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Merely switching breads can make the same old, same old seem new and exciting. Instead of sandwiching your tuna, egg salad or turkey on standard whole wheat, rye or multi-grain, think about focaccia, sourdough, semolina or walnut raisin. (Yes, you can put tuna, egg salad or turkey on walnut raisin, just like you can toss…
Continue reading “TIP OF THE DAY: Bread Switch”
Just ten years ago, if you asked someone to name a flatbread, they’d probably say lavasch (an Armenian cracker bread, popularized as sesame-encrusted strips sold under the brand name Nejaime’s Lavasch)—if they could name anything at all. Today, we look at flatbread in a much broader scope—and it’s a rapidly-growing segment of the $14 billion…
Continue reading “NEWS: Flatbread On The Rise”
No sandwich will ever taste the same once you switch to Ojai Cook mayonnaises. Our final Top Pick of the year is actually the Top Picks of 2007, five products we wrote about earlier this year that continue to bring happiness to our table. These are not fancy boxes of chocolate or special foods…
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Our favorite biscuits—try them and you’ll be hooked, too. The formal name of this product is Michael Gagné’s Robinhood Free Meetinghouse Biscuits—perhaps the longest-named food product in the world. Michael Gagné is the chef, the Robinhood Free Meetinghouse is the historic building in Maine that houses his restaurant, and Biscuits are, well, the product.…
Continue reading “PRODUCT WATCH: Michael Gagné Cream Cheese Biscuits”
