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FOOD HOLIDAY: Celebrate World Egg Day With Something Different

Egg Stuffed Peppers

Eggs Benedict On Croissant

Fried Egg Sandwich

[1] Try baked eggs in bell pepper halves (photo courtesy Foodie Crush | Go Bold With Butter). [2] Eggs Benedict on a croissant instead of the classic English Muffin (photo courtesy Peach Valley Cafe). [3] A fried egg sandwich, elevated with a whole grain seeded roll (photo courtesy National Pasteurized Eggs).


World Egg Day is October 21st.

Most of us have grown up with the incredible, edible egg; and we are egg-static to celebrate this little protein powerhouse.

With over 6 grams of high-quality protein, nine essential amino acids and only 70 calories, , it’s one of the least egg-spensive sources of high-quality protein per serving.

It’s a staple food as well as an indulgence (caramel custard, French ice cream, hollandaise sauce, mousse…).


Options from breakfast, lunch and dinner through dessert.
Breakfast & Brunch Eggs

  • Best Scrambled Eggs recipe from Chef Wylie Dufresne. It has both butter and cream cheese!
  • Eggs Benedict in your signature style (recipe) (photo #2)
  • Eggs On Hash recipe
  • Egg-Stuffed Peppers (recipe) (photo #1)
  • Shakshouka, Spicy Poached & Baked Eggs (recipe)
    Brunch, Lunch & Dinner Eggs

  • Chinese Egg Drop Soup (recipe) (photo #4)
  • Croque Madame Sandwich, a grilled ham and cheese sandwich topped with a fried egg
  • Egg Salad, 25 Ways (recipes) (photo #3)
  • Fried Eggs On Rice Or Other Grain (recipe)
  • Frittata (recipe)
  • Lyonnaise Salad With Bacon & Eggs (recipe)
  • Poached Eggs With Lentils & Arugula (recipe)
  • Pork Strata (recipe)
  • Steak & Eggs, in your signature style (recipe)
  • Torta Española, Spanish Omelet (recipe)
    Egg Cetera

  • Deviled eggs (recipes; for Halloween check out the Deviled Eyeballs)
  • Green Eggs & Ham (recipe)
  • Soufflé Omelet With Balsamic Strawberries (recipe)
    Next, a recipe that is new to us: Huevos Divorciados, a Mexican breakfast dish that means “divorced eggs.” (We’ve also made it for lunch and a light dinner.)

    Sunnyside-up fried eggs are dressed up in different ways and separated on the plate, “each going its own way” (photo #4, below).

    The typical direction uses two different salsas: a spicy red salsa for one egg and a cooling tomatillo (green) salsa with the other. The salsa and eggs are set upon two crispy corn tortillas.

    But you can use different salsas, toppings and underpinnings, and come up with your signature style.

    We adapted this recipe from one by Chef Jeffrey Clark for Davidson’s Eggs.


    As is our won’t at THE NIBBLE, we like to push the boundaries of the original dish and find fun ways to customize it. For Huevos Divorciados, you can separate the two eggs and their different salsas with:

  • Bacon strips
  • Black beans or refried beans
  • Chopped cilantro
  • Crumbled cotija or queso fresco
  • Drizzled cream: crema, sour cream, yogurt
  • Fried plantains or plantain chips
  • Gringo food: cherry tomato/onion salad in vinaigrette, grilled vegetables, grits, toast fingers, wilted greens (asparagus, broccolini, collards, kale, spinach, etc.)
  • Guacamole or avocado, sliced or diced
  • Potatoes: papas bravas, papas fritas or American potato tots
  • Refried beans
  • Rolled flour tortilla
  • Sausage
  • Sliced jalapeños
  • Tortilla chips

    Ingredients For 2 Servings

  • 4 six-inch corn or flour tortillas
  • Olive oil
  • 2 tablespoons butter
  • 4 eggs
  • 12 tablespoons roasted fresh tomato salsa heated, divided
  • 12 tablespoons roasted tomatillo salsa, heated, divided
  • 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
  • 1/4 cup minced fresh cilantro
  • 4 thin slices red onion, separated
  • 2 lime wedges
  • 4 tablespoons guacamole
  • Serve with: breakfast potatoes, black or refried beans

    1. BRUSH both sides of the tortillas with olive oil. Place in baking pan and bake at 400°F for 6 minutes or until crisp. Meanwhile…

    2. PREPARE the sunny side-up eggs. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into the skillet. Cook 1 to 2 minutes or until the whites are set and opaque, and the yolks begin to firm. Gently remove from skillet; repeat with the remaining butter and eggs.

    3. PLACE two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg.

    4. SPRINKLE eggs with equal amounts of cheese and cilantro. Garnish with onion slices, a lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.

    It’s a view of the different types of eggs, from blue hen eggs to ostrich eggs.

    How many of these types have you had?

    The French have the ouef, the Italians and Spanish have uovo and ovo from the Latin ovum. The Greeks have oon, the Germans have Ei.

    How did we get egg?

    Egge appeared in the the mid-14th century northern England dialect, derived mostly from Old Norse and Proto-Germanic ajja, possibly derived from root awi, bird.


    Huevos Divorciados

    Chinese Egg Drop Soup

    [4] Huevos Divorciados from OiYouFood. Here’s the recipe. [5] It’s easy to make egg drop soup at home with this recipe (photo courtesy Good Eggs).

    This Norse-derived northern word vied in Middle English with cognates* eye, eai and the Old English æg, until egg finally displaced the others sometime after 1500. It appears in print in the description of a man at a public house on the Thames who asked for eggs [source].
    *Cognates are words with common etymological origins.



    TIP OF THE DAY: Pour-Over Coffee At Home

    Chemex Coffee Maker

    Chemex Coffee Maker

    New Chemex Brewer

    [1] The 1941 Chemex design, represented at the Museum of Modern Art and other museums (this photo is from the Brooklyn Museum Of Art). It’s $49.99 at Bed, Bath & Beyond. [2] A freshly-dripped carafe of coffee (photo courtesy [3] The latest Chemex design, which adds a handle for easier pouring, was actually one of the original designs before the streamlined design was chosen. It’s $43.50 at Williams-Sonoma.


    Waiting at a coffee bar recently, we overheard a customer watching her pour-over dripping into the cup. She said to the barista: “I wish I could do this at home!”

    You can, it’s easy, and a lot less expensive than the pour-over, which took four passes from the barista.

    In fact, in our youth…
    …there were no specialty coffee bars (your take-out choice was Dunkin Donuts or a deli or diner),
    …coffee at home was limited to a percolator or instant coffee, and
    …people chose either Folgers or Maxwell House, but
    …coffee aficionados made their coffee in a Chemex carafe with their favorite ground beans, usually from the supermarket although the real connoisseurs got mail-order beans from specialty shops.

