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We’ve gotten to the point where that adorable chocolate Easter bunny just isn’t the temptation he used to be. Old School music rocks, but Old School chocolate is a “been there, ate that.” We’re going New School with this Bunny Collection edition of the always-welcome Edible Chocolate Box from Charles Chocolates. The chocolate box is…
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Rice with saffron, scallion and sausage bits. Photo courtesy National Pork Board. You can serve rice a different way each day of the month and never run out of ideas. Think of it this way: on Mondays mix a different fresh herb into the rice. On Tuesdays cook it in a different tea, or add…
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Are you a big user of plastic wrap? It’s not the greenest product in the kitchen: Use it once, throw it away and let it sit in the landfill for an eternity. CoverMate has a solution. Its Stretch-to-Fit Food Covers are a heavier grade of plastic with a stretch band that easily covers any shape…
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Ready for brunch: Scrambled eggs with our favorite mix-ins. Photo © California Asparagus Commission. To make fluffier scrambled eggs, add up to 5 teaspoons of milk per egg. As the eggs cook, the milk turns into steam, puffing up the eggs! The milk also adds a richer flavor to the eggs. We’re about to make…
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Passover begins tomorrow night at Sundown. We have an excuse to make some of our favorite Passover specialty dishes: Matzo Brei, or fried matzo. Our favorite variation is onion and smoked salmon matzo brei, but we have 8 variations for you, both sweet and savory. This Veggie Matzo Brie is a matzo frittata, with carrots,…
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