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A prior year’s winner in the phototgraphy competition, by Sally Wood. We wish we had gotten advance notice of the 17th annual Napa Valley Mustard Festival, to be held next weekend, March 12 -14 in Napa, California. If you can get there, you’re in for a treat. The vineyards, blooming with wild mustard, are breathtaking.…
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We’re one happy buckaroo with Cowboy Candy. Photo by Hannah Kaminsky | THE NIBBLE. Cowboy candy refers to candied jalapeño chiles, used as a relish. Sweet and hot is an irresistible combination, especially in the jar we received from Uncertain Farms, a Texas operation that produces jellies, pickles and salsas under the M Circle M…
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[1] Spiced cherries with wine and vinegar (photo © 34° Foods). [2] George Washington in uniform (portrait by Gilbert Stuart). Leading up to next Monday, we begin a week of cherry tips in honor of our first president, George Washington. No cherry trees were cut down to create these tips! The Father of our…
Continue reading “TIP OF THE DAY: Savory Cherries”
One of the challenges of the food-writing profession is that, to do a really good job of it, you’ve got to taste everything straight off the spoon. Even hot sauce. Otherwise, the flavor of the bread, chicken or other food you’re using as a base gets in the way. Tasting soy sauce from the spoon…
Continue reading “TOP PICK OF THE WEEK: Big Papi En Fuego Gourmet Hot Sauce”
Roquefort mustard Laurent du Clos is one of our passions. For New Year’s dieters: Flavored mustards can transform a dish, adding almost no calories but intense notes of tarragon, basil, Roquefort or lemon to your sandwich, vinaigrette, potato salad or charcuterie. Or create a delicious crust on chicken, fish, beef, lamb or pork. Think of…
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