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White and brown eggs are identical in flavor and nutrition. Brown eggs cost more because they come from breeds (red-brown in color) that are larger and require more feed. Photo by Karen Andrews | SXC. Refrigerated eggs can last for weeks in the fridge. But the long shelf life doesn’t mean that the eggs…
Continue reading “TIP OF THE DAY: Why You Should Use Fresh Eggs”
Our Tip of the Day is to bake oatmeal cookies. That’s because it’s National Oatmeal Cookie Day. While Scotland long had crunchy oatcakes, the pliable oatmeal cookie we’re familiar with was a 19th-century American creation. Jean Anderson, author of The American Century Cookbook: The Most Popular Recipes of the 20th Century, notes: “The first recipe…
Continue reading “TIP OF THE DAY: Bake Oatmeal Cookies”
Olive oil. Photo courtesy De Medici Imports. Isn’t it wonderful when good-tasting food is good for you? Take olive oil. Some cooking oils are relatively flavorless, but good olive oil has rich flavor (see the different flavor profiles). As you’ve no doubt heard many times, olive oil is heart-healthy. Why do you hear that…
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We love Aunt Nellie’s beets: whole beets, sliced beets, pickled beets, Harvard beets. The company is the largest provider of jarred beets. And now, the brand has introduced Baby Whole Pickled Beets, sized just right for one bite. They’re available nationwide and a great boon to anyone who likes to make hors d’oeuvre and small…
Continue reading “PRODUCT: Aunt Nellie’s Baby Beets”
Peanut butter cups: We love them! How can you make the everyday peanut butter cup even better? Create them yourself, using better ingredients than are used in mass-marketed PB cups. The trick is to buy the most delicious chocolate morsels (or gourmet chocolate) and the tastiest peanut butter. You can use your favorite “shade”…
Continue reading “COOKING VIDEO: Make Your Own Chocolate Peanut Butter Cups”
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