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Butternut squash ravioli. Photo courtesy Pom Wonderful. Here’s the recipe. When studying culinary history, you learn lots of fun food facts. For example, in the history of pasta, Marco Polo may have brought pasta back from China—but it wasn’t spaghetti or other “long cut” pasta, and it wasn’t “short cut” pasta like farfalle (bowties)…
Continue reading “TIP OF THE DAY: Pillow Pasta”
A conventional egg separator (strainer). Photo courtesy Oxo. Everyone has a technique to separate eggs. We’ve tried five: 1. Hand Method. Crack the egg and pour it into the palm of your hand; let the whites drain through your fingers (this was probably the original technique). It’s a great technique to know if you…
Continue reading “TIP OF THE DAY: 5 Ways To Separate Eggs”
Chips for wasabi lovers. Photo by Elvira Kalviste | THE NIBBLE. We love Crunchmaster: The multigrain crackers were a Top Pick Of The Week. They can be used for anything from snacking to garnishing to making a savory crust. Crunchmaster crackers are Japanese-inspired, from the rice used to make them to usuyaki, the art…
Continue reading “PRODUCT: Crunchmaster Popped Edamame Chips”
Arrope syrup. There’s also an arrope preserve with pumpkin (see photo below). Photo courtesy Miel de Palma. Arrope (ah-ROE-pay), a cooking and condiment syrup, is a product that few of us have in our kitchens. Yet, if you’re a serious cook (or eater), it’s an ingredient you should know about. If your parents are…
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Kalamata olives baked in a tasty loaf. Photo courtesy Pompeian. If you love olives, you’ll love olive bread. We’re lucky: Our neighborhood bakery typically has fresh-baked loaves. If you’re not so lucky, you can make your own. The loaves freeze nicely, so make more than one. A homemade loaf of bread also makes a…
Continue reading “RECIPE: Kalamata Olive Bread”
