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If you’re running out today to buy all the fixings for Easter baskets, here’s some advice: Buy half the amount of candy and fill up the other half of the basket, bag or box with Easter- and spring-themed non-edibles. The temptation is to give a filled-to-the-brim basket of Easter sweets, but no one needs that…
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Matzo “toffee”: white chocolate with pistachios and dark chocolate with almonds. Photo courtesy MysteryLoversKitchen.com. Passover food and beverages (including wine) are a $2.5 billion to $3 billion industry. It sounds unbelievable, but according to KosherToday.com, some 30,000 different kosher-for-Passover products were produced specifically for Passover 2012. You may see shelves at the supermarket filled…
Continue reading “PASSOVER: Our Favorite Treat For Everyone”
Marshmallow Peeps are an Easter tradition in many homes. Even people with very refined palates reach for them, a grasp at childhood nostalgia. But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax. The mass production has taken away their good…
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This mini spray bottle is a good size to fill with spirits. It’s available online. Photo courtesy Tolco. Last week we published a ham crust recipe in which Alton Brown demonstrated one of the secret ingredients: spraying the crust with Bourbon! We asked our consulting chef, Johnny Gnall, to consider how the spray-on booze…
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April 4th is National Cordon Bleu Day. THE HISTORY OF CORDON BLEU Le Cordon Bleu (French for “The Blue Ribbon”) is the world’s largest school for hospitality education, for both cooks, service and management personnel. Originating in France, it now has 35 schools on five continents. The inspiration for the school began in…
Continue reading “FOOD HOLIDAY: National Cordon Bleu Day & Cordon Bleu Chicken Recipe”
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