RECIPE: Mexican Fiesta Won Tons

Some fusion fare from QVC’s David Venable.   Here’s some fusion food for Cinco de Mayo from QVC’s Chef David Venable. You can make the wontons ahead of time and freeze them until you’re ready to fry and serve. “These little wontons are such a unique way to incorporate all those Tex-Mex flavors you love…
Continue reading “RECIPE: Mexican Fiesta Won Tons”

TIP OF THE DAY: Cava Instead Of Champagne

You may be thinking ahead to purchasing champagne for Mother’s Day. But you can save a lot of money with Cava, instead. Cava, the renowned Spanish sparkling wine, is produced in the region of Penedès, in northeast Spain, south of Barcelona. In the late 1800s, a Spanish vintner, Josep Raventós Fatjó of the Codorníu estate,…
Continue reading “TIP OF THE DAY: Cava Instead Of Champagne”

RECIPE: Margarita Chile Cheesecake Bars

You can make this recipe in a baking pan and cut traditional bars, or make them in individual glass ramekins, jars or custard cups for an especially nice presentation. The recipe is from Melissa’s The Great Pepper Cookbook, the ultimate guide to choosing and cooking with peppers. RECIPE: MARGARITA CHILE CHEESECAKE BARS Ingredients For 16…
Continue reading “RECIPE: Margarita Chile Cheesecake Bars”

TIP OF THE DAY: Know Your Orange Liqueur

Do you know your Gran Gala from your Grand Marnier? Orange liqueur is a popular ingredient in cocktails, from classics like the Margarita and Sidecar to the contemporary Cosmopolitan. It’s also used in foods from chicken to mousse. Orange liqueurs are made from the peel of bitter oranges—generally varieties that are too bitter to enjoy…
Continue reading “TIP OF THE DAY: Know Your Orange Liqueur”

TOP PICK OF THE WEEK: Siggi’s Skyr, Icelandic Yogurt

We remember when Siggi Hilmarsson’s skyr (pronounced SKEER), Icelandic-style strained yogurt, first appeared on the shelves of Murray’s Cheese in Greenwich Village. Hailing from Iceland, the transplanted New Yorker found the yogurts in the U.S. too sweet and not thick enough—even the Greek-style yogurts. So in 2004 he started to make his own, in his…
Continue reading “TOP PICK OF THE WEEK: Siggi’s Skyr, Icelandic Yogurt”