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Don’t overheat your ham! Photo courtesy Snake River Farms. Cured hams come fully cooked, but need to be heated (that is, if you want your meat to be warm or hot). Micheale Muse, culinary expert for Snake River Farms, producers of “the world’s best” Kurobuta hams, shares this advice: USE MODERATE HEAT. To ensure…
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If you’re running out today to buy all the fixings for Easter baskets, here’s some advice: Buy half the amount of candy and fill up the other half of the basket, bag or box with Easter- and spring-themed non-edibles. The temptation is to give a filled-to-the-brim basket of Easter sweets, but no one needs that…
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Marshmallow Peeps are an Easter tradition in many homes. Even people with very refined palates reach for them, a grasp at childhood nostalgia. But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax. The mass production has taken away their good…
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Turn an avocado into a bowl for eggs. Photo courtesy Avocados From Mexico. We love using avocados as an “edible bowl,” stuffed with salads (bean, chicken, citrus, corn, egg, rice, seafood, tuna), chili, as a shrimp cocktail bowl and as a salsa holder with a side of tortilla chips. But we hadn’t considered eggs…
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Contemplating how to cook the Easter ham? Consider Alton Brown’s favorite way, with his grandmother’s “secret” ham crust recipe. The secret is now out of the bag: brown sugar, mustard, bourbon and pulverized ginger snap cookies. Brush on a layer of mustard (we prefer deli-style or Dijon) Pat on a layer of brown sugar…
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