TOP PICK OF THE WEEK: Big Papi En Fuego Gourmet Hot Sauce

One of the challenges of the food-writing profession is that, to do a really good job of it, you’ve got to taste everything straight off the spoon. Even hot sauce. Otherwise, the flavor of the bread, chicken or other food you’re using as a base gets in the way. Tasting soy sauce from the spoon…
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FOOD HOLIDAY: Scottish Fare On January 25, Burns Night

[1] The classic Scottish dish haggis is made of sheep organ meats cooked in a sheep’s stomach. Here’s the recipe from 196 Flavors (photo © 196 Flavors). [2] Chefs can give haggis the gourmet treatment, as in this “gateau of haggis” with layers of cooked turnip. Here’s the recipe (photos #2 and #3 © The…
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TIP OF THE DAY: Count Plates, Not Calories

Restricting your food intake to meet those weight loss goals? Treat yourself to beautiful dishes, cups, and glasses. What you eat will look more exciting and taste that much better. Even a cup of plain yogurt looks tempting in a beautiful red bowl (don’t forget a sprig of dill). It’s how they make the most meager…
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