    If they were lucky, they lived in a town with a specialty coffee and tea shop, with loose beans and packaged coffee from around the world.

    We were lucky: We lived in New York City, which had McNulty’s Tea & Coffee, established in 1895 and still located at 109 Christopher Street in the West Village (and still not open on Sundays).

    A visit to McNulty’s was a trip back to another age. Today, the journey is accented with modern coffee makers and gadgets that didn’t exist at the time.

    But the aroma is still the same: an exotic mingling of the many aromas of coffees and teas from around the world, kept in large glass canisters. There were burlap sacks of beans and chests of tea with stenciled markings from far away lands. The brass scale was also from the 19th century.

    Amid the tea and coffee was one ultra-modern brewing apparatus: the Chemex drip coffee maker.


    Pour over, also called manual drip brewing or the drip method, is a fashionable new term for an old, low-tech method of coffee brewing.

    Ground coffee is added to a ceramic or plastic cone that sits in a paper filter atop a glass carafe, ceramic pot, coffee cup or other receptacle. The Chemex system eliminates the need for a cone by creating a carafe with a narrow neck that holds the filter.
    Melitta, The First Pour-Over

    The pour-over technique was invented by a German housewife, Melitta Benz, in 1908. Displeased with the grittiness and murkiness of coffee as it was then prepared, she devised a paper filter from a sheet of her son’s notebook paper, and set the filter into a brass cup into which she punched holes for the coffee to drip through.

    The commercial version was made in ceramic (today available in ceramic or plastic). As anyone who has used a Melitta drip brewer knows, it became a great success for its superior brew.

    Fast-forward a few decades, to inventor Peter Schlumbohm, a Ph.D chemist who had immigrated to the U.S. from Germany. He developed and sold his patents focused on heating and cooling systems, the thermos bottle and dry ice manufacturing among them.

    In 1941, he released the Chemex drip coffee system with the coffee filter placed in a glass carafe.

    Like the Melitta, the filter was filled with ground coffee and hot water, which drip-drip-dripped into the carafe.

    Like the Melitta, it wasn’t the fastest cup of coffee around, but people with palates applauded the superior flavor. If you liked good black coffee, drip coffee was the way to go.

    Its Bauhaus style design, elegant in thermal glass from Corning, received a big endorsement from the design community and was featured on the cover of the Museum of Modern Art’s “Useful Objects in Wartime” bulletin, making it “the official poster-child of [the] new emphasis on undecorated, functional simplicity [source]. It is included in the design collection of the Museum.


    The Next Revolution In Home Coffee Brewing

    In 1971, the first electric drip coffee maker to hit the consumer market, Mr. Coffee, revolutionized how many Americans brewed their coffee. Adios, percolator; bienvenidos, Mr. Coffee.

    Mr. Coffee engendered shelves full of electric drip brands, which remained paramount until the Keurig single-serve beverage brewing system and the proliferation of K-Cup options too hold. In 2002, some 10,000 units were sold to offices, replacing the Bunn system and the need to clean the coffee pots and drink coffee that had been sitting on the burner for too long.

    Consumers loved the Keurig system, and by 2006, Green Mountain Coffee Roasters had acquired a stake, signed up leading coffee brands for the K-Cups

    Gosh, has it only been ten years?

    While the Melitta, Chemex and other pour-over apparatuses remained a niche product, our first experience with the modern pour-over took place in 2006 in San Francisco, where the line of customers stretched around the block to get a cup from Blue Bottle Coffee.

    As our job is to know what’s new and wonderful in the world of food and drink, we waited for some 25 minutes. Sure, it was a good cup of coffer, but we didn’t do it again.

    And we didn’t have to: The trend proliferated, and soon there was enough drip coffee in our own neighborhood to eliminate the line wait.

    Which brings us to the present: pour-overs at home.

    You can still buy a Melitta, and an improvement on it, the Pour-Over Coffee Maker with Water Tank Good Grips.

    The water stays hot in the mini-tank instead of in an open filter. All you need is add ground coffee and hot water—no paper filter.

    The set (photo at right) is just $15.99 at
    Drip Tips

    Drip coffee requires a particular technique to ensure that your brew is as good as Blue Bottle’s.

    Here are Blue Bottle’s drip coffee-making tips.


    Pour Over Coffee Oxo

    Melitta Ceramic Coffee Maker

    [4] It’s easy to make pour-over coffee at home with this $15.99 system from Oxo. [5] The modern Melitta system is $29.99 at Bed Bath & Beyond. You can also buy a $3.99 plastic cone to brew a cup atop your own cup or mug.




    TIP OF THE DAY: Fideo, “Mexican Spaghetti” & Soup Pasta

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    Barilla Fideo

    [1] Sopa de Fideo, a popular Mexican comfort food (photo courtesy [2] A bowl of plain fideo (photo courtesy [3] Barilla makes fideo, as well as Hispanic specialists like Goya (photo courtesy Barilla).


    October is National Pasta Month, an occasion to explore and try different types of pasta. May we suggest fideo?

    What is fideo (fee-DAY-yo)?

    Fideo spaghetti tagliati means fideo-cut spaghetti. Fideo is a Spanish word for noodle, so essentially, the spaghetti is being cut like noodles (i.e., short strands).

    The actual pasta used is short-cut vermicelli: thin strands of pasta available in one- or two-inch lengths, depending on manufacturer. Vermicelli is a round strand pasta slightly thinner than spaghetti but thicker than angel hair.

    Fideo is popular in Mexican cuisine, where it is also called fidelini (and “Mexican spaghetti” by Americans).

    You can also break up your own from spaghetti, vermicelli or other thin strand pasta, including including ribbon (flat) pasta like linguine. Some people prefer the eye appeal of the irregular, hand-broken shapes.

    What makes it extra-special in savory recipes is quickly toasting the noodles in a bit of olive oil. It produces a nutty, toasty extra depth of flavor that’s another reason to enjoy fideo.

    Fideo is a Mexican comfort food that can be served as a starter or a main dish ingredient. It is perhaps best known as a toasted soup pasta, popular in Sopa de Fideo, a classic bowl of comfort.

    As a stand-in for rice, it versatile to be used in anything from fideo “risotto” (recipe below) to fideo “rice pudding.”

    What could be more comforting than tomato soup with fideo? Here’s a recipe from. .

  • Fideo Con Carne, a beef and potato stew with crunchy fideo noodles
  • Fideo Paella: exchange the rice for toasted fideo and your choice of mix-ins: clams, chorizo, green peas, mussels, sausage, shredded chicken, shrimp, etc. The dish, which originated in Spain, is called fideua (FID-a-wah).
  • Guisado, the Spanish word for stew, can take many forms, including a classic Mexican beef stew of beef and potatoes with fideo.
  • Tomato Soup With Fideo.
  • Crispy Pan-Fried Shrimp and Chorizo Fideo Cakes, a fusion of a Spanish classic with Japanese grilled sticky rice cakes from chef Ilan Hall.
  • Quick casseroles—check out this classic with chickpeas, kale, jalapeños and olives (i.e., toss in anything you like).

