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If you use your serrated “bread knife” to slice much more than bread, check out the Nogent line of knives, where the other knife styles are microserrated. Photo courtesy Nogent. Some people use their serrated knives, often called “bread knives,” for slicing bread. Other people have discovered that, beyond bread, a serrated blade cuts…
Continue reading “TIP OF THE DAY: Nogent Knives”
Peeps donuts, new this year. Photo courtesy Dunkin’ Donuts. Why did it take so long, we wondered, as we read the press release about Dunkin’ Donuts’ new Easter donut topped with a real Peeps marshmallow chick. The yeast donut, shaped like a flower, is available in two flavors: strawberry flavored icing with pastel green…
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Gakwiyo means “good food” in the Cayuga Indian language. A few years ago the Cayuga Nation, headquartered in Seneca Falls, New York, began an initiative to can and preserve the fruits and vegetables that are grown on its ancestral lands. Patti Costello, manager of the initiative, explains that her goal was to make popular foods…
Continue reading “TOP PICK OF THE WEEK: Gakwiyo Provisions Jams & Jellies”
We’re cooking up some food fun for tomorrow, April Fool’s Day. This year, it’s trompe-l’oeil food. Trompe-l’oeil (pronounced trump LOY), French for “deceive the eye”, is an art technique that creates the optical illusion that a piece of two-dimensional art exists in three dimensions. You may have seen some amazing sidewalk art that fools you…
Continue reading “April Fool—It Isn’t Tomato Soup & Grilled Cheese (Orange Pound Cake Recipe)”
One of our favorite salad greens, not served often enough in the U.S., is frisée (free-ZAY), curly endive that’s a member of the chicory family. In France, it is formally known as chicorée frisée. (See the different types of endive.) There are many ways to serve a salade frisée, but a universal favorite is frisée…
Continue reading “TIP OF THE DAY: Frisée Salad With Lardons (Salade Frisée Aux Lardons)”
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