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A new book, The Case Against Sugar, is pretty; scary. For a synopsis, read the review in The New York Times. The one-sentence message: Beyond our diabetes and obesity epidemics (had these been infectious diseases, according to the book, sugar is probably related to heart disease, hypertension, many common cancers and Alzheimer’s. But we’re not…
Continue reading “TIP OF THE DAY: Turn Your Favorite Cake Into Mini Cupcakes”
[1] Too pretty to be a side dish? (photo © Between The Bread | Facebook) [2] A tricolor rice dish made from white rice, using vegetables for color (photo © Nephroplus). [2] These are the natural colors of brown rice (photos #2, #3, #4 and #5 © rice specialist In Harvest). [3] Black rice, also…
Continue reading “Tri-Color Rice Recipe, Elegant Rice Stacks”
January 21st is National New England Clam Chowder Day, with a cream base. There is no National Manhattan Clam Chowder Day, honoring the tomato-base version; but you can have your choice of recipes on February 25th, a generic National Clam Chowder Day. There are actually 5 yearly clam holidays: January 21: is National New England…
Continue reading “New England Clam Chowder Recipe, History & Types Of Chowder”
When we first saw the word sorghum, it was as a tween, in the reading of “Gone With The Wind.” There was no sugar available in the blockaded, war-torn South, so Scarlett O’Hara sweetened her coffee substitute, chicory, with sorghum syrup, a molasses substitute. For decades, we thought of sorghum as a sweetener. After all,…
Continue reading “TIP OF THE DAY: Cook Sorghum For Breakfast, Lunch & Dinner”
[1] Each chocolate ganache is flavored with a different fine Scotch (photos #1 and #2 © Burdick Chocolate. [2] We love these chocolates—any whisky-drinker who likes sweets will appreciate a box. [3] Instead of artisan bonbons, grab a quality dark chocolate bar. Here are our recommendations for the best 75% cacao chocolate bars (photo ©…
Continue reading “PRODUCT: Scotch-Infused Chocolates For Burns Night”
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