Using the Bounty of Basil: Plating Techniques
Using the Bounty of Basil in Beautiful Ways People have cultivated basil for thousands of years, using it in multiple cuisines and appreciating its marvelous flavors, fragrant aromas, and desirable textures—as well as its visual appeal. Here, Chef Jamie Simpson...
The Unique Cucamelon: Plating Techniques
The cucamelon truly is unique, an egg-shaped fruit that looks like a mini-watermelon and tastes like sweet cucumber overlaid with a slightly sour taste of pickle. Here are three ways to highlight this amazing fruit. Bar and Bar Snack: Feta Stuffed Cucamelons ...
Reveling in the Sweet Nostalgia of Potatoes
Mention a potato and people often begin reminiscing—about the mashed potatoes that Grandma used to make during the holidays or the hashed potatoes and eggs they made their children on chilly school mornings. “Potatoes,” Chef Jamie Simpson of the Culinary Vegetable...