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Photo by Jasper Golangco | SXC. For years, mayonnaise-based foods like potato salad and macaroni salad have taken the rap for food poisoning at summer picnics. As the story went, unrefrigerated mayo-based dishes spoiled more easily in the heat than others…or the combination of mayo with other proteins plus heat caused Salmonella. Mayonnaise should never…
Continue reading “VIEWPOINT: The “Mayonnaise Myth””
Lemon-infused olive oil is one of six spectacular flavors. Gertrude Stein may have espoused that a rose is a rose, but to us, an infused olive oil certainly is not an infused olive oil. All of them suffice, but Sonoma Farm Olive Oil is one of a handful of brands that we’ve tried where the…
Continue reading “TOP PICK OF THE WEEK: Sonoma Farm Infused Extra Virgin Olive Oil”
You don’t need to buy a “top cut” to have a great steak experience. In these belt-tightening times, how can you eat like a king on a knight’s salary? Justin Marx, CEO of gourmet food purveyor MarxFoods.com, offers three tips on how to eat well in a down economy: 1) Dried mushrooms are a…
Continue reading “TRENDS: Eat Well For Less”
Make a sweet spring salad from antioxidant- and fiber-rich spinach. Here’s a variation on a spinach salad that’s especially spring-like: Take a bag (10 ounces) of baby spinach, 2 cups of sugar snap peas or pea pods and 2 cups of sliced strawberries. Cut half a medium red onion or a sweet Vidalia onion…
Continue reading “TIP OF THE DAY: Make Popeye Proud”
Add a splash of raspberry flavor to your vinaigrette. Looking to add a little pizazz to your everyday salad dressing? Try a raspberry vinaigrette—two parts raspberry vinegar, three parts olive oil. The sweet raspberry fruit shines through, as does its ruby color. While raspberry vinegars are available for as little as $3.50 a bottle—they…
Continue reading “TIP OF THE DAY: Jazzy Vinaigrette”
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