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Yuzu juice is squeezed from the fresh yuzu citrus, in season in the U.S. from September to December. (It is grown in California. Fresh yuzu can’t be imported per USDA restrictions.) The small, round citrus fruit has become very popular with fine chefs, thanks to the availability of imported yuzu juice used by Japanese restaurants.…
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Here’s an easy idea to perk up salads: warm the vinaigrette salad dressing. Warm salad dressing works any time of year. Just microwave the dressing for 5 to 10 seconds or so (test to see what works best with your microwave—you want warm, not hot). Then add the warm dressing to the salad and toss…
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Many people use olive oil and canola oil as healthy fats. But is your healthy oil expeller pressed (good) or chemically extracted (not as good)? Expeller pressed oils (also known as cold pressed oils) are those that have been extracted from fruits (avocados, olives, etc.), nuts, seeds and grains by expeller pressing. A completely natural…
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One of the biggest misconceptions in making food choices is that all dietary fat is bad for you. Knowing the healthiest fats for cooking and eating makes food choice easy. There are two types of fat. Unsaturated fat is good for you (it helps lower LDL cholesterol, among other benefits). Saturated fat is bad for…
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Dijon mustard atop mustard seeds. Photo by Saidi Granados | THE NIBBLE. You may have seen mustard listed as an ingredient in vinagrette. It adds delicious flavor, but it also serves as an emulsifier, so the dressing doesn’t break back into separate oil and vinegar layers. You can use prepared Dijon mustard, or–if you…
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