Food trends for 2014 from fish heads to parfaits
Daniel Neman surveys bold 2014 predictions from fish heads and collars to trash fish like porgy and sand dabs. He notes finger foods ease kitchen work, homemade hot sauces, heirloom beans and field peas, and a rise of haute Jewish deli ideas with poutine and smoked fish.
MENTIONED IN THIS ARTICLE
Asia
Haute
Meatless Monday Portobello Pasta With Greens and Chickpeas
A quick comforting pasta dish features portobello mushrooms with tomatoes greens and protein rich chickpeas. The feature notes Meatless Monday is adopted by cities restaurants schools and celebrities to reduce meat consumption for personal and global impact.
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Marcus Samuelson
Giada de Laurentis
Oprah Winfrey
Emily Deschanel
Portobellos over Pasta with Greens Tomatoes and Chickpeas
Portobello slices are cooked with onion garlic and chili flakes then set aside. Tomatoes wine greens and chickpeas simmer briefly before mixing with al dente pasta and olives for a lemony light dish serving four with about 400 calories per portion.
MENTIONED IN THIS ARTICLE
Kalamata
Cost-Saving Homemade Crackers From Wrappers
Budget cooks can craft crackers at home to pair with dips. Use egg roll wrappers or wonton sheets, cut with a cookie cutter, space on a greased sheet, brush with olive oil, season, and bake at 350 degrees for 8 to 10 minutes until edges brown.
MENTIONED IN THIS ARTICLE
Food Network
Creme Brulee French Toast
A rich version of French toast baked after a long marination, using country bread, eggs, half-and-half, vanilla and Grand Marnier. The dish serves 6, bakes 35 to 40 minutes at 350 degrees, and is best served immediately with berries.
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