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An overly-enthusiastic purchase of a huge bag of walnut halves at a warehouse club led us to think: What on earth were we thinking? There are just so many walnut pies, salad garnishes, pasta sauces, cookies and brownies we can eat. But we hit the jackpot with what the California Walnut Board calls walnut “cream.”…
Continue reading “RECIPE: Walnut Spread, A Versatile Spread, Filling & Thickener”
July 9th is National Sugar Cookie Day. Don’t all cookies have sugar? Yes. They’re all are made with sugar (or a sugar substitute), plus fat (butter, margarine, oil) and flour. Yet, there are distinct differences. It’s the ratio of ingredients and the preparation instructions that determine the cookie’s texture (chewy, crunchy, etc.) and butteriness—and whether…
Continue reading “FOOD 101: Butter Cookies, Sugar Cookies, Shortbread ~ The Difference”
[1] Ceviche in lettuce cups (photo © The Chalk Board Magazine). [2] Want something more substantial? Fill an avocado half: Here’s the recipe (photo © Avocados From Mexico). [3] Want something more elegant? Get out your Martini glasses (photo © Elegant Affairs Caterers). [4] Ceviche with a fried plantain garnish from Chef Todd English (photo…
Continue reading “RECIPE: Ceviche & Ceviche Lettuce Cups”
Looking for a new drink for the weekend? We received this sparkling wine cocktail (“winetail”) recipe a few summers ago from Whole Foods Market. Although we have been enjoying it, we never published the recipe. WHAT’S A WINE COOLER? The ingredients are those you might find in a punch: wine, fruit or fruit juice,…
Continue reading “WINE COCKTAIL RECIPE: Pineapple Rosemary Cooler”
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