    Put together your own fideo recipe with:

  • Base: broth (beef, chicken, vegetable), tomato sauce
  • Herbs and spices: chiles/chili powder/hot sauce, cilantro, cumin, garlic, salt and pepper
  • Proteins: chicken, fish/seafood, ground meat, stew meat, tofu
  • Vegetables: bell peppers, capers, carrots, celery, chickpeas, chiles, corn, lima beans, onions, olives, peas, potatoes, squash, tomates
  • Garnish: shredded cheese, toasted pepitas (pumpkin seeds), raisins/dried cherries or cranberries
  • After you pick your ingredients, the recipe cooks quickly:


    1. HEAT cooking oil in a skillet; when the oil shimmers, add the pasta and stir to coat. Sauté, stirring frequently, until toasted and golden brown, 5 to 8 minutes.

    2. ADD the sauce or other base, vegetables, spices and herbs. When all vegetables are cooked to the desired tenderness, add in the cheese.

    3. STIR in the cooked protein (cubed, diced, shredded) or use the cooked fideo as a base for the protein.

    “What’s not to love about toasted noodles infused with a pinch of cumin and a hint of rich tomatoes?” asks Hannah Kaminsky of Bittersweet Blog, who developed this recipe.

    “Typically served dry as a side dish or flooded with broth as a soup, my preference falls somewhere in between; a thick stew of vegetables and pasta that could be eaten either with a spoon or a fork, depending on how long the noodles are cooked.

    “Taking that concept just one step further, you can make a risotto—just without the rice.”

    Fideo takes on a uniquely nutty taste thanks to a quick sauté before cooking. Hannah mingles the flavors of roasted peppers, smoked paprika and cumin “to render a wholly warming, revitalizing bowl full of edible comfort” that she finds even more satisfying than a bowl of risotto.

    Hannah developed this as a vegan recipe, using nutritional yeast instead of cheese. We added the option of grated parmesan cheese.


    Ingredients For 3-4 Main Servings

  • 3 tablespoons olive oil, divided
  • 2 cups (1/2 pound) broken or cut spaghetti
  • 1/2 large red onion, diced
  • 3 cloves garlic, minced
  • 2 roma tomatoes, diced
  • 1 poblano pepper, roasted, seeded, and diced
  • 1 Red or Orange Bell pepper, Roasted, seeded and diced
  • 3 cups low-sodium vegetable broth
  • Optional: 1-2 tablespoons tequila
  • 3 tablespoons lime juice
  • 2 tablespoons nutritional yeast or grated parmesan cheese
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 cup corn kernels, canned and drained or frozen and thawed
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional garnish: 1/4 cup toasted pepitas, grated parmesan cheese

    1. PLACE half of the oil in a large stock pot over medium heat. Once shimmering, add in the pasta and stir to coat.

    2. SAUTÉ the noodles, stirring frequently, until toasted and golden brown all over, 5 to 8 minutes. Remove the noodles from the pot and set aside.

    3. RETURN the pot to the stove and add the remaining oil. Cook the onions and garlic together until softened and aromatic. Introduce the tomatoes and both roasted peppers next, stirring periodically. Continue to cook until the onions are lightly golden.

    4. ADD the vegetable broth, tequila, lime juice, nutritional yeast, paprika, and cumin. Bring the liquid to a boil before returning the toasted noodles to the pot. Stir well to incorporate, cover, and reduce the heat to medium-low.

    5. SIMMER gently until the pasta is tender and the liquid mostly absorbed, 9 to 11 minutes. Take the pot off the heat and add the corn and cilantro.

    6. TASTE and season with salt and pepper to taste. Serve in individual bowls with optional garnish.

    Nutritional yeast is—as the name implies—a form of yeast that can be used on foods and in recipes. It is a vegan product.

    It’s an inactive form of the same yeast strain—Saccharomyces cerevisiae—use to leaven bread. It has also been pasteurized to dry out the yeast and concentrate its nutritional benefits.

  • Find it at health food, natural food and vitamin stores.
  • It can be labeled yeast flakes, yeast seasoning.
    These golden flakes add flavor as nutrition, and are used by people seeking dairy- and cholesterol-free options to conventional cheeses.

    You can add savory, cheesy, nutty flavors by sprinkling nutritional yeast on pasta, salads, vegetables and other foods (popcorn, anyone?).

    Or use it instead of cheese in cooking and baking.


    Fideo Risotto

    Fideo Recipe

    Fideo & Shrimp

    Nutritional Yeast

    [4] Fideo risotto from Bittersweet Blog. [5] Toasting the fideo is a snap (photo courtesy [6] Fusion fideo: Fried shrimp cakes combine Spanish and Japanese concepts, using fideo instead of rice. Here’s the recipe from Chef Ilan Hall on [7] Nutritional yeast. You can buy it locally or online. Bragg’s, is also OU kosher.




    TIP OF THE DAY: Pumpkin Pecan Coffee Cake

    In just 15 minutes, you can whip up the batter for Pumpkin Pecan Coffee Cake.

    Then, stick it in the fridge, and when you’re preparing for breakfast or brunch this weekend, preheat the oven and take the cake out of the fridge. It will bake in 35 minutes, capping off your repast with warm, fragrant coffee cake.

    This recipe, from Go Bold With Butter, is one of those recipes that takes little time to mix.

    The quintessential coffee cake is a crumb cake: a yeast cake with a streusel (crumb) topping. This recipe is quicker to make: hold the yeast and the rising time, add the pumpkin and pecans.


    Ingredients For A 9-Inch Cake
    For The Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup light or dark brown sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
    For The Crumb Topping (Streusel)

  • 3 tablespoons butter, melted and cooled
  • 1/2 cup light or dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon

    1. PREHEAT the oven to 350°F. Butter 9-inch spring form pan with butter and dust with flour.

    2. COMBINE the flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In separate bowl whisk together milk, egg, pumpkin purée and vanilla extract.

    3. BEAT the butter and brown sugar on high speed in the bowl of stand mixer fitted with paddle attachment until light and creamy. Alternatively, use a hand mixer and a large bowl; beat about 3 minutes. Add the flour mixture in 3 additions, alternating with the milk mixture and ending with the flour mixture. Mix only until just combined. Stir in the pecans.


    Pumpkin Pecan Coffee Cake Recipe

    Streusel Top Muffin

    Coffee Cake Streusel

    [1] Pumpkin Pecan Coffee Cake with a crumb (streusel) topping (photo courtesy Go Bold With Butter). [2] Streusel can be light and airy, as on this crumb-top muffin (photo courtesy Folger’s). [3] By adding more butter, the streusel becomes denser. It’s a personal choice (photo courtesy Bella Baker).


