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Some of us remember when all yogurts made in the U.S. were tart, the way they were made in Europe and elsewhere. Over time, to get more Americans (and their children) to enjoy yogurt, more sugar was added to diminish the tartness. It worked: Yogurt became a best-seller in supermarkets. For those who prefer tartness,…
Continue reading “TOP PICK OF THE WEEK: Bellwether Farms Sheep Milk Yogurt”
[1] A slice of Humboldt Fog goat cheese and seeded crisps broken into “croutons.” An idea from Lazy Dog Restaurants (photo © Lazy Dog Restaurants). [2] Salad with shaved Parmigiano-Reggiano cheese (photo © Upland Restaurant | NYC). There are standalone salads, like Greek salad, that incorporate cheese. French homes and restaurants have often served…
Continue reading “TIP OF THE DAY: Salad With Cheese”
May is National Egg Month (the first week in April is National Egg Salad Week). So how about a boiling-time chart from Good Eggs, below? Also check out our Egg Glossary, and see how many different types of eggs you’ve had. There are 10 options in chicken eggs alone! Before you get to the chart…
Continue reading “TIP OF THE DAY: How Long To Boil Eggs & Lots Of Egg Recipes”
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