FOOD NOTES

FOOD NETWORK KITCHENS
Cutting board tip: A knife cannot be handled safely without a stable surface to work on. If your cutting board keeps skidding out from under you, it's just a matter of time before you make a brunoise of your fingertips. To minimize risk, place a damp paper towel beneath your cutting board. The towel securely anchors your cutting board and dramatically reduces the risk of injury.
Garlic paste: To make a smooth garlic paste (for example, for scalloped potatoes) without getting your food processor messy, chop up a few cloves of peeled garlic on your cutting board. Sprinkle them with kosher salt and use the flat side of your chef's knife to squish them into a paste. Keep squishing, adding more salt if necessary, until the paste is as smooth as you want it to be. Then add it to whatever you're making; just remember that you're adding, salt too.
Mayonnaise alternatives: Though mayo doesn't always deserve its dangerous reputation, for salads you can pack up and picnic with, try some of these alternative delights: German potato salad, dressed with cider vinegar, bacon and parsley, always pleases a crowd; tropical fruit salsas laced with crunchy onions and tangy cilantro add bite to grilled meat, or try an orzo or pasta salad tossed with lemon juice, olive oil, cucumbers, feta cheese and plenty of pepper.