    4. USING a fork, combine the butter, brown sugar, flour and cinnamon in small bowl. Use your hands to press the mixture into large crumbs (streusel). Spread the cake batter into theprepared pan and cover with crumb topping.

    5. BAKE until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool in the pan for 10 minutes, then remove the pan sides and cool completely. Store the cake at room temperature for up to 3 days; or freeze leftovers.

    Long popular as the topping on Streuselkuchen (streusel cake), Germany’s crumb-topped yeast cake, streusel (pronounced SHTROY-zul) is a topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats.

    The word derives from the German “streuen” (SHTROY-en), meaning to sprinkle or scatter.

    The crumb cake is believed to have originated in Silesia, once part of Germany but today in western Poland (if you’ve read James Michener’s historical novel, Poland, you know the borders changed regularly).

    The original Streuselkuchen was very flat, with crumbs equal to the height of the cake (think one inch of cake topped with one inch of crumbs). To some streusel lovers, that’s perfection!

    The original recipe engendered variations with layers or ribbons of tart fruits (apples, gooseberries, sour cherries, rhubarb) and poppy seeds. Some versions even included pastry cream.

    Another popular coffee cake, also a yeast cake (but without crumbs), is glazed with sugar syrup, can be strewn with raisins and nuts and drizzled with royal icing. In our youth, when German emigré bakers plied their craft in New York City and elsewhere, it was as popular as crumb cake (and neater to eat, too).



    TIP OF THE DAY: Beautiful Squash For Beautiful Recipes

    Stuffed Acorn Squash

    Stuffed Acorn Squash

    Acorn Squash Rings

    Kabocha Squash Bowl

    Butternut Squash

    [1] A conventional stuffed squash recipe: half a squash, stuffed to the brim. [2] Adding a rim of vegetables (photos #1 and #2 courtesy Chef Eric Levine). [3] Don’t want to serve large portions? Cut the squash into rings with this recipe from [4] Turn the entire kabocha squash into a filled “squash bowl.” Here’s the recipe from Sunset magazine. [5] Butternut squash (photo courtesy


    Certainly, a half of baked squash is attractive, not to mention delicious and good for you.

    But you can elevate baked squash to a work of art.

    The standard winter squashes in supermarkets are the acorn and the butternut. They have similar flavor, but the acorn is round while the butternut is boat-shaped.

    While the butternut can be cut into rings or halved into a “boat,” the round, ridged squash have a natural beauty benefit.

    Numerous types of winter squash are available in the U.S., in natural food stores and at farmers markets. But some species are particularly beautiful: acorn, blue hubbard, carnival, kabocha (buttercup), lumina (white with white flesh), pattypan, sweet dumpling and others (see more types of squash).

    Combine your palate and your personality into your stuffing.

  • Fruits: apples, dried fruits (apricots, cherries, cranberries, raisins), pears, pomegranate arils, quince
  • Grains: barley, breadcrumbs, croutons, quinoa, rice and wild rice, etc.
  • Herbs: parsley, rosemary, sage, tarragon, thyme
  • Nuts: halved, sliced or chopped as garnish
  • Proteins: bacon, mozzarella, tofu
  • Seasonings: cayenne, chipotle, coriander, cumin, flavored salt, nutmeg, pepper, ras-el-hanout, smoked paprika, zatar
  • Vegetables: brussels sprouts, celery, carrots and other root vegetables, mushrooms
  • Binders: broth, butter, nut oil, olive oil
  • Garnishes: dried cranberries, fresh herbs, shredded cheese (cheddar, gruyère, parmesan)
    Here’s a basic recipe that you can customize as you like.

    Squash is indigenous to Central and South America. It was introduced to the Spanish conquistadors in Mexico, spread via indigenous migration throughout North America, and was introduced by Native American populations to the English setters in Virginia and Massachusetts.

    Squash was easy to grow and hardy enough to store for months, providing a nutritious dietary staple throughout the winter (hence the name, winter squash). While there are many heirloom varieties, today the most commonly found in supermarkets are acorn and butternut squashes.
    Acorn Squash Vs. Butternut Squash

    Acorn squash (Curcubita pepo, var. turbinata) is so called because its shape resembles an acorn. The most common variety is dark green in color, often with a splotch of orange on the side or top.

    Some varieties are variegated (multi-color) and newer varieties include the yellow Golden Acorn squash and white-skinned varieties.

    Like the other popular winter squash, butternut squash (Cucurbita moschata), the skin of an acorn squash is thick and hard, and it is an effort to peel it. But either squash is easily cut in half with a large, sharp knife. It can then be baked, plain or stuffed with grain, meat or vegetable mixtures.

    Acorn squash are smaller than butternut squash (an acorn is one to two pounds, four to seven inches long), and half of an acorn makes a convenient individual portion. It is similar in flavor to butternut.

    Winter squash needs to be cooked.

    All winter squash can be baked, microwaved, sautéed or steamed.

    Don’t hesitate to add the cooked flesh to green salads, mixed vegetables, grains, omelets, and anyplace you’d like another level of flavor and color.

  • The seeds of the squash are toasted and eaten. Initially, the seeds were eaten instead of the flesh until plumper-fleshed varieties were bred.
  • The yellow trumpet flowers that are produced before the squash is fully developed are also edible. They are stuffed and considered a delicacy.
  • The green tops, about three inches’ worth from the end of freshly-harvested squash, are also edible (but not the prickly stem). The squash greens are a popular vegetable in the Philippines. Unless you grow your own or your local farmer doesn’t remove them, you aren’t likely to see them for sale in the U.S.
    Winter squash is a good source of dietary fiber and potassium, with smaller amounts of vitamins C and B, magnesium, and manganese. Surprisingly, because of the color of the flesh, it is not a good source of beta-carotene.

    There are three species of squash, all native to the Americas.

  • Curcubita pepo includes acorn, butternut, pumpkin, summer squashes and others.
  • Curcubita moschata, represented by the Cushaw, Japanese Pie, Large Cheese Pumpkins and Winter Crookneck squashes, arose, like Curcubita pepo, in Mexico and Central America. Both were and are important food, ranking next to maize and beans.
  • Curcubita maxima includes Boston Marrow, Delicious, Hubbard, Marblehead and Turks Turban, and apparently originated near the Andes, or in Andean valleys.

