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There’s nothing better than a fresh basil plant on the windowsill, that you can snip whenever you’d like some fresh herb garnish. However, if a green thumb isn’t one of your talents, keep a jar of versatile pesto sauce in the cabinet for plate accents. Drizzle a bit across the plate, or use a medicine…
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Celebrate with Béquet‘s Salt Chocolate Caramels, shown here with Espresso and Mocha. Today is National Chocolate Caramel Day. No arm twisting needed! While the traditional caramel flavoring is vanilla, the buttery bites have been variously flavored with chocolate, coffee, maple, lemon, habañero—whatever appeals to the imagination of the candy maker and palate of the…
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We like oatmeal cookies, so we need no excuse to bake up a batch to celebrate Oatmeal Cookie Day. Our favorite variations are oatmeal chocolate chip, and oatmeal raisin, where we substitute dried cherries for half of the raisins. But other people (specialty food companies, to be specific) have done a darn good job of…
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Alaea red lava salts from Hawaii are colored and flavored by clay in the local water. Photo courtesy of Saltworks.us. Bid adieu to one of America’s food icons, the Morton Salt Girl, whose iodized salt is too salty. Instead, accent your food with the far more vivid flavors of sea salts. There are dozens,…
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Ravioli lovers, dinner-party givers, and foodies of all inclinations: It doesn’t get more exciting than this. The word “ravioli” typically conjures up the image of pleasant pasta pillows stuffed with some vague meat or cheese. Not any more! Be prepared to be blasted to a higher level of ravioli consciousness by the artisans at Nuovo…
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