London Broil: Buyer Beware!

Summer is here, the weather is breaking, and it’s time to break out the grill! Nothing is better than enjoying the warm evening air with a cold beer and a delicious outdoor dinner. When shopping for the ingredients for your summertime spread however, you should be aware of a common warm weather con. It’s called the London Broil Bamboozle-a swindle pulled off by butchers so often that it is becoming common practice at many reputable stores and markets. You’ve probably seen the signs, maybe even purchased the product, only to be had by tough meat at what you thought was a great price. Read more

Onion Tartlets in Response

Braised onion tarts. I had a couple of requests for this recipe after mentioning it in my last article, When is vegetarianism not just a salad? Digging through layers of splashed sauce stains, illustrations, and foodie tips drawn out in chicken scratch, I found one from when I worked in England.

Braised Onion Tarts
Servings: 6 
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When is vegetarianism not just a salad?

Pasta primavera, grilled veggie salad and, God forbid, anything with iceberg lettuce. This is the selection that my vegetarian friends have to choose from nearly every time they eat out. Too often they are the victims of lazy cooks or menu planners who just don’t give them proper consideration. The fact is that vegetarians are often seen by cooks as people who don’t understand food. The stereotype: how could you choose to be a vegetarian when mouth-watering ribeye steaks, finger-licking fried chicken and salty-crunchy bacon is in ample supply? I may be risking my spot in the white coats guild by saying this, but truth be told, vegetarians generally have deeper culinary insight when it comes to their cuisine than the majority of cooks preparing it for them. As a case-in-point my veggie friend Michele, “For once I’d like to try something that I can’t make myself at home.”  

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