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It’s Earth Week, so how about some caviar to teach your kids about sustainability? Only in America—or perhaps wherever there are people with too much cash on their hands—would someone market a “Caviar Kid” kit. It seems so Hollywood. The kit is sold by Calilfornia Caviar, “Purveyors of Indulgence,” in San Francisco. According to the…
Continue reading “PRODUCT: Caviar For Kids Gift Set”
Fish and rhubarb? Absolutely! Photo courtesy McCormick. The eighth of McCormick’s 2010 flavor trends is a pairing of roasted ginger & rhubarb Ginger is a wonderfully pungent spice with a long history of cultivation. In China, where the plant originated, as well as in other Asian countries, the spice is used in a multitude of…
Continue reading “RECIPE: Tilapia With Gingered Rhubarb Sauce”
Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”
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