  • The word “squash” comes from the Wampanoag Native American word, askutasquash, meaning “eaten raw or uncooked.” This may refer to the summer squash varieties, yellow squash and zucchini, which can be enjoyed raw.
  • Summer squash, which belong to the same genus and species as most winter squash, are small, quick-growing varieties that are eaten before the rinds and seeds begin to harden.
  • Before the arrival of Europeans, Curcubita pepo and Curcubita moschata had been carried to all parts of North America that were conducive to growth.
  • Many Native American tribes, particularly in the West, still grow a diversity of hardy squashes and pumpkins not to be found in mainstream markets.
  • Squash was unknown in the Old World until the 16th century, brought back by the returning conquistadors. The oldest known prin record of it is dated 1591.
  • Much of canned pumpkin consists of Curcubita moschata squash, not from the jack-o-lantern variety of pumpkin. The best commercially canned varieties are Boston Marrow and Delicious varieties.The flesh of these varieties is much richer and more nutritious than that of pumpkin.


    TIP OF THE DAY: What To Use When You Don’t Have Pasta Sauce

    Pasta No Sauce

    Pasta Primavera

    Garlic Noodles

    Primavera Pasta

    [1] Got pasta but no red sauce or items that can be turned into it? Just check the pantry and the fridge (photo courtesy Good Eggs). [2] Check for fresh, canned or frozen vegetables and make Primavera with olive oil (photo courtesy Melissa’s). Bonus: some leftover chicken. [3] No veggies? No problem! Garlic, olive oil, chili flakes and some celery and cucumber from the fridge created this tasty dish (photo courtesy P.F. Chang’s). [4] This Primavera contains canned artichoke hearts and some strips of grated carrot (photo courtesy Grimmway Farms).


    October is National Pasta Month.

    Most of us have dry pasta in the pantry, an easy-cook dinner.

    But what if you have no pasta sauce—at least, no go-to red sauce, or the ingredients* from which to quickly make one?

    Recipes evolved because people used what they had on hand. You can do the same.

    These alternative sauces for pasta also work with grains and vegetables.

    No parmesan or other Italian grating cheese? Use any other grated or shredded cheese, ricotta or cottage cheese (these latter often used to stuff pasta). Even those that may seem and unusual pairing—Stilton or Gouda, for example—work.

  • Crumbled cheese, such as blue, feta or goat, work with a simple oil or butter dressing.
  • Or leave cheese out entirely. Pasta/noodle dishes are served the world over without grated cheese. In Sicily, a mixture of bread crumbs and chopped herbs (oregano, parsley, thyme, etc.)

    You can use any type of sauce you do have, from cheese sauce to salsa. Adding whatever vegetables—from sundried or cherry tomatoes to onions to any herb or spice on the shelf—gives added dimension. Check out these new Recipe Ready Tomato Paste Pouches from Hunt’s, and keep them in the pantry.

  • Asian sauces such as hoisin or ponzu or hoisin sauce create Asian-style noodles. You can also make Asian vinaigrette with sesame oil and rice wine vinegar; feel free to substitute the oil or vinegar with what you do have. You can also make a quick Asian dressing with soy sauce, vinegar and vegetable oil, a dash of garlic and/or ginger.
  • Butter, with cracked pepper or red pepper flakes, melts nicely on hot pasta. Just toss it for an instant sauce. Optional flavors include lemon zest, herbs or spices: ingredients found in any kitchen. If you have compound butter, great: Situations like this are exactly what it’s for.
  • Other dairy products provide additional options. You can use cottage cheese or ricotta straight or blended into a sauce; or make an herb sauce from milk, cream, sour cream or yogurt with whatever herbs or condiments you have on hand. You can also go international, flavoring these dairy products with anything: cumin, curry, dill, flavored salt, mustard, nutmeg, paprika, sage, tarragon, thyme, etc.
  • Meat, poultry and fish leftovers can be combined with any pasta or noodles. Leftover bacon? Sausage? Turkey? Just slice, dice and toss.
  • Olive oil or other oil is a substitute in many recipes. If you have a can of anchovies, clams, escargots, tuna or other seafood, it becomes both your topping and sauce. For a tonnato (tuna) sauce, pulse the tuna to the fineness you like.
  • Flavored olive oil makes an elegant sauce. You can add any ingredients you like, from capers and olives to garlic, jalapeño or lemon zest, chopped nuts or hard-boiled eggs.
  • Peanut sauce, the kind served on the popular Chinese appetizer, cold sesame noodles, can be made with only peanut butter Just dilute peanut butter with enough vegetable oil to the desired consistency. Season the sauce with sesame seeds, garlic and/or heat (hot sauce, chile flakes). Sprinkle with chopped green onions, chopped peanuts, and/or fresh herbs.
  • Salad dressings, whether olive oil and vinegar, mayonnaise, sour cream and bottled dressings, are used in different pasta salad recipes. So why not with hot pasta?
  • Vegetables—canned, fresh, frozen—combine with olive oil or melted butter into a primavera sauce. Use garlic or other seasoning as you prefer.
  • White sauce can be made in just 10 minutes. The recipe is below.

    Check the fridge and the pantry. You may find adobo, barbecue sauce, chili sauce, chimmichurri, chutney, pesto, piri-piri, sriracha ketchup and so on.

    Turn them into a pasta sauce by blending with oil, sour cream, yogurt, etc.


    You can make a classic white sauce in just 10 minutes. Use it as is, or add whatever seasonings you like, from olives to nutmeg.

    With grated Parmesan, it would be Alfredo Sauce.

    Ingredients For 1 Cup

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • Dash of white pepper (substitute black pepper—white is used simply so there are no dark flecks in the sauce)
  • 1 cup 2% or whole milk

    1. MELT the butter over medium heat in a small pan. Add the flour, salt and pepper, whisking until smooth.

    2. SLOWLY WHISK in the milk and bring the mixture to a boil. Cook, stirring, for 2 minutes or until thickened. Use immediately or refrigerate, tightly covered.

    Check out the different types of pasta in our photo-packed Pasta Glossary.

    *You can turn the following into red sauce: canned tomatoes, fresh tomatoes, sundried tomatoes, tomato paste.



    TIP OF THE DAY: It’s Easy To Bake A Caribbean Rum Bundt Cake

    Caribbean Rum Cake

    Caribbean Rum Cake

    Caribbean Rum Cake

    Butter Rum Flavor Lorann

    [1] A rum cake bundt, heavy on the rum (photo courtesy King Arthur Flour). [2] The rum is poured onto the cake and sits overnight to sink in. This recipe adds cinnamon to the rum syrup (photo courtesy [3] Lots of rum syrup make this cake very moist (photo courtesy [4] This butter-rum oil (not rum extract) adds another layer of deliciousness (photo courtesy Lorann Oils).


    Rum cake is a year-round treat, but we tend to make them in the fall. They go well with a hot cup of tea, and are welcome gifts.

    In the Caribbean, rum cakes are a traditional holiday dessert, descendants of figgy pudding and other Christmas puddings*.

    Rum cakes are descended from British holiday puddings, such as figgy pudding (plum pudding) and fruit cake. Traditionally, dried fruit is soaked in rum for months; but in modern recipes, just an overnight soak suffices.

