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Search resuls for: "Food Styling Tyna Hoang"


3 mentions found


☆ You’re Probably Throwing Away the Best Part of Broccoli
  + stars: | 2023-02-15 | by ( Cathy Whims | Photographs Emma Fishman For The Wall Street Journal | Food Styling Tyna Hoang | ) www.wsj.com   time to read: +1 min
GREEN LIGHT Go ahead and use those broccoli stalks. YOU’VE PROBABLY heard of the “nose-to-tail” approach that uses all the edible parts of an animal, not just the familiar steaks and chops. Not because I’m a vegetable rights campaigner, mind you, but because we’re trying to eliminate food waste. And fortunately, with many vegetables, the part you usually throw away (or hopefully compost) can be the most delicious. The Italians are broccoli champions, with regional varieties growing in every home garden.
☆ 5 Ways to Get More From the Amaro Trend: A Bartender’s Cheat Sheet
  + stars: | 2023-02-04 | by ( Megan Krigbaum | Photographs Jenny Huang For The Wall Street Journal | Food Styling Tyna Hoang | ) www.wsj.com   time to read: +1 min
OVER THE LAST decade, backbars across the U.S. have filled up with colorful, ornately labeled bottles of amaro, an Italian liqueur infused with herbs, roots and/or spices. The bitter option pulls from the often more than 15 amari (including Italian and domestic options) in stock. In fall and winter, amari mingle with aged spirits, like whiskey, often on the rocks. In the spring, they find their way into spritzes or drinks made with clear spirits like gin or tequila. There’s only one rule, said general manager Brittany Tinelli, who selects the spirits at Roman’s: “The bitter needs to be the star.”
☆ Casual Caviar: Your Guide to Actually Enjoying and Even Affording It
  + stars: | 2022-10-28 | by ( Kara Newman | Photographs Emma Fishman For The Wall Street Journal | Food Styling Tyna Hoang | ) www.wsj.com   time to read: 1 min
THE FIRST TIME I had caviar with potato chips, it was at Air’s Champagne Parlor, shortly after the Greenwich Village wine bar opened in 2017. A mere half-ounce of caviar dressed up thin potato chips dipped in crème fraîche. I’d always regarded caviar as expensive, decadent, and here I was scooping it with the housemade equivalent of Pringles. That high-low juxtaposition was intended to make caviar “approachable and not scary,” recalled Air’s proprietor, Ariel Arce. During the pandemic, Ms. Arce went on to launch a caviar company of her own, CaviAIR, aiming to bring the “cool factor to fish eggs.”
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