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Whole espresso beans in high-design packaging. Photo courtesy Filicori Zecchini. Once upon a time, most of the espresso served in America was imported from Italy. In the 1970s, when coffee bean stores began to proliferate in the U.S., some people began to buy espresso that was roasted locally—from Don Francisco’s in L.A., Green Mountain…
Continue reading “MOTHER’S DAY: Filicori Zecchini Espresso”
How bland would the fish and asparagus look without the tomatoes? Photo courtesy Galli Restaurant | New York City. Did you ever wonder why some restaurants throw slices of hard, tasteless tomatoes into a salad? The simple answer is: to add color, which makes the dish look more appetizing. No matter how delicious a…
Continue reading “TIP OF THE DAY: Add Color To Each Plate Of Food”
May 9th is National Butterscotch Brownie Day, also called a blonde brownie or blondie. The difference between a brownie and a butterscotch brownie / blondie is a yellow (blonde) batter: flour, brown sugar, butter, eggs, baking powder and vanilla. A brownie is made from a chocolate brownie batter, which adds cocoa powder or melted chocolate.…
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You can celebrate May 9th, National Moscato Day, with a glass of Moscato: the slightly sweet white wine pairs well wherever an Alsatian Gewürtztraminer or Riesling would be at home (see the food pairings below). But for National Moscato Day, we present two cocktail recipes, courtesy of Gallo Family Vineyards, one of our favorite Moscato…
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People regularly top plain Greek yogurt with fruit, granola and other sweet ingredients to create yogurt sundaes or parfaits. But what about savory toppings? When Pinkberry recently added conventional Greek yogurt to its frozen yogurt shops, among the fruit flavors were two savory yogurt sundaes: Tomato Basil Yogurt Sundae: grape tomato, fresh basil, olive oil,…
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