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When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
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Surprise: a center of apricot conserve. The black flecks are flaxseeds. Photo courtesy Frog Hollow Farm. Today’s tip comes from Frog Hollow Farm, a beloved grower of organic fruit in Brentwood, California, an hour east of San Francisco in the fertile Sacramento River Delta. Before there was the cronut, there was the scuffin. Necessity…
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Pecan sandies (photo © Taste Of Home). September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, modeled after the French sablé. A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the…
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September 15th is National Cheese Toast Day, consisting simply of toasted bread topped with cheese and then grilled or broiled until the cheese is melted and bubbly. It can also refer to a grilled cheese sandwich made in a sandwich press, known as a toastie in the U.K.*. While a basic version is just bread,…
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Alluring and delicious. Photo © Hannah Kaminsky | Bittersweet Blog. Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla. It all means “delicious,” says Hannah Kaminsky. Traditionally served…
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