TIP OF THE DAY: Lettuce Cups or Wraps

Lettuce cups: Fill them with something warm for a contrast with the cool, crunchy lettuce. Photo courtesy House Foods.   First introduced in Asian cuisines, lettuce wraps are now popping up on the menus of other types of restaurants and on the dinner table at home. We’ve really been enjoying this lettuce cups recipe as…
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TOP PICK OF THE WEEK: Dear Coco Toffee Chocolate Bars

Quite a few artisan chocolatiers are also pastry chefs. Rachel Ferneau makes chocolates as Dear Coco, but was previously the proprietor of Eden Cake, a made-to-order kosher pareve bakery serving metro Washington, D.C. While we’ve missed the opportunity to try her desserts, she was kind enough to send us some chocolate. Everything from this artisan…
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Tipsy Chestnut Cake ~ A Chestnut Loaf Cake

This wintery cake combines chestnuts and red wine and has no added fat. Contributing blogger and cookbook author Hannah Kaminsky, who developed the recipe, explains: “Infused with a generous pour of Cabernet from the start and doused with an additional slug of brown sugar-enriched wine syrup—soaking each nook and cranny with a strong dose of…
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TIP OF THE DAY: Clementines

Today’s tip comes from guest blogger Hannah Kaminsky of Bittersweet Blog. Her recommendation: clementines, a small mandarin. Note that it’s a “mandarin,” not a “mandarin orange”; the two are separate genuses (more about that below). But even Produce Pete calls clementines and mandarins “oranges,” so do what you can to spread the truth. “I’m infusing…
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RECIPE: Winter Vegetable Kabobs

Yes, we’re past Thanksgiving, but these “Thanksgiving Kabobs” work all fall and winter and are equally fun for Christmas dinner. They may even have people who don’t like to eat vegetables asking for more! Our friend Hannah Kaminsky of BittersweetBlog.com created “Thanksgiving kabobs” from all the classic Thanksgiving (and Christmas) accoutrements. They’re threaded onto portion-controlled,…
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