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There’s a new egg in town, and he’s wiping out salmonella. Now, you can crack an egg into your steak tartare, Caesar salad or egg nog without fear, and eat all the cookie dough you want. The newest type of egg is the pasteurized shell egg. A regular hen’s egg is pasteurized in the shell…
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A healthy, hearty bowl of Holly’s Oatmeal. Starbucks began selling oatmeal in portable covered bowls this fall, and it has proven to be one of the most successful food products the company has introduced, according to an article in this week’s Wall Street Journal. Smoothie chain Jamba Juice has launched oatmeal in Chicago, with a…
Continue reading “NEWS: Oatmeal, The New “Hot” Food?”
Not from Switzerland or even from New Zealand (home of the Southern Alps mountain range), Southern Alps is a U.K. company with an attractive line of artisan products. Selecting the finest fruits from around the world, Southern Alps makes “slow dried” fruit, fruit and nut mixes, and includes the fruits in granola and muesli. The…
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All natural, organic- and kosher-certified bagels with no sugar added are a real find. We protest the unnecessary sugar thrown into most bagel recipes. From your freezer to table in 12 minutes, these 200-calorie bagels are the right size and the right stuff. If your idea of happiness is a breakfast or brunch of piping-hot…
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If you don’t have time to make scallion cream cheese, do the next best thing: Snip chives into a small dish so that guests can sprinkle them on top of the cream cheese. It takes two minutes to wash and snip the chives. When we serve flavored cream cheeses at brunch, the scallion cream…
Continue reading “TIP OF THE DAY: Flavored Cream Cheese”
