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[1] Eight great sauces for your kitchen (photo © Good Eggs). [2] This Buffalo sauce is an enhancement over the original Buffalo wing sauce, created by Good Eggs (photo © Good Eggs). [3] Cacciatore sauce was originally made with garden ingredients to cook with the hunter’s rabbit. These days, it’s more likely to be a…
Continue reading “TIP OF THE DAY: 8 Sauces From Around The World”
March is National Sauce Month. The sauce most used in American homes is tomato sauce—for pasta, pizza, eggs, meatloaf, soup base, dipping and so much more. However, tomato sauce/pasta sauce is one of the biggest sources of hidden added sugar in prepared foods. Look at the labels of the foods you buy: both the grams…
Continue reading “PRODUCT CHOICE: Tomato Sauces For National Sauce Month”
[1] A hot feta dip, with a bit of honey and thyme (photos #1, #2 and #3 © Murray’s Cheese). [2] You can serve it with as many accompaniments as you like. [3] Greek feta cheese. See the footnote* for an eye-opener about feta. [4] Dried herbs are convenient, but there’s nothing like the flavor…
Continue reading “RECIPE: Hot Feta Dip For Greek Independence Day”
March 24th is National Cheesesteak Day, honoring an iconic sandwich from the City of Brotherly Love. Other cities may have cheesesteak, but the original concept came from Philadelphia in the 1930s. Here’s the history of the Philly Cheesesteak. You can also find creative ingredients and recipes to have a cheesesteak party. There’s even a vegan…
Continue reading “RECIPE: Philly Cheesesteak Baked Potato For National Cheesesteak Day”
[1] Spring asparagus with lemon aïoli (photo and recipe © Good Eggs). [2] Meyer lemons are sweeter (less acidic) than supermarket lemons (photo © Elise Bakketun). [3] Aioli is also delicious with artichokes and boiled or roasted potatoes (photo © Fine Cooking). As mentioned a couple of days ago, it’s asparagus season—time to eat…
Continue reading “RECIPE: Roasted Asparagus With Aioli (Garlic Mayonnaise)”
