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For holiday weekends or cookouts, most of us pick up cole slaw at the grocery store. This commercial slaw generally consists of cabbage, mayonnaise thinned with vinegar, and a few shreds of carrot for color. It may be tangy and crunchy, but it can be so much more flavorful. Here’s how to fix up store-bought…
Continue reading “RECIPE: Spicy Thai Cabbage Salad & The History Of Cole Slaw”
[1] Fluffy biscuits need baking powder (photo of buttermilk biscuits © Robyn Mackenzie | Fotolia). [2] There would be no fluffy pancakes without baking powder. Here’s the recipe for these Banana Bread Pancakes from The Baker Chick (photo © The Baker Chick). [3] Baking powder from Clabber Girl, one of the original brands still going…
Continue reading “FOOD 101: Baking Powder History (Where Would We Be Without It?)”
May 13th is National Fruit Cocktail Day. We’re all familiar with cans of fruit cocktail from Del Monte, Dole and Libby’s. But who first created it, and why is it called “cocktail?” First: There is no alcohol in a conventional fruit cocktail. So why is it called fruit cocktail, instead of simply fruit salad? There’s…
Continue reading “FOOD 101: Fruit Cocktail History”
[1] Latin American empanadas are made in individual portions (photo © Fairway | NYC). [2] Chicken empanadas (photo © Good Eggs). [3] Galician and Portuguese empanadas are made as a whole pie and served in slices (photo © Maria Lunarillos) April 8th is National Empanada Day. Most Americans know empanadas as fried Latin American…
Continue reading “FOOD 101: Empanadas, History & National Empanada Day”
May 5th is Cinco de Mayo. This year, it’s also the Kentucky Derby and National Hoagie Day. What’s a holiday-focused food writer to do? We can recommend that you use the Holidays & Occasions pull-down menu at the right and peruse the content for both holidays. But we’re going to focus on custard. Why custard?…
Continue reading “Types Of Custard: Creme Brulee, Creme Caramel, Pot de Creme”
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