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A refreshing spin on iced tea: blackberry purée and fresh blackberries. Photo courtesy Driscoll’s. We love iced tea. Most of it we brew from really fine tea leaves, so flavorful that we don’t even add sugar. You can eliminate the sugar from this home-brewed blackberry iced tea recipe, and allow people to select their…
Continue reading “RECIPE: Blackberry Mint Iced Tea”
A trip to the farmers market yesterday reminded us that brown turkey figs are in season (June through September). Other nice surprises were fresh lychees and okra, but our pitch today is for the figs. Figs are a “locavore” food: The fresh-picked fruit neither keeps well nor transports well. That’s why most figs on the…
Continue reading “PRODUCT: Brown Turkey Figs”
Yesterday we presented the first five of the world’s 10 spice blends you should know: adobo from Mexico, chili powder from Mexico, five spice from China, garam masala from India and jerk from Jamaica. Even if you won’t be cooking with them anytime soon, you should know them: They’re popular global, popping up in fusion…
Continue reading “TIP OF THE DAY: Spice Blends You Should Know, Part 2”
This fresh blackberry dessert with a mascarpone spread is sophisticated yet so easy to make and serve. A tub of mascarpone turns into a sophisticated spread when topped with a simple mixture of balsamic vinegar, brown sugar, blackberries, and basil. Serve it with biscotti, cookies/biscuits, or unsalted crackers, and guests will be asking for the…
Continue reading “NO-BAKE DESSERT: Mascarpone Spread & Basil Blackberries”
