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Dr. Kracker is packed with different types of seeds: good looking and good for you! Photo by Melody Lan | THE NIBBLE. Soup and crackers was a popular dish at my mother’s table: animal crackers, oyster crackers, Royal Lunch Milk Crackers*, saltines, Uneeda Biscuits* (water biscuits) and Ritz crackers made frequent appearances. Our favorites…
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The new PB&J, battered and fried. Elvis would approve. Photo courtesy National Peanut Board. As reported in Restaurant-Hospitality.com, chefs nationwide are adding new life to sandwiches with simple ingredients switches. Some of them are fusion (adding an ingredient from a different culture’s cuisine), others are simply new interpretations of classics. Check out what they’re…
Continue reading “TIP OF THE DAY: Rethink Your Sandwiches”
A cold day like today is a good reason to heat up the oven and bake something to enjoy warm. Thanks to Archana Ramesh of the blog Svaad for this recipe. Castelvetrano olives are not only delicious and one of our favorite varieties; they’re the brightest green olives. So these “red and green” scones are…
Continue reading “Sundried Tomato & Olive Scones Recipe”
You may love ham and Swiss cheese on rye with mustard, or a chicken sandwich with mayo on whole wheat toast. These sandwich and condiment pairings descend from the venerable English tradition of the sandwich (here’s the history of sandwiches). But it’s a new year, so how about a new approach? How about a chicken…
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With the goal of eating lighter, we love this idea from Ozery Bakery: the pita tartine. Tartine is the French term for an open-face sandwich. In this version, Ozery piles on the healthful ingredients: black beans, radishes, grape tomatoes, red onions, greens and guacamole. You can add: Fruit: thinly-sliced apples, figs, pears Greens: arugula, baby…
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