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White miso paste, also called mild or sweet miso. Photo © CrumbsAndTales. Try their recipe for carrot, miso and ginger salad dressing. Almost everyone who has been to a Japanese restaurant has had miso soup. But today’s tip includes other things to do with miso (MEE-zoe). Thanks to the popularity of miso, you can…
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No more cake mix spatters! Photo courtesy Kuhn Rikon. Love to bake, but hate the messy mixer splatters? Kuhn Rikon, which has helped keep kitchens clean with its Splatter Guard cover for skillets and woks and a combination spatter shield and strainer, now brings neatness to baking. There’s a new spatter guard for electric…
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With the success of The Flintstones television series, Post Foods obtained a license from Hanna-Barbera for Cocoa Pebbles and Fruity Pebbles breakfast cereals. Introduced in 1971, the crisp rice cereal bits are still going strong. And not just for breakfast, either. They’ve made their way into a variety of baked goods, from donuts to Rice…
Continue reading “FOOD FUN: Confetti Cake”
Menudo, a Mexican stew made with tripe (chuck roast can be substituted). Photo courtesy NoRecipes.com. Chef Johnny Gnall’s mother grew up in Mexico City. She discovered her talent for cooking at a young age, and amassed recipes from friends and family while still a young girl. Her greatest teacher, however, was her nanny, Eulalia,…
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Poached eggs atop a medley of sautéed vegetables. Photo courtesy Ellary’s Greens | NYC. When was the last time a plate of poached eggs looked this tempting? On the brunch menu at Ellary’s Greens in New York City, the chef changes vegetables with the seasons and uses them as a base for poached eggs.…
Continue reading “TIP OF THE DAY: Poached Eggs On Vegetables”
