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Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos. These are one of our favorite, fun-to-make hors d’oeuvres. Take a Montrachet log or other soft chèvre (goat cheese), cut it into slices and roll the slices into truffle-size balls. (If you don’t want to hand-roll them, you can…
Continue reading “TIP OF THE DAY: Savory Chèvre Truffles”
It’s National Deviled Egg Day, so here are tips to make perfect boiled eggs. (1) Test eggs for freshness: A fresh egg will sink in a bowl of water. Raw eggs that float are over the hill. (2) Fresh eggs peel more easily, but make sure they’re more than 3 days old. (3) To avoid…
Continue reading “TIP OF THE DAY: Devilishly Good Eggs”
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…
Continue reading “TIP OF THE DAY: Freeze The Cheese”
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…
Continue reading “PRODUCT: Yo Crunch 100-Calorie Snacks”
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…
Continue reading “TIP OF THE DAY: Egg-cellent”
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