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Today’s tip comes from Cordon Bleu Cooking School. The famed school in Paris, attended by Americans from Julia Child to Giada De Laurentiis, Cordon Bleu now has Bleu Ribbon Kitchen cooking classes in 17 U.S. cities from coast to coast. Check out the company website to find classes near you. No matter how you prepare…
Continue reading “TIP OF THE DAY: Cooking Eggplant”
One of our particular passions is fresh goat cheese. Whenever we put together a cheese plate, we always include one or more chèvres. But for people who don’t like chèvre and want something more unusual than a plate of cheeses, here’s a good-looking option for buffets and parties. This recipe uses cheddar and cream cheese,…
Continue reading “TIP OF THE DAY: Marinated Cheese”
We’ve been seeing good deals on zucchini in our markets, so tried this recipe for zucchini, mushrooms, and onions, from Pom Wonderful. If you don’t have pomegranate juice to deglaze the pan, you can simply use the sherry or Marsala. We left off the arils this time around, but their bright color creates a really…
Continue reading “RECIPE: Zucchini, Mushrooms & Onions Side Dish”
Invader alert: white mold growing in jelly. Photo by Elvira Kalviste | THE NIBBLE. A couple of months ago, we noticed two cottony puffs of white mold growing in a jar of Smucker’s Concord Grape Fruit Spread. We wrote to Smucker’s asking if it was safe to eat, and what caused the mold. We…
Continue reading “TIP OF THE DAY: Mold In Jelly & Jam”
Surprise: a little tree (OK, it’s a broccoli floret) is inside. Photo and recipe © Betty Crocker. Even George H.W. Bush could be convinced to eat broccoli, when it’s tucked away as a surprise in a delicious corn muffin. Make them for brunch or lunch, with soup or a bowl of chili. And, you…
Continue reading “FOOD FUN: Secret Forest Corn Muffins”
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