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A wedge of Parmigiano-Romano and a grater. Photo courtesy of UmamiInfo.com. Buy good Parmesan or other Italian grating cheese from your cheese store, have it grated very finely at the store and keep it in the freezer. It’s instantly usable for pasta, omelets, soups, salads or anything that could use a flavor lift. Don’t buy…
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Need a sweet treat, like candy or ice cream, but healthier? Want to spend your budget of say, 100 calories? The new YoCrunch 100 Calorie Packs hit the spot, with just 10 or 15 calories from fat. Nonfat yogurt, a blend of sugar and erythritol (one of the sugar alcohols, a natural sweetener that replaces…
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World Egg Day is the second Friday of October. Sorry that we’re two days late on this one, but egg lovers can celebrate any day of the year. Try some organic eggs and savor their flavor. They taste so much better than regular eggs, that one NIBBLE editor calls them “a different species entirely.” Use…
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It’s Moldy Cheese Day—yes, it’s an officially declared food holiday—so it’s time for a little mold education. If a blue mold develops on your cheese, that’s good and natural (think blue cheese). You can eat it; or if you aren’t into blue, scrape it off and enjoy the rest of the cheese. Red or black…
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Love cheese? Devote an evening to matching cheeses with fruit pastes. Spanish membrillos made of quince are the most famous, but there are orange, lemon, fig and more delights from India, Brazil and other global spots. The concentration of fruit satisfies the need for a little something sweet at the end of dinner, when a…
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