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Avoid puffy white bread, made with potassium bromate. And read this book! Photo courtesy Beacon Press. The website Healthcare Management Degree sent us the 411 on food fillers, and we’re happy to pass it on. You can also view it in infographic form. Their article, called “Food Isn’t Food Anymore: The Frightening World of…
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When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
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Pecan sandies (photo © Taste Of Home). September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, modeled after the French sablé. A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the…
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It looks like an S&M harness for an avocado. But it’s the Avocado Saver from Williams-Sonoma, yours for $6.95. Why would you need an Avocado Saver? To quote the retailer: “Keep halved avocados fresh longer with this handy gadget, which reduces oxidation and browning by protecting the exposed side from air. Simply align the pit…
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Belon oysters from Maine. Photo courtesy J.P. Shellfish. What’s shucking in your town? In ours, New York City, we’re in the middle of New York Oyster Week—actually two weeks of oyster-centric events, from September 11th through September 28th. Once, in the waters surrounding us, oysters were so plentiful that anyone could enjoy as much…
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