Special Feature: Products Sally Recommends

The Daily Dish Archive

by Sally Bernstein

Sally's Weblog Archives

June 30, 2005
To add to the new interest in lime-flavored foods such as lime cheeses and lime chocolates, Torani is offering a lime syrup, both regular and sugar free. This sweet-tart syrup is great to splash into sparkling water, lemonades, teas and smoothies.

June 29, 2005
Top Seven African Safaris: "For an experience truly moving and exhilarating, profound and spiritual: a safari to that wondrous part of the planet would prove to be an adventure of a lifetime," says Claudia Foleng-Achunche.

June 28, 2005
Enjoy Venice, Italy — Tales of the River Po by Keith Allan & Lynne Gray, who board a 44 cabin river barge in Venice for a week of cruising the River Po and into the Veneto.

June 27, 2005
We feature Portugal in our popular ethnic section: in "Coming Home to Lisbon," David Leite tells us about going home, as his father was born in Portugal. He explores the old and new of Portugal's capital, and discovers a revitalized city to call his own. Recipes for Portuguese Scrambled Eggs with Salt Cod and Potatoes and Deep-Fried Green Beans are included.

June 26, 2005
This spring Whole Foods Market, the world's leading natural and organic food supermarket, opened a landmark store in Austin, Texas, their world headquarters. Read Sally's account of this fantastic store where you can spend the day!

June 25, 2005
On Wednesday, July 13th Sally will give a hands-on cooking class at Draeger’s in San Mateo, California: Easy and Elegant Hors’d Oeuvres includes Almond-Crusted Seared Tuna served with Toasted Cumin-Tomato Sauce; Grilled Honey-Caper Shrimp; Crispy Sautéed Grape Leaf Packages filled with Mozzarella Cheese and Serrano Ham; Lamb Meatballs with Pine Nuts and Mint and Savory Cream Cheese; and Chevre Cheesecake. $75.00--650.685.3704

June 24, 2005
Do It for Less! Parties by Denise Vivaldo is guide to catering a party of any size and comes with nine complete menus with themes such as Down Home Barbecue, Your First Thanksgiving, and On the Beach Luau as well as easy-to-make and inexpensive cocktails and hors d'oeuvres. Preparty tips include clever ways to calculate how much food and ice will be necessary, planning an event that will fit any budget, and minimizing stress so that the event planner can also partake in the partying. Each of the more than 65 recipes included is provided in measurements for 12, 25, 50, and 75 guests.

June 23, 2005
In bills open kitchen renowned Sydney, Australia-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyére French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes.

June 22, 2005
It takes 25,000 crocuses to produce a pound of saffron, a spice that costs $40 per ounce. The best saffron comes from La Mancha, Spain's central flat plateau. Throughout the centuries saffron has been used as a medicine, made into perfume and revered as an aphrodisiac (Irena Chalmers, Chef, April, 2005).

June 21, 2005
The flatiron steak, a less-pricey yet flavorful cut of steak, also known as the blade, takes its name from the shape of the meat, said to resemble an old-fashioned iron. It ranges from 2-5 pounds and comes from chuck (Sam Gugino, Wine Spectator, June 20, 2005).

June 20, 2005
The Seventh Wonder by Juan Villar follows the author on his journey to see the ruins of the Seven Wonders of the Ancient World. From New York to Greece, the Greek Isles, Turkey, Istanbul, and Egypt, Villar shares restaurants, hotels, and means of transportation, which are described in detail, and a long list of GPS coordinates are provided in the Appendix. This is as much a practical book as it is a story or a history book.

June 19, 2005
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) by Patsy Jamieson, Patricia Jamieson offers more than 350 delectable recipes and dozens of techniques for nutrition-conscious, full-flavor cooking

June 18, 2005
Monty Preiser bring us Part 3 of The Rhone Valley in California as part of his "It's Time for Wine" continuing series.

