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[1] Boursin’s fall flavor, Fig Balsamic, makes a beautiful center for a snack plate with black mission figs and brown turkey figs (both photos © Gournay Cheese). [2] There’s a lot of flavor in each little carton. [3] You can make a Boursin-like spread from cream cheese. Here’s the recipe from Food.com (photo © Diana…
Continue reading “FOOD FUN & FOOD ART: New Boursin Fig & Balsamic Spreadable Cheese”
October 7th is National Frappe Day. Frappe (pronounced frap) is a New England term for a milkshake, from the French frapper (frap-PAY), “to beat.” It’s an iced beverage that is made in a blender or a shaker, to produce a foamy drink. Ice is added to increase the foaminess. Milk, sugar, and flavorings can be…
Continue reading “TIP OF THE DAY: Make A Frappe, A Recipe For A New England-Style Milkshake”
[1] Bucatini: like spaghetti, but thicker and with a hole down the center (photo by Alicia LaLocanda | CC-BY-NC-ND-2.0 License). [2] Spicy Pumpkin Carbonara—recipe below (photo © Delallo). [3] Bucatini Ai Frutti Di Mari (mixed seafood). Here’s the recipe (photo © Delallo). [4] Bucatini, homemade by The Baker Chick. Here’s her recipe (photo © The…
Continue reading “PASTA RECIPE: Spicy Pumpkin Carbonara With Calabrian Chiles”
We’re one of those households that wastes a lot of fresh produce. Thanks to Taste Of Home for these tips: Some of these you may already know. Most were new to us. APPLE SLICES: SOAK IN SALT WATER Sliced apples are a convenient snack or salad topper, but if you slice them in…
Continue reading “TIP OF THE DAY: Produce Storage Tips ~ How To Keep Produce Fresher, Longer”
[1] While there’s not much fruit inside, here are recipes to use etrogs. If you see a fruit that looks the same but is lime green, it’s a kaffir/kieffer lime (photo © My Jewish Learning). [2] Just-harvested etrog with its leaves (photo © Kara Idelka | Panther Media). [3] Inside an etrog: lots of edible…
Continue reading “FOOD 101: What’s An Etrog?”
