TIP OF THE DAY: Easy Homemade Applesauce

Homemade applesauce is one of the undersung delights of the table. Our mom made the best we’ve ever had, cooking McIntosh apples skin-on and puréeing them into velvet with a food mill (the recipe). These days, many of us are looking for simpler solutions. The hack is chunky applesauce: no food mill or elbow grease…
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TIP OF THE DAY: Sprouted Grains, Legumes & Seeds

[1] Not justs a side or salad: a sandwich of sprouted green lentils (all photos courtesy Tru Roots). [2] Any grain or legume can be sprouted. You can find them fresh in health food stores, or dehydrated in a broader selection of markets. [3] Sprouted bean and lentil dip with chia (Here’s the recipe). [4]…
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FOOD FUN: Piping A Lemon Meringue Tart

In the mood for lemon tart? Try your hand at this this particularly lovely lemon meringue tart, a deconstructed approach conceived by Khanh-Ly Huynh, a Parisian chef. She used a “deliberately very hard shortbread crust, an acidic lemon curd and a slightly minty meringue.” To make it, gather a: Shortbread tart crust recipe Lemon curd…
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TOP PICK OF THE WEEK: Boska Tostabags For Grilled Cheese

[1] Who needs a stove? Make your grilled cheese sandwich in a toaster (both photos courtesy Boska Holland). [2] Place the bread and cheese into the bag and pop it into the toaster. The package contains three reusable bags.   Grilled cheese lovers who want a sandwich without the mess should try Tostabags from Boska.…
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TIP OF THE DAY: Shichimi Togarashi

Many Americans like to shake hot sauce on their food. But what about hot spices? In addition to black pepper and chile flakes, there’s shichimi togarashi (she-CHEE-me toe-gah-RAH-she—photo #1). Known simply as shichimi in Japan, it’s a seven-ingredient spice blend (shichi is “seven” in Japanese, togarashi is red pepper). The spice blend dates at least…
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