TIP OF THE DAY: Make A Trifle

Want to make a fancy dessert but don’t want to turn on the oven? Make a trifle. TRIFLE HISTORY A trifle is a classic English dessert, called by a variety of names including Tipsy Cake, Tipsy Parson, Tipsy Squire and Tipsy Hedgehog. “Tipsy” indicates the addition of spirits, typically sherry. Trifle was an evolution of…
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PRODUCT: Sandra Lee Cocktail Time Margaritas

You could bring a bottle of wine as a house gift, or you could bring a bottle of ready-to-drink Margaritas. We really enjoyed the new Sandra Lee Cocktail Time Margaritas, in Key Lime or Strawberry. We’ll be buying more to bring to our Memorial Day hostess—and to enjoy ourselves, at home. The ready-mixed Margaritas taste…
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TIP OF THE DAY: Homemade Rhubarb Ketchup

Rhubarb and tomato ketchup. For a smooth texture, use an immersion blender or food processor. Photo courtesy Taste Of Home.   Need something to bring to a Memorial Day cook-out? How about homemade ketchup? Pack it into mason jars and tie a ribbon around the neck. Go one step further and make rhubarb ketchup, a…
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TRENDS: Current Favorites & Next Wave Foods

Will kimchi, Korean hot pickled vegetables, be replaced by Mexican hot pickled vegetables as a topping for burgers, sandwiches, eggs and other fusion dishes? Photo courtesy Bento.com.sg.   What’s next after the current food trends? Parade magazine took a look at What America Eats with predictions from Mimi Sheraton, author of 1,000 Foods To Eat…
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RECIPE: Classic Cheese Soufflé

A cheese soufflé, golden, fragrant, cheesy and hot. Photo courtesy Comté USA.   Today is National Cheese Soufflé Day. We spent most of our 20’s making soufflés, both sweet (chocolate, vanilla, fruit) and savory (cheese, fish, spinach). The frenzy with which we turned them out was, in retrospect, our own mash-up of Julie & Julia…
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