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This roasted potato dish is similar to a Provençal tian. Even if you’re serving a traditional sweet potato dish, make these, too (photo © Carey Nershi | Reclaiming Provincial | via Vermont Creamery). During the holiday season, one of America’s great producers of artisan butters, Vermont Creamery, creates a variation of their award winning…
Continue reading “RECIPE: Crispy Sweet Potato Roast”
Grade A Light maple syrup (left) and Grade A Medium maple syrup. Photo courtesy Federation des Producteurs Acéricoles du Quebec. While maple flavor can be enjoyed year-round, traditionally it’s a fall and winter flavor: We’re in prime maple season. So here’s a lesson on the difference between real maple syrup (also called pure maple…
Continue reading “FOOD 101: Real Maple Vs. Maple Flavor”
Pumpkin flan. Photo courtesy South Water Kitchen | Chicago. Unless you bake with gluten-free flour, Thanksgiving guests following a gluten-free diet can’t enjoy your pumpkin pie. So Roger Waysok, executive chef of South Water Kitchen in the Chicago Loop, suggests a gluten-free alternative: pumpkin Flan. His recipe, below, is easy for to prepare and…
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Our friends at EatWisconsinCheese.com, the consumer site of the Wisconsin Milk Marketing Board, spend their creative time developing delicious new ideas for cheese. We had a lot of fun with these picks and bites, which we served last night as an alternative to a cheese plate. Picks are finger foods served on cocktail picks or…
Continue reading “TIP OF THE DAY: Appetizer Bites & Picks”
