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While meat and seafood have been served at the same meal since since the dawn of plenty, and Diamond Jim Brady (1856-1917) consumed platters heaped with steaks and lobsters, the pairing known as surf and turf originated in 1960s America. It became the darling of American steakhouse menus, combining the two most expensive items on…
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Baby carrots move beyond the familiar orange to purple, red and yellow. Photo courtesy Sprinkle Side Up. See her recipe for glazed rainbow carrots. In picking up supplies for our “diet Oscars menu,” we came across rainbow baby carrots—our first sighting—and rainbow cherry tomatoes, which have been available in our market for a few…
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We’d have to eat this devil’s food cake: The temptation is too great! Photo courtesy MackenzieLtd.com. You can’t have your cake and eat it too, is a popular English proverb. Some of us wonder why it isn’t reversed, to the more logical “You can’t eat your cake and have it too.” The earliest known…
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What’s your idea of the perfect Margarita? In anticipation of National Margarita Day, February 22nd, Milagro Tequila asked 100 Margarita drinkers, 51 men and 49 women, to share their preferences. Ninety-one percent of them prefer Margaritas made with fresh ingredients over those made with a pre-packaged mix. One third of respondents prefer drinking their Margarita…
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One of our favorite writers, bakers and photographers—that’s all one person, Hannah Kaminsky of Bittersweet Blog—is on sabbatical in Hawaii. The photos she’s been posting are such a treat. One of her favorite discoveries is snow ice. “A distinct and entirely different dessert than shave ice,” she writes, “snow ice is also a sweet frozen…
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