June 17, 2005
The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life" is all about cooking with vegetables, fruits, whole grains and beans in novel ways that delight the palate and make for a longer healthy life. The cookbook reshapes the plate so that a variety of vegetables, whole grains, beans and other plant foods take up at least 2/3 of the plate, leaving only 1/3 or less for animal protein. It completely switches the proportions found in a traditional American meal, while still providing richly textured, flavorful and healthy dishes—it’s a ‘new’ American plate.

June 12, 2005
ZOV: Recipes and Memories from the Heart by Zov Karamardian, the proprietress of an Orange County, California bistro specializing in pan-Mediterranean and Middle Eastern-inflected dishes, is a mini-autobiography and includes the recipes for some of her favorite dishes. This cookbook is lushly photographed too.

June 11, 2005
The Monterey Bay Aquarium in Monterey, California recently opened "Ocean's Edge: Coastal Habitats of Monterey Bay ," a dramatic transformation of their original exhibit galleries. While visitor favorites remain, new exhibits and experiences will be more immersive and interactive than before, and will incorporate important conservation themes in engaging and exciting ways. "Ocean's Edge" highlights include a gallery devoted to the giant octopus; a walk-through wave-crash tunnel; an expanded shorebird and wetland aviary; larger and more accessible touch pools; and new hands-on activities. This is a GREAT place for a summer visit!

June 10, 2005
Another addition to our popular Ethnic Section is African Americans: African American cuisine predominant in the southern United States is influenced by African styles of preparation and cooking.

June 9, 2005
Potter Productions, based in Oregon, is an independent documentary film production company that uses storytelling to inform and engage audiences. I just finished watching Inside The World of Championship Barbecue, which is intended for new cooks entering BBQ cooking contests. They also offer a DVD BBQ Secrets: The Master Guide To Extraordinary Barbecue Cookin’.

June 8, 2005
The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook by King Arthur Flour offers 400-plus recipes for almost every cookie under the sun--from traditional favorites like oatmeal and chocolate chip cookies (13 recipes including the soft and crisp kinds, plus 11 variations); to global treats like shortbread, tuiles, springerle, and biscotti; to all kinds of bars and soft bites such as brownies, Whoopie Pies, and Hot and Sweet Ginger Squares.

June 7, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena Bass: popular New York City caterer shares 100 choice recipes, from Guadalajara Hash for brunch, to Chicken Curry Tea Sandwiches, to a mouth-watering Italian buffet. Organized into menus for 11 occasions, large and small, the focus is on ways to make guests feel both well fed and welcome. Wonderful color photos too.

June 6, 2005
Strategic Business Thinking--if you need help with planning, business, strategic direction, teams, networking, marketing, sales, finance, competitors, design, Internet, product development, analysis, website development, guidance, sales channels, search engine optimization, or products.

June 5, 2005
Wake Up and Eat the Flowers—But Please Leave the Centerpiece Alone by Robin Donovan tells us what flowers we can and cannot eat! A hint: enjoy nasturtiums, lavender, and dandelions. Three recipes, Wildflower Salad, Warm Lavender-Scented Goat Cheese Soufflés and Beer Battered Dandelion Fritters, are included.

June 4, 2005
Bruce Aidells Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells offers well over 100 flavorful recipes that are refined and well balanced. You'll learn how to cure meats, choose cuts, how to brine and much more.With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Aidells, founder of the Aidells Sausage Company, has established himself as a 'meat master.'

June 3, 2005
Good Day for a Picnic by Jeremy Jackson, author of cooking class at Draeger’s in San Mateo, California: Easy and Elegant Hors’d Oeuvres includes Almond-Crusted Seared Tuna served with Toasted Cumin-Tomato Sauce; Grilled Honey-Caper Shrimp; Crispy Sautéed Grape Leaf Packages filled with Mozzarella Cheese and Serrano Ham; Lamb Meatballs with Pine Nuts and Mint and Savory Cream Cheese; and Chevre Cheesecake. $75.00--650.685.3704

June 1, 2005
Business Travel Walter Reisender offers airline, hotel, and restaurant news as well as words of warning and a joke.

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Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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