PRODUCTS OF THE WEEK: Summer Snacking

For the past couple of weeks, we’ve been snacking away on Cheddies, Hint and Nature’s Bakery.     1. CHEDDIES CHEDDAR CRACKERS Cheddies were a serendipitous food find. We were at an enormous trade show—think the Disneyland of food, occupying an entire convention center. After tasting samples, for four hours straight, we could not try…
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RECIPE: Super-Easy Raspberry Ice Cream Cake

July 31st is National Raspberry Cake Day. We’ve got a bunch of raspberry cake recipes below, but the easiest one is an ice cream cake made from four items you pick up at the store. Here’s how we created the recipe. We used a loaf pound cake instead of the round one pictured, because it’s…
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RECIPE: Warm Seafood Salad With Black Rice

[1] Mixed seafood salad with black rice (photo © DeLallo). [2] Italian black rice (photo © InHarvest). [3] When cooked, black rice becomes purplish (photo Hannah Kaminsky | THE NIBBLE). [4] Gulf shrimp (photo © I Love Blue Sea). [5] Cooked lobster meat from Get Maine Lobster (photo © Get Maine Lobster).   One of…
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TIP OF THE DAY: Have An Aperol Spritz

While we’d always perused the specialty cocktail menu at restaurants for some interesting combination of ingredients (the type of recipe you’d never thought to put together), our colleague Rowann has always ordered an Aperol Spritz, an apéritif created in northern Italy. One day we tasted hers, and yum! We’ve now become an Aperol Spritz enthusiast.…
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RECIPE: Tuna Caprese Sandwich

Here’s a fusion of two favorites—a tuna sandwich and a caprese salad—on our favorite sandwich bread, a baguette (photo #1). The tuna salad is Italian-style and tangy, seasoned with oil and vinegar instead of mayonnaise. Add to that creamy mozzarella, winey kalamata olives, and fresh basil and tomatoes, and you’ve got a winner. Returning from…
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