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Restaurant menus mostly offer brunch favorites: a bagel platter, corned beef hash, Eggs Benedict, eggs and omelets with your choice of bacon-ham-sausage, French toast, pancakes and waffles, steak and eggs (and if it’s a trendy place, avocado toast). At home, you can get more creative, from chilaquiles (here’s a gourmet version) and shakshouka to riffs…
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Another batch of favorites from THE NIBBLE. What makes it a favorite? We would buy it again…and again. In alphabetical order, we recommend: 1. LOVE THE WILD: FROZEN FISH FILLET ENTRÉES Only one in five Americans meet the USDA recommendation for fish intake, a vital high protein dietary component that’s high in protein and healthy…
Continue reading “PRODUCTS: 5 More Favorite Specialty Foods”
If your Mother’s Day celebration includes nougat fans, whip up a batch of this Strawberry Pistachio Nougat from chef and cookbook author Samir Nosrat. There’s also nougat history—the roots of the recipe go as far back as the 10th century in the Middle East. A delicious recipe is below. Nougat (U.S. pronunciation: NOO-got, French pronunciation…
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Four of this month’s roundup of favorite products will brighten your dinner table, and the last will satisfy your sweet tooth. In alphabetical order, they are: 1. CRACKER BARREL Oven BAKED MACARONI & CHEESE Cracker Barrel Cheese’s premium mac & cheese line has launched Oven Baked Macaroni & Cheese (photo #1) in three flavors: Sharp…
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How about an old-fashioned sponge candy recipe? It has that “honeycomb crunch” and can be made for Passover. A recipe is below, thanks to our colleague Hannah Kaminsky of Bittersweet Blog wondered about the old-fashioned confection variously known as: Angel food candy (Wisconsin) Cinder toffee (Canada and U.K.) Dalgona (South Korea) Fairy food candy (Chicago,…
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