    “If you’ve ever traveled to the Caribbean,” says King Arthur Flour, the premium baking ingredients company that sent us this recipe, “chances are you’ve had the amazing rum cakes that the islands are famous for. Sadly, these cakes are not often found in northern latitudes but this recipe is the closest we’ve ever had to the ‘real’ thing.

    “Yes, there is a lot of rum in this cake, definitely not for the faint of heart; but the texture and flavor are unbeatable—moist, rich and deeply satisfying. Whisk yourself away to white sandy beaches with this incredible cake.”

    Yes, this is definitely a potent cake (all real rum, no “rum flavor”), very moist and fragrant.

    If you have half an hour, whip one up. Prep time is 30 minutes to 40 minutes, bake time is 50 minutes to 55 minutes.

    In fact, make two: This cake freezes beautifully.


    Ingredients For 1 Large Bundt Cake
    For The Rum Cake Base

  • 2 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 cup white or golden rum
  • 2 teaspoons vanilla
  • Optional: 1/4 teaspoon butter rum flavor (recommended—this is not extract but oil)
  • 1/4 cup pecan or almond flour, for dusting baking pan

  • Cooking spray
  • Almond flour to coat pan
    For The Rum Soaking Syrup

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup white or golden rum
  • 1/2 teaspoon vanilla
    Optional For Serving

  • Crème fraîche
  • Mascarpone
  • Vanilla ice cream
  • Whipped cream (we use half the sugar)

    1. PREHEAT the oven to 325°F. Spray a 10 to 12 cup bundt pan with cooking spray. Sprinkle in the almond flour and turn the pan to coat evenly. Set aside.

    2. PLACE all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of a stand mixer. Blend on medium speed for 2 minutes scraping down the bowl after one minute.

    3. ADD the rum, vanilla and butter rum flavor to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula.

    4. BAKE the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially that which is not covered by the cake batter. When done, the cake will test clean on a cake tester. Bundt cakes, much deeper than layer cakes, are difficult to test properly with a short toothpick. If you don’t have a 7-inch cake tester (or longer), try a piece of dry, uncooked spaghetti or linguine. Let the cake rest in the pan to cool slightly while you prepare the soaking syrup.

    5. COMBINE the syrup ingredients, except the vanilla, in a medium-sized saucepan. Bring to a rapid boil; then reduce to a simmer and cook for 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

    6. POKE holes all over the cake with a skewer. Pour about 1/4 of the syrup over the cake while still in the pan. Allow the syrup to soak in, then repeat again and again until all the syrup is used. Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to soak in the syrup. When ready to serve…

    7. LOOSEN the edges of the cake and invert it onto a serving plate.



    Most serious bakers use unbleached flour, which is aged. But why did manufacturers start bleaching flour in the first place?

    Freshly-milled flour isn’t yet ready for baking. It improves with some aging.

    During aging, oxygen in the air reacts with the glutenin proteins, which eventually form gluten, to form even longer chains of gluten. These longer chains provide more elasticity and structure, the latter important for cakes.

    During this aging process—around four months—the fresh flour, which is slightly yellowish from carotenoid pigments in the endosperm, becomes paler as the pigments oxidize. This has no impact on the flavor or performance of the flour.

    Around the beginning of the 20th century, it became common for mills to use chemicals to speed up the aging process, producing more flour and requiring less storage space. Potassium bromate was commonly used, followed by bleaches like benzoil peroxide and chlorine dioxide, to approximate the whiteness of naturally aged flour.

    More recently, health concerns over the consumption of potassium bromate have led to its replacement with ascorbic acid.

    Here’s more about aged flour.


    Unbleached Flour

    [5] Bleached and unbleached flour can be used interchangeably in many recipes, but cakes and some breads require the springiness provided by the longer gluten chains in unbleached flour. Here’s a further explanation from Better Homes & Gardens.

    *Far from the creamy dessert puddings popular in the U.S., British puddings are cake-like, and can be baked, boiled or steamed. Savory puddings with meat were served as a main dish; sweet puddings evolved as desserts. In the 19th century, the boiled pudding evolved into today’s cake-like concept, such as the Christmas pudding that remains popular. While “pudding” is a generic term for dessert in the U.K., it has no relationship to the creamy milk-based American puddings. Here’s the difference.



    TIP OF THE DAY: Gourmet Fluffernutter & Fluffernutter Cookies For National Fluffernutter Day

    Fluffernutter Sandwich

    Marshmallow Fluff

    Kerfluffle Gourmet Fluffernutter

    Marshmallow Plant & Root

    [1] The classic Fluffernutter sandwich: peanut butter and Marshmallow Fluff on white bread (photo courtesy Quaker). [2] Marshmallow Fluff was first sold commercially in 1910 (photo courtesy [3] Kerfuffle, a ready-to-spread all natural Fluffernutter blend (photo courtesy Kerfluffle Nut Butter). [4] The marsh mallow plant has pretty flowers, but the sap in the root makes marshmallows (or it did, until it was replaced by gelatin). Photo courtesy


    National Fluffernutter Day is October 8th, honoring the classic peanut butter and marshmallow cream sandwich on white bread (photo #1).

    The original Marshmallow Fluff was introduced more than 75 years ago and is still made by Durkee-Mower Inc. Some brands call it marshmallow cream, others marshmallow creme.

    What’s the difference between cream and creme? Just the spelling. Creme is an Americanization of the French word for cream, crème? (pronounced KREHM).

    Why adapt a French word instead of good old American cream? Most likely adapted to make the dish sound more special. There’s no need to misspell and mispronounce another language’s word for cream. Unless it’s a French recipe, such as Coeur à la Crème, stick to cream.


    Marshmallow dates back to ancient Egypt. The marsh mallow plant that was plentiful along the banks of the Nile has a slippery sap that forms a gel when mixed with water. The Egyptians mixed the “juice” with honey to make a confection, reserved for the wealthy and the gods.

    The Roman scholar Pliny the Elder credited the sap with curing all sorts of diseases, and encouraged people to drink the juice daily, although it wasn’t very palatable (what happened to the honey?). Still, for centuries the sap was used to treat sore throats, skin conditions and other maladies.

    Marsh Mallow Sap Gets Replaced With Gelatin

    In the mid-19th century, a pharmacist in Paris came up with the idea of whipping the sap with sugar and egg whites into a light, sweet, fluffy throat remedy. A variation soon became popular as marshmallow candy.

    By the late 19th century, confectioners had determined how to mass-produce marshmallows, which included eliminating the sap entirely and replacing it with gelatin.

    Prepared gelatin was patented in 1845. In addition to setting aspics, it was desirable as glue, a use that also dates back to the marsh mallow plants of ancient Egypt.

    Prior to 1845, it was laborious to render and clarify gelatin from cattle and pig bones, skin, tendons and ligaments.

