Year: 2014

MOTHER’S DAY: Heart-Felt Endive Salad Recipe With Artichoke Hearts

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Thinking ahead to Mother’s Day food, our colleague Hannah Kaminsky created this “heart-felt” endive salad recipe by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp. Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans. A bright, punchy, yet delicate…
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TIP OF THE DAY: Choose Sustainable Seafood

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We were away last week on Earth Day and missed publishing this piece on sustainable seafood. But it’s important to be conscious of it every day of the year. Earth Day, initiated on April 22, 1970 and celebrated annually, is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air…
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FOOD FUN: Chocolate Fried Egg

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What would you do with a chocolate fried egg? Serve it for breakfast, with a cup of hot chocolate? Give it as stocking stuffer or Mother’s Day party favor? Enjoy it all by yourself? Whatever your choice, this little treat from Maggie Louise Confections is sure to please. The chocolatier notes: “The Cordelia is a…
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TIP OF THE DAY: Make Flower Ice Cubes

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Put edible flowers in your ice cubes. Photo courtesy Chandon USA.   For Valentine’s Day, Mother’s Day, spring and summer entertaining, parties, showers and Valentine’s Day: Make your drinks stand out with flower ice cubes. It couldn’t be easier: Just place edible blossoms in an ice cube tray, fill and freeze. To get the flowers…
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TRENDS: What’s New In Barbecue

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Spell it barbecue, barbeque or the short form BBQ, May first is the start of the May-September peak outdoor cooking season. Not surprisingly, it’s National Barbecue Month. According to the Hearth, Patio & Barbecue Association (HPBA), nearly 14 million grills and smokers were shipped in 2013. This year’s industry expo, held in March, displayed more…
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