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Are you ready to make cheese? Photo courtesy Microcosm Publishing. A copy of this small paperback arrived yesterday. We picked it up and read it straight through to the end. It’s a real page-turner, and we’ve never even thought about making cheese. (O.K., we did make mozzarella once, from a kit, and made butter…
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We wish Ipshita Pall would invite us to dinner. Now that we’ve had her lassi yogurt drink, we’re dying to taste her food. Ms. Pall is a trained French culinary chef experienced in Indian-Latin fine dining. We enjoy all lassi, but so far, we like That Indian Drink’s products the best. Chef-crafted, they use fresh…
Continue reading “PRODUCT: Gourmet Lassi From That Indian Drink”
Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener. Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the…
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Here’s a way to enjoy Happy Hour in the heat: Turn your favorite fruit cocktail into an adult ice pop. We started with the Margarita, re-interpreting the Strawberry Frozen Margarita as a Strawberry Margarita Ice Pop. You can substitute the fruit and spirits to adapt your favorite cocktail. Prep time: is 15 minutes plus freezing…
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A salad so fruity, you could have it for dessert (photo © Peach Valley Cafe. Doesn’t this salad from Florida-based Peach Valley Café burst with summer? Blueberries, mandarin segments, strawberries, frisée and baby greens are garnished with shaved Parmesan cheese, toasted almonds and homemade peach ginger dressing. You can add or substitute…
Continue reading “TIP OF THE DAY: Summer Salad With Berries & Mandarins”
