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[1] A delicious oven-baked omelet, for brunch, lunch or dinner (photo courtesy Fruit & Veggies More Matters). [2] An heirloom variety, tiger zucchini. It tastes like supermarket zucchini, but is nicer to look at—especially raw, in crudités or salads. You can get the seeds from Burpee. Serve this omelet for brunch, lunch or dinner…
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It’s easy to turn cheese into edible holiday art. Just look at these 10 examples, each easy to create at home. When you need a respite during holiday preparations, sit back with this history of cheese. THE HISTORY OF CHEESE Cheese dates back to before recorded history, perhaps as far back as 6,000…
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[1] Chevoo, EVOO-marinated cubes of goat cheese in five flavors (photo courtesy Chevoo). [2] Ready-to-eat Egg Bites from Les Trois Petites Cochons (photo courtesy 3Pigs.com). [3] You can garnish Egg Bites any way you like, or enjoy them plain (photo courtesy 3Pigs.com). [4] Two of Upton’s Naturals’ four Thai-inspired pastas (photo courtesy Live Kindly). …
Continue reading “PRODUCTS: Chevoo Goat Cheese, Trois Petits Cochons Egg Bites, Upton’s Naturals Thai Pastas”
[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar). Membrillo (mem-BREE-yo) is a semisoft cheese condiment…
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We love this idea from food photographer and creative cook Melina Hammer, via Handsome Brook Farm. Handsome Brook Farm is a pioneer in organic pasture-raised eggs, with distribution on the East Coast. We can assure you that in blind tastes tests two years apart, organic eggs were the clear winner over other eggs. Which brings…
Continue reading “TIP OF THE DAY: The New Deviled Egg Isn’t Deviled”
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Learn about the history Of 1,000+ Favorite Foods & Beverages Let’s explore the history of your favorie goods together. Let the journey begin!
