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Sea salt is produced by simple evaporation of sea water. Depending on the body of water, the salt will have different qualities: not just in flavor, based on the minerals in the local water, but also in the size and shape of the crystals. See our Salt Glossary for more on the different types of…
Continue reading “TIP OF THE DAY: Make Blueberry Salt”
It’s almost comfort food time again. Nibblers are always on the lookout for a new twist on just about anything. But sometimes it’s hard to change on when it comes to comfort food. We like what we like. We don’t mess around with favorites, like, say, rice pudding. Rice pudding, the way mom used to…
Continue reading “RECIPE: Rice Pudding With A Modern Twist”
Most people think of gumbo as a soup or stew from Louisiana, typically made with chicken or shellfish, Andouille sausage, bell peppers, celery, and onions, and thickened with okra pods. But in the beginning, “gumbo” was simply the word for okra in the African Bantu language. Okra came to America with the slave trade and…
Continue reading “TIP OF THE DAY: Okra’s In Season, What Should You Cook?”
Tomatoes are the second most widely consumed vegetable in the U.S., after potatoes. That’s not all sliced tomatoes, mind you, but tomato sauce on pasta and pizza, tomatoes in ketchup and salad. According to the USDA, Americans consumed 31.1 pounds of tomatoes per capita in 2013, 59% of them in canned form (much of which,…
Continue reading “TIP OF THE DAY: Make A Savory Tomato Pie Or Tart”
From our friends at Good Eggs in San Francisco, here’s how to enjoy cherry tomatoes when the tomatoes are at their sweetest and the prices are at their lowest. Slow-roast them and all of that rich, summer tomato sweetness will get concentrated into each bite. Buy two or three times as many as you need…
Continue reading “TIP OF THE DAY: Slow Roasted Cherry Tomatoes”
