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It’s all raw: Nothing cooked above 118°F. One of the most visible names in raw food, Roxanne Klein, broke hearts in 2004 when she closed her famous Marin County temple to gourmet raw food cuisine. Since then, Klein has spent time designing a retail line of grab-and-go raw foods called Roxanne’s Fine Cuisine, that…
Continue reading “NEW PRODUCTS: Roxanne’s Raw Foods Returns”
If you’re ready to switch gears after chocolate-filled Valentine’s Day festivities, fruit kabobs with yogurt dip are a sweet transition—low-calorie and healthy, too. For a snack or light dessert, simply skewer pineapple chunks, melon balls, berries, grapes, orange segments—whatever catches your eye in the produce section—in interesting patterns (or, serve them as fruit salad). You…
Continue reading “TIP OF THE DAY: Low-Calorie Fruit Skewers (Kabobs)”
In the freezer, ready to thaw. Having fresh herbs in one’s kitchen at all times is a nice fantasy, but in reality, those pricey herbs often wither away before they are put to use (or, before the three-quarters of them that remain after you’ve used the first few tablespoons’ worth are used). Daregal Gourmet…
Continue reading “PRODUCT WATCH: Daregal Frozen Herbs”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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