TIP OF THE DAY: Membrillo, A Great Cheese Condiment

[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar).   Membrillo (mem-BREE-yo) is a semisoft cheese condiment…
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TIP OF THE DAY: Things To Do With Rice Vinegar For National Vinegar Day

November 1st is National Vinegar Day. While we’ve written about the different types of vinegar, today we’re focusing on rice vinegar, also called rice wine vinegar though it’s not made from rice wine. Rice vinegar, made by fermenting rice, is the prevalent vinegar in China, Japan, Korea and Vietnam. Basic rice vinegar ranges from colorless…
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TIP OF THE DAY: Pumpkin Eggnog For Halloween & Thanksgiving

[1] Blender eggnog takes just five minutes (photo courtesy Kitchen Gidget). [2] Even easier option: Buy the eggnog and add your own spirits (photo courtesy Hood Dairy).   “Eggnog season” conventionally runs from Christmas season through the New Year. But why not celebrate before then with pumpkin eggnog, from the harvest season through Thanksgiving? You…
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TOP PICK OF THE WEEK: The Matzo Project, Delicious Flavored Matzo

Matzo, variously translated from Hebrew as matzoh, matza, matzah, matztzah and other spellings, is a 3,000-year-old accidental recipe.     SOME MATZO HISTORY As anyone who knows the story of Exodus will remember, in the time of Moses, Egypt’s pharaoh* finally agreed after much appealing, and then the 10 plagues, to let the enslaved children…
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FOOD 101: Ways To Preserve Food

[1] Drying meat or fish over a fire (image courtesy Kitchen Of The Future). [2] Drying squash (photo courtesy China Daily). [3] Drying ducks; the same technique is used for air-dried hams (photo courtesy China Daily). [5] Drying fruits (photo courtesy Brainview). [4] Sundried tomatoes are preserved today as they were thousands of years ago…
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