TIP OF THE DAY: Organic Eggs Vs. Free Range Vs. Cage Free

Not all organic eggs are created equal (photo courtesy The Egg Farm). By the way, the color of the shell has no bearing on flavor. Different hen subspecies lay different color shells. Mega-producers choose hybrid hens that lay the most eggs, for the longest period of time…and have white shells.   You may buy organic…
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TOP PICK OF THE WEEK: Cheese Folios, Wraps Made From Cheese & Lactose Free!

Once every five or ten years we see a product innovation that we would be delighted to consume regularly. Some never make it commercially. We still lament the pizza cone, made from pizza crust shaped like an ice cream cone. You could stuff with your favorite pizza ingredients—mozzarella, pepperoni, sauce, etc.—and eat your cone on…
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TIP OF THE DAY: Brie For Dessert

Here’s an idea for Mother’s Day for moms who don’t want cake or other sugary dessert: Brie. Brie and its cheese brothers are known as bloomy-rind, soft-ripened or surface-ripened (i.e., ripened from the outside) cheeses. These terms refer to their their downy, edible white rind. The cheesemaker creates the rind by adding a powdered form…
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TIP OF THE DAY: Breakfast Tartines

Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping. The word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread*. We have a childhood recollection of a…
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TIP OF THE DAY #2: Grilled Cheese Tips

[1] A Caprese grilled cheese sandwich made with mozzarella, tomatoes and fresh basil. Here’s the recipe from Cooking Classy. [2] Dessert grilled cheese: queso blanco and fresh raspberries (photo courtesy Litehouse Foods).   April 12th is National Grilled Cheese Day. We’re passing along these tips for a better grilled cheese sandwich from the culinary team…
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