    Marshmallow sauces were popular in the early 20th century (see Marshmallow History). But to make marshmallow sauce or frosting required that the cook first make marshmallow creme.

    It was a two-step process: make a sugar syrup, melt marshmallow candy in a double boiler, and combine them with the syrup. But, the popularity created an opportunity.
    Commercial Marshmallow Cream Arrives

    In 1910 a marshmallow cream called Marshmallow Fluff was sold to ice cream parlors by Limpert Brothers, a company that still exists in New Jersey. You can see the original packaging here.

    Call greater Boston the home of marshmallow cream!

  • Brother and sister Amory and Emma Curtis of the Curtis Marshmallow Factory in Melrose, Massachusetts, created Miss Curtis’ Snowflake Marshmallow Creme in 1913. It was the first commercially successful, shelf-stable marshmallow creme. Curtis ultimately bought the Marshmallow Fluff brand from the Lippert Brothers (details).
  • In 1917, Archibald Query invented a creation he called Marshmallow Creme in Somerville, Massachusetts.
  • Marshmallow Fluff wasn’t the first marshmallow cream, but it’s the one that endured. More than 100 years later, the brand is still thriving.
    Unlike conventional marshmallows, which require gelatin (an animal product) or a seaweed equivalent to set, todays large marshmallow brands are kosher products made from corn syrup, sugar, water, egg whites, artificial flavor, cream of tartar, xanthan gum and artificial color.

    Marshmallow Fluff is certified kosher by OU, Kraft Jet-Puffed Marshmallow Creme by OK Kosher.

    Ricemellow Creme, manufactured by Suzanne’s Specialties, Inc., is a vegan equivalent.


    In 1917, during World War I, Emma Curtis published a recipe for the Liberty Sandwich, which consisted of peanut butter and Snowflake Marshmallow Creme on oat or barley bread. The recipe was published in a promotional booklet sent to Curtis’ customers in 1918, and is believed to be the origin of today’s Fluffernutter sandwich.


    You can make your own version of Fluff at home, with this recipe.

    Beyond the original (vanilla), you can make chocolate “Fluff,” gingerbread, etc.

    You’ll love the flavor from pure vanilla extract; and can make gift batches for Fluff-loving friends and family.



    Christine Fischer of Wry Toast created these Fluffernutter cookies and sent them to PB & Co., producers of gourmet peanut butters.

    Here are step-by-step photos on

    Prep time is 15 minutes for 15 sandwich cookies.

    We made substitutions, as noted below, to trade the salty elements (butter crackers, bacon) for sweeter ones (cookies and banana chips).

    Ingredients For 15 Cookie Sandwiches

  • 30 butter crackers (Ritz, Town House, etc.)
  • 5 tablespoons Dark Chocolate Dreams peanut butter (from PB & Co.)
  • 1/4 cup Marshmallow Fluff or other marshmallow cream
  • 3/4 cup dark chocolate chips
  • 1 tablespoon coconut oil)
  • 1/4 cup crumbled bacon, cooked

    1. LINE a medium-size baking sheet with parchment paper.

    2. SPREAD a small amount of peanut butter on half of the crackers/cookies, then a small amount of fluff on the other half. Sandwich together, then transfer to baking sheet. Place in the freezer for 30 minutes.

    3. COMBINE the chocolate chips and coconut oil in microwave-safe bowl. Microwave for approximately one minute until melted, stirring at the 30-second mark to avoid burning.

    4. REMOVE the frozen sandwiches from the freezer. Dip each halfway in melted chocolate, then return to baking sheet and sprinkle the bacon on top. Repeat until all sandwiches have been coated and topped, then return to the freezer until the chocolate is set, at least an hour.

    For The Crackers

    We tried these, all with very satisfactory results:

  • Graham crackers
  • Le Petit Écolier (Little Schoolboy) cookies (omit the chocolate chips)
  • Shortbread
  • Social Tea Biscuits
    For The Coconut Oil

  • Melted butter
    For The Dark Chocolate Peanut Butter

  • Plain PB or any flavor that beckons
    For The Marshmallow Cream

  • Actual marshmallows
    For The Bacon

  • Banana chips
    You’ve got a few days before National Fluffernutter Day to determine your favorite combination.


    Fluffernutter Cookies

    Fluffernutter Cookies

    Little Schoolboy Cookies

    Social Tea Biscuits

    [5] Fluffernutter cookies topped with bacon from Christine Fischer. [6] Preparing the cookie sandwiches (photos #1 and #2 courtesy Wry Toast Eats). [7] Le Petit Écolier biscuits topped with a chocolate bar were our favorite variations (photo courtesy LU). [8] Social Tea Biscuits are similar to Le Petit Écolier, without the chocolate bar (the recipe’s chocolate chips provide the chocolate (photo courtesy Nabisco).




    COCKTAIL RECIPE: Pumpkin Martini


    Pumpkin Vodka

    [1] Pumpkin Pie-tini. Photo courtesy SandAndSisal, which uses a different recipe from ours, with whipped cream vodka, pumpkin eggnog and a rim of brown sugar and pumpkin pie spice. [2] Pinnacle is one of the brands of pumpkin-flavored vodka on the market. Pumpkin is a seasonal offering.


    Today is National Vodka Day, and it’s fall. So what better than a pumpkin martini?

    To make a true pumpkin martini, you’ll need a bottle of clear, pumpkin-flavored vodka and the other ingredients for your favorite martini recipe. We picked up a bottle of Pinnacle Pumpkin Pie Vodka, which gave a pumpkin-pie-spice accent to a standard martini. For garnish, we floated a star anise on top.

    Otherwise, you can make a Pumpkin Pie-tini with vanilla vodka and real pumpkin purée (top photo). If you want a spicier drink, use pumpkin pie filling instead of purée; pie filling includes the pumpkin pie spices.


    Make one of these as a test drink. You can then decide to vary the ingredients—more or less of something, pumpkin vodka, etc.

    Ingredients Per Drink

  • 1 ounce cream, milk or eggnog
  • 2 tablespoons pumpkin purée or pumpkin pie filling
  • ½ ounces vanilla vodka
  • 1½ ounces crème de cacao or vanilla liqueur
  • Ice and shaker
  • Optional glass rim: maple syrup, honey or water plus crushed biscotti, graham crackers or vanilla wafer crumbs
  • Optional garnish: sprinkle of pumpkin pie spice with or without whipped cream, or a cocktail pick with candy corn

    1. PURÉE the purée. Why? Pumpkin purée can be slightly grainy. For a smooth cocktail, run the pumpkin through a food processor or use an immersion blender in the can.

    2. CREATE the glass rimmer. Using a small amount of maple syrup, honey or water on the rim of the glass, place the rim on a plate of cookie crumbs and twist until the rim is coated.

