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On a recent trip to a churrascaria to indulge in the salad bar, our colleague Hannah Kaminsky discovered something more memorable than the jumbo asparagus and whole cloves of caramelized garlic: pão de queijo, Brazilian Cheese Bread. Not a conventional bread (no kneading required), pão de queijo (pow de KAY-zoo) is a Brazilian variation of…
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[1] Spicy Korean meatballs. The recipe is below (photo © Noodles & Company). [2] Cooked rice noodles (photo © Indochine Kitchen). [3] Peacock Brand rice noodles, one of our favorites (photo © Peacock Pasta). March 9th is National Meatball Day. Suggestion: Try something different, instead of the very familiar Italian-American pork blend meatballs with…
Continue reading “RECIPE: Korean Spaghetti & Meatballs (Made With Rice Noodles”
Two years ago we recommended Modern Oats, a packaging concept that places elegantly-flavored, gluten-free* oatmeal in stylish grab-and-go cups. All you have to do is add hot water to cover the oats in the coated paper cup. Put the lid back on, wait a few minutes and enjoy. No added sweetener, milk or microwave is…
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We’re still in “New Year’s Resolutions Month,” and today the tip is good-for-you sauces. Perhaps you’ve already been cooking dinner regularly; or perhaps you’re trying to do more of it to avoid sugar-, salt- and fat-laden take-out food. One of the easiest ways to complete a simple home-cooked meal is to cover it with purchased…
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Top: Fruit purée and flavored spirits cut the need for sugar in cocktails. Photo courtesy Pom Wonderful. Bottom: Agave nectar is a superior alternative to simple sugar. Photo by Hannah Kaminsky | THE NIBBLE. Right after the new year, we were listening to the four principals on a top morning news show discuss what…
Continue reading “TIP OF THE DAY: Trim Your Cocktail Calories”
