. To Trim Artichokes Pick off the tough outer leaves until you reach paler, more tender leaves. With a chef’s knife, cut off the […]
Simnel Cake
Simnel cake is a traditional English fruitcake eaten during the Easter season and has been eaten since medieval times. The cake is both a rich, sweet treat and a symbolic ritual. The fruit cake is topped with eleven marzipan balls to represent the eleven apostles of Christ, minus Judas. “Work With What You Got!” ©Tiny […]
Cucumber Cabbage Salad
Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.
Fiddleheads
It is truly a sign of spring when Fiddleheads appear. Fiddleheads (Ostrich Fern) have a striking appearance, which looks like the neck of a fiddle and tastes somewhere between green beans and asparagus. Fiddleheads are best served simply. Sauté with a bit of butter and an allium, such as garlic, shallots, or minced onion. When […]
Understanding The Mediterranean Diet
If you want to lower your risk of heart disease and lose weight, without feeling deprived, the Mediterranean diet just might be the plan for you. The Mediterranean diet is known for being one of the healthiest eating patterns and one of the easiest plans to follow. In fact, research has shown that it can […]
Meal In A Bowl
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
Tips from Victoria
Japanese Zanmai Knives
Japanese Zanmai Knives Are Some Of My Favorite Knives. It's always a fabulous day when I get a new knife, but of course I always cut myself straight away. It's like christening the new knife I suppose, which is why I keep a stack of bandages on the windowsill above the kitchen sink. I tend to think that the Japanese made knives are far superior to the German made knives. Beyond the essentials, build your collection of knives based on the kind of cooking you like to do. Read More
