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When Jennifer Reese lost her job as a book editor for Entertainment Weekly, she looked for ways to economize. She began with the family’s food bill. Is it cheaper to buy or make your own bagels, cream cheese, jam, crackers, yogurt and granola, she wondered. She began a cost-benefit analysis on how much she might…
Continue reading “BOOK: What You Should & Shouldn’t Make From Scratch”
Ethereal, melt-in-your-mouth marshmallows from The Marshmallows Company. Photo by Elvira Kalviste | THE NIBBLE. What do you say to an eight-year-old CEO? How about, “Congratulations!” When Canaan Smith was just three years old, he was scrambling his own eggs for breakfast and watching the Food Network instead of morning cartoons. One day at age…
Continue reading “PRODUCT: Gourmet Marshmallows From America’s Youngest Confectioner”
Dating back more than 6,000 years ago to central Asia, garlic took the culinary world by storm. It is used in cuisines on all the world’s continents and is one of America’s most popular herbs. (An herb is a plant that is used to flavor or scent other foods.) A member of the onion genus,…
Continue reading “TIP OF THE DAY: Make Garlic Confit And Whole Roast Garlic”
