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A chicken sandwich on Deli Flats. Photo courtesy Pepperidge Farm. We love bread, and we love companies that figure out how to make it less caloric. Pepperidge Farm is high on our love list, with new 100-calorie Deli Flats. We’re not sure that Deli Flats is the best name, because you can make just about…
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We recently tasted some gourmet peanuts from The Appomattox River Peanut Company of Hopewell, Virginia. Made on the historic banks of the Appomattox River,* the recipe uses only the finest select Virginia peanuts, peanut oil and a pinch of salt. They’re the crunchiest peanuts we’ve ever had—and these are just the Original Gourmet Peanuts, not…
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Cold asparagus in vinaigrette with mushrooms and Parmesan cheese. Photo courtesy California Asparagus Commission. Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad. No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice.…
Continue reading “TIP OF THE DAY: Reinvented Veggies”
Popcorn is a whole grain and a healthy snack. Is that why at food trade shows, there are always crowds mobbing the Charlie’s Truffled Popcorn table (and these are professional buyers)? We compared Charlie’s Truffled Popcorn to 479° Black Truffle & White Cheddar Popcorn, a NIBBLE Top Pick Of The Week. If you’re a truffle…
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Gourmet cheese steak. Photo courtesy Vermont Butter & Cheese Creamery. Here’s a simple idea but delicious to garnish a plain grilled strip steak with a dense creamy, aged artisan goat cheese and a fig demi-glaze. Think of it as a gourmet cheese steak. The recipe, courtesy of Vermont Butter & Cheese Creamery, uses the Creamery’s…
Continue reading “RECIPE: Turf & Turf (Steak & Goat Cheese)”
