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A chocolate tart, drizzled with orange blossom honey. To the right of the tart: chocolate biscotti pieces. Photo courtesy Bestia | LA. Caramel to crème anglaise, hard sauce to sabayon: For many centuries, good cooks have known how to garnish a dessert with a sauce. Even if the dessert tastes delicious as is, a…
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If you’re carving a jack-o-lantern, you may elect to discard everything inside. Separating the pumpkin seeds (pepitas in Spanish) from the sticky fibers may seem more trouble than it’s worth. In our childhood, we could spend an hour meticulously separating those seeds from the jumbo pumpkin, just for the joy of making homemade pumpkin seeds…
Continue reading “TIP OF THE DAY: 20 Uses For Pumpkin Seeds (And Other Winter Squash Seeds)”
Ask a room full of people what they think a vacation at a Caribbean luxury resort might be like, and you’d probably hear comments about lying under a palapa all day with waiters bringing endless glasses of Champagne, or having a personal genie who caters to their every wish. How about consulting a pillow menu…
Continue reading “TRAVEL: Destination Dining In The Dominican Republic”
For National Popcorn Month, here’s some trivia from The Popcorn Factory, based on a survey conducted online by Toluna Quick Surveys: Favorite Flavor: Caramel corn is favored 2:1 over the second most popular flavor, cheese. If you add in the Butter Almond Toffee flavor (caramel and almonds), its 3:1. Here are the stats: Caramel 19.82%,…
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[1] Beets are most familiar in a reddish-purple hue, but are also available in different shades of red, orange, white, yellow, even red with a red and white bullseye pattern inside, called chioggia [KYO-gee-a] beets (photos #1 and #4 © Quinciple). [2] Chioggia beets (photo by Woodley Wonderworks | CC-By-2.0 License). [3] Roasted salmon on…
Continue reading “TIP OF THE DAY: 21 Ways To Use Beets”
