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If you enjoy grapefruit, consider the Melogold. This hybrid of a pummelo and a white grapefruit is hefty and exotic looking: bigger than large grapefruit, with yellowish green pebbly skin and pale yellow flesh. Like pummelos (one of the ancestors of modern grapefruit), Melogolds have a thicker rind than regular grapefruit. The flavor is sweet-tart,…
Continue reading “PRODUCT: Melogold Grapefruit”
Whenever we’re at a Chinese restaurant, we order fried banana for dessert. Whether plain, with whipped cream or ice cream, it’s a sweet and creamy treat. Eating a serving of it recently, we reflected on what we loved about it. The answer wasn’t the breading or the deep-fat frying or the even the whipped cream.…
Continue reading “RECIPE: Sautéed Bananas”
Lower calorie “chowder.” Photo courtesy Swanson. We just discussed transforming favorite, calorie-packed recipes with lighter cooking techniques. This recipe for a lower calorie seafood “chowder,” from Swanson’s, substitutes vegetable broth and tomato soup for the cream used in many chowders. FOOD 101: Call it what you want, but even with cream, this is not…
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Struggling with that “eat healthier/lose weight” new year’s resolution? Nutritionists tell you that you can have your favorite rich foods, just in small portions. One piece of pizza instead of two. One heaping tablespoon of ice cream instead of half a pint. But overall, eating healthier means better nutrition and fewer calories. The good news…
Continue reading “TIP: The Easy Way To Healthier Cooking”
It must be “egg day” at THE NIBBLE: We just finished an article on the new pullet eggs (“farmer’s eggs”) from Fresh Direct. And now, some suggestions for leftover egg whites. More than a few recipes require just the yolk of the egg: custard (including crème brûlée), egg nog, hollandaise sauce, Key lime pie, mayonnaise…
Continue reading “TIP OF THE DAY: Uses For Egg Whites”
