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If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade. Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor. Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see…
Continue reading “TIP OF THE DAY: Spicy Peanut Sauce Marinade & Sauce”
Many foodpreneurs are making small batch, artisan pickles. Photo by Lindsay Landis | LoveAndOliveOil.com. There are significantly more than one hundred small companies producing pickles all across this great land of ours. They’re small batch, hand packed and much tastier than mass-produced pickles. For most of us, pickles have been a commodity condiment: inexpensive,…
Continue reading “TOP PICK OF THE WEEK: Artisan Pickles, The Best Pickles”
This radish and beet chutney from LoveBeets.com is delicious with turkey sandwiches plus cheese, cold meats, on a baked potato or with sausages. It’s also a nice gift for your Thanksgiving host, who in turn may send you home with some leftover turkey. The recipe makes enough for 6 gifts or more, depending on the…
Continue reading “RECIPE: Radish & Beet Chutney”
For a party favor, stocking stuffer or a pantry staple, to enjoy quality cranberry sauce all year long. Photo by Elvira Kalviste | THE NIBBLE. Cranberry jelly is easy to figure out, but what is the difference between cranberry sauce and cranberry chutney? How about cranberry conserve? Cranberry relish? Cranberry Conserve is a generally…
Continue reading “GIFT: Marina’s Cranberry Chutney”
Umami sauce, an asset in the kitchen and at the table. Photo courtesy Omni Hotels. “Umami” was a trending word in America a few years ago, a Japanese word coined in 1908 to indicate a brothy or savory taste (umai = delicious, mi = taste). Lauded as “the fifth taste” after sweet, sour, bitter…
Continue reading “GIFT: Umami Sauce & The History Of Worcestershire Sauce”
