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[1] Beet hummus, a passionate red purple for Spring, Easter, Mother’s Day, Christmas and Valentine’s Day (photo © California Olive Ranch). [2] Add some equally bright crudites: colored cauliflower florets, multicolor cherry tomatoes, and crinkle-cut carrots, below (photo © Sid Wainer). [3] Instead of buying baby carrots which often have little flavor, buy standard carrots…
Continue reading “RECIPE: Beet Hummus & The History Of Beets”
March 4th is National Pound Cake Day—one of our favorite cakes. Our “personal spin” on it is a pound cake hot fudge sundae: a slice of pound cake topped with ice cream, fudge sauce and whipped cream—hold the cherry unless it’s an adult-worthy one from Tillen Farms. Here’s how to make a pound cake ice…
Continue reading “RECIPE: Sweet Potato Pound Cake For National Pound Cake Day”
[1] Slow cooker mulled wine. The recipe is below (recipe and photos #1 and #2 © Hello Fresh). [2] It takes just 90 minutes in a slow cooker. [3] If you have stemmed glasses, by all means use them (photo © Edward Howell | Unsplash). March 3rd is National Mulled Wine Day. Where we…
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[1] Popcorn peanut brittle. The recipe is below (photo © The Popcorn Board). [2] Pop your own, or buy it popped and ready to mix in (photo © Hannah Kaminsky | Bittersweet Blog). [3] Garlic brittle from Rabbits Pickled Garlic (photo by Elvira Kalviste | © The Nibble). [4] Chocolate-dipped peanut brittle (photo © See’s…
Continue reading “FOOD FUN: Popcorn Peanut Brittle Recipe”
If you like nutty flavors, you’ll like tahini (photo #1): a creamy, nutty paste made from ground sesame seeds. It’s familiar to every fan of hummus (photo #3). Most Americans buy tahini to make hummus or baba ghanoush. If you eat halvah, you’ve eaten tahini-based candy. Tahini is also the base of tarator sauce (the…
Continue reading “TIP OF THE DAY: Uses For Tahini Beyond Hummus”
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