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Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
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[1] A panettone parfait for breakfast or for dessert (photo © Whole Foods Market). [2] Panettone is also a delicious breakfast bread (photo © Bauducco). [3] Tangerines, a type of mandarin (photo © Melissa’s Produce). Just when we’d turned the last of our panettone into French toast for New Year’s Day breakfast, another panettone…
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A 70-calorie snack with 6 grams of protein. Photo courtesy American Egg Board. Have you awakened with a New Year’s resolution to eat healthier? Snack on hard-cooked eggs. Most people call them hard-boiled eggs, but the proper term is hard-cooked: The eggs are not boiled. After the water comes to a boil, the eggs are…
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