    3. SHAKE the cream/milk and pumpkin puree with ice to combine. Add the remaining ingredients and shake well. Strain into the martini glass.


    All you need are vanilla beans and vodka…and 10 days to let them infuse.

    If you’ve had the vanilla beans for a while, check to see that they’re not dried out. If they are, get new beans and stick the old ones in a sugar jar, where they’ll lightly scent the sugar.

    If you don’t need an entire bottle of vanilla vodka, make half a bottle.

  • 2 vanilla beans
  • 750 ml vodka
  • Empty glass quart jar with cap

    1. CUT the vanilla beans in half lengthwise to expose the interior as possible (that’s where the flavor is).

    2. POUR the vodka into the glass jar, retaining the original bottle for the final product.

    3. PLACE the vanilla beans in the jar, cap it tightly and shake gently. With a quart jar, the top 20% should be empty. Then put the bottle in a cool, dark place to infuse.

    4. STRAIN the vodka after 10 days. Use a funnel and a fine sieve, coffee filter or cheesecloth to strain the vanilla vodka into its original vodka bottle. You’re ready to go!


    TIP OF THE DAY: Beyond Taco Tuesdays & National Taco Day

    October 4th is National Taco Day, and this year it coincides with Taco Tuesday. What does that mean?

    Tacos for breakfast (recipe below), tacos for lunch, tacos for dinner, tacos for dessert. But first:


    SUrprisingly, the Aztecs did not invent the taco; nor did anyone else, until the 18th century.

    According to Professor Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food, tacos are not an ancient food.

    Rather, as he discusses in an article in Smithsonian Magazine, Mexican silver miners in the 18th century likely invented the taco as a hand-held convenience food, followed by taco carts and taquerías in the working-class neighborhoods.

    As the taco spread throughout Mexico, each region added its own touches: meats, spices, salsas, garnishes.

    Mexican Americans in the Southwest reinvented it. As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest.

    In 1962, businessman Glen Bell founded Taco Bell as a drive-up with a few outdoor tables. It grew into a mass-marketing powerhouse, serving an Anglo version with a hard shell at quick-service restaurants nationwide.

    This hard pre-fried corn tortilla shell (photo #2) is not authentic. Like the burrito, a larger wheat flour tortilla, it was born in the U.S.A.

    Yet within 50 years the United States had shipped its hard taco shells worldwide, from Australia to Mongolia—redefining the taco in the eyes of millions, if not billions.
    And Taco Tuesday?

    This American event was begun in in 1982 as a successful promotion by Taco John’s. It encouraged people to go out for tacos on Tuesday nights, and offered specials like $1 fish tacos.


    Mole Tacos

    Pre-Fried Taco Shells

    [1] An upscale taco in the classic mold. This one includes braised beef and mole sauce, with cottage cheese Here’s the recipe (photo courtesy McCormick. [2] Hard fried taco shells are an American invention. They stand up on their own (photo courtesy Old El Paso)!

    Since tacos are easy to make at home and popular with the whole family, Taco Tuesdays is also a frequent event in home kitchens.

    While Taco John’s trademarked the name, the trademark is no longer enforced. Now, it’s Taco Tuesdays for everyone!

    You may think that National Taco Day is a day to celebrate the classics; but as you do, put on your thinking cap and invasion the next great taco combination you can make.

  • Sophisticated tacos. Chefs at better restaurants are pushing their creativity to transfer icon dishes to tacos. Try these braised beef tacos in mole sauce (photo #1).
  • Put your own spin on it. Ground beef tacos became cheeseburger tacos, for example. Grilled, sliced steak is popular in northern Mexico, and our tony friend Ordway wanted to try the concept with filet mignon. We made them for his birthday, with a sauce of melted gruyère, crème fraîche and salsa verde, a Mexican-French fusion. (May we say, it was a silly excess but very appreciated by the birthday boy. We’ve since gone with braised short ribs or lamb shank—DEE-licious.)
  • Trio of tacos. Our favorite dish at our neighborhood Tex-Mex restaurant is a trio of tacos, each with a different filling. Why choose just one?
  • Specialty tacos for every occasion, like these corned beef and cabbage tacos for St. Patrick’s Day.
  • Sashimi tacos. Fish tacos are great, but sushi lovers will adore these sashimi tacos as well. The shell is made from wonton wrappers. Fillings can be anything you like. Haru restaurant in New York City serves three full-size tacos: tuna with cherry tomato salsa, salmon with avocado and striped bass with apple yuzu ceviche sauce.
  • Dessert tacos. Whether they’re in a sideways waffle cone resembling a hard taco shell, or in a waffle from your waffle maker, this is fun food. How can you resist? Here’s the recipe. Warning: It’s not the neatest ice cream sandwich to eat. It’s best served on a plate at the table.

    Breakfast Taco

    Breakfast Burrito

    Dessert Taco

    From breakfast to dessert: [3] Breakfast taco with scrambled eggs and sausage (photo courtesy Imusa, recipe below). [4] A DIY set-up from David Burke Fabrick | NYC. [5] A simple dessert taco in a waffle cone shell (photo courtesy Add as many toppings as you like. You can use a waffle maker to make a soft waffle shell.



    Unlike the American-invented breakfast burrito, essentially an egg-and-sausage wrap sandwich, this recipe is truer to Mexican preparations.

    There’s a fight between Austin and San Antonio over the origin of the breakfast taco.

    At first, it was a breakfast made at home: eggs, sausage or other pork and cheese, rolled in a warm tortilla. In Mexican kitchens, tortillas are a staple, like a loaf of bread.

    The concept then migrated to breakfast stands and restaurants, as far back as the 1950s.

    Thanks to IMUSA USA, a maker of kitchenware for global recipes—for this breakfast taco recipe. You can find more recipes on their website.

  • 6 eggs
  • 1 tablespoon olive oil
  • 2 chorizo links (about 7 ounces), diced
  • 1 medium onion
  • 1 cup cilantro, divided
  • 1 medium tomato, diced
  • 1 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 cup sharp cheddar
  • 10-12 corn flour tortillas
  • Chipotle-flavored Tabasco or other hot sauce (substitute ketchup)

    1. MIX the sour cream, lime juice and salt in a bowl; put aside.

    2. CHAR the tortillas over a gas flame or directly on an electric burner until blackened in spots, turning with tongs. Place in a tortilla warmer or aluminum foil and set aside.

    3. ADD the olive oil to a nonstick sauté pan and bring to medium-high heat. Sweat the onions for about one minute and add the diced chorizo. Cook for 5-6 minutes until chorizo is browned.

    5. ADD half of the cilantro and all of the cooked chorizo to the beaten eggs. Blend and pour into the pan. Cook on low heat, stirring from time to time.

    6. PLACE the cooked eggs, cheddar, tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas. Let everyone build their own.




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