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If you like nutty flavors, you’ll like tahini (photo #1): a creamy, nutty paste made from ground sesame seeds. It’s familiar to every fan of hummus (photo #3). Most Americans buy tahini to make hummus or baba ghanoush. If you eat halvah, you’ve eaten tahini-based candy. Tahini is also the base of tarator sauce (the…
Continue reading “TIP OF THE DAY: Uses For Tahini Beyond Hummus”
[1] A hearty meal: corn chowder topped with a fish fillet (photos #1 and #2 and recipe © Sylvia Fountaine | Idaho Potato Commission). [2] A view in the pan. [3] Clam chowder served in a bread bowl is a popular restaurant preparation. Here’s how to make a bread bowl (photo © Arch Rock Fish…
Continue reading “RECIPE: A Special Corn Chowder Recipe For National Clam Chowder Day”
Wedge fries are our kind of “food fun,” combining qualities of fries and baked potatoes. The outside is a golden crunch, the inside is soft and crumbly like a baked potato. The wedges are cut into what one of our colleagues called “dill pickle shape.” They can be baked or fried, seasoned with anything you…
Continue reading “TIP OF THE DAY: Wedge Fries Vs. Jojo Potatoes”
[1] Almost ripe, but not quite. Stick them in the microwave! (photo © Waldemar Brandt | Unsplash). [2] Hard avocados? The microwave awaits! (photo © Erol Ahmed | Unsplash). [3] Turn your now-soft avocados into bacon-avocado-tomato crostini, delicious with a glass of wine or with an appetize Here’s the recipe (photo © Calvo Growers). …
Continue reading “TIP OF THE DAY: How To Speed Up The Ripening Of Avocados & Bananas”
February 22nd is George Washington’s birthday, so per convention, we’re bringing out the cherries*. There are endless recipes for cherry pies, cakes, muffins, brownies and bars, even cookies. But our focus today is on ice cream. Alas, we are nowhere near fresh cherry season, so here are some easy-to-serve options that don’t require waiting—or turning…
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