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It used to be that a cheeseburger was just a cheeseburger: a patty and a slice of cheese—usually American, Cheddar or Swiss—and maybe a garnish of pickles. Then some inspired person added a slice of bacon. And those were the options for decades. But cheeseburgers have evolved into more complex creations with endless possibilities. We’ve…
Continue reading “FOOD HOLIDAY: Pimp Your Cheeseburger”
The third Friday of September—the 18th this year—is International Grenache Day. With its high alcohol content and spicy notes, it’s an excellent wine for autumn and winter food pairings (see below). Grenache (gruh-NOSH) in French, Garnacha in Spanish, is easy to grow and thus one of the most widely planted red wine grape varieties in…
Continue reading “TIP OF THE DAY: Grenache (Garnacha) For Fall & Winter”
The U.S. is not known for its food sophistication, knowledge, or accuracy. Errors surround the most popular foods. Today’s focus is one of them, “Swiss cheese.” There is no Swiss product called “Swiss cheese,” just as there is no “French cheese,” “Italian cheese,” and so forth. It’s a generic reference, like “French wine” or “Italian…
Continue reading “Types Of Emmental, The Real “Swiss Cheese””
According to Country Crock, more Americans have their birthdays in September, and September 16th has the most birthdays. Whether or not you’re celebrating today, here’s a new take on ice cream cake from Country Crock: Add ice pops—sherbet or ice cream pops—around the perimeter of the cake. Called Rockin’ Rainbow Cake, the recipe begins with…
Continue reading “Ice Pop Cake: A Cake or Ice Cream Cake Plus Ice Pops!”
Ready for a glass? You can use red and green apple slices, in addition to the strawberries, for extra color. Photo courtesy U.S. Apple Association. It’s so hot here today (87°F) that we can’t get into fall recipes. But this Apple Sangria recipe is a compromise, turning the most popular fall flavor into a…
Continue reading “RECIPE: Apple Sangria”
