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[1] Beet and goat cheese with a twist: garlic couscous (photo courtesy Chef Adrianne). [2] Pearl couscous, also called Israeli couscous (photo courtesy The Fitchen, which uses it in this couscous, spinach and mushroom recipe). [3] Vermont Creamery’s crumbled goat cheese saves time (photo courtesy Vermont Creamery). Beets and goat cheese are one of…
Continue reading “RECIPE: Beet & Goat Cheese Appetizer Bites”
The chai craze began sweeping across America some 15 years ago. It leaped to the mainstream from Indian restaurants and tea parlors, The formal name of the tea in Hindi is masala (spiced) chai (tea*, from the Mandarin cha). It originated on the Indian subcontinent. Americans shortened the term, and chai (CHY) it is. Its…
Continue reading “TOP PICK OF THE WEEK: Oregon Chai”
[1] The classic pastrami sandwich: piled high on rye with bickles, cole slaw and Dr. Brown soda (photo courtesy P J Bernstein Deli | NYC). [2] Pastrami on a roll with Swiss cheese, lettuce and tomato and red cabbage, watercress and mayonnaise (photo courtesy Dietz & Watson). [3] With melted cheddar on a brioche roll…
Continue reading “Build Up Your Pastrami Sandwich With These Pastrami Sandwich Variations”
These healthful snacks—bananas, peanut butter and a second fruit—have so much pizzazz that we think they can go right to the dessert plate. You can use any flavor of peanut butter (check out these flavors from PB & Co.—dark or white chocolate, honey, pumpkin spice). If you’re not a PB or other nut butter fan,…
Continue reading “FOOD FUN: Go Bananas”
[1] A tea estate in China. While China is the world’s largest tea-producing nation, it keeps most of what it grows for its own consumption (photo © The Meaning Of Tea). [2] The top three leaves of the bush, called “two leaves and a bud,” are the only leaves used in premium tea (photo ©…
Continue reading “Celebrate The First National Tea Day With These Tea Facts”
