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It’s always exciting to discover a new “favorite food” that’s good for you. When we received a generous shipment of Garden Lites frozen vegetable soufflés from the manufacturer, we liked them. But as we ate soufflé after veggie soufflé, we grew to really like them. We became so accustomed to eating one a day as…
Continue reading “TOP PICK OF THE WEEK: Garden Lites Vegetable Soufflés”
Now, holiday ice trays like this Valentine cube tray can be used year-round. Photo courtesy Lekue. We have long been advocates of making ice cubes from coffee, tea, juice, wine and soda, so as not to dilute our iced coffee, iced tea, cocktails, punch and soft drinks (original article). You can add mint leaves…
Continue reading “TIP OF THE DAY: Things To Freeze In Your Ice Cube Tray”
There are many foods that send a shudder up the spine of a food writer and educator. They tend to be truly inferior products, both nutritionally and taste-wise; but the American palate has become so accustomed to them that people have no desire to experience something better. At the top of our shudder list: processed…
Continue reading “TIP OF THE DAY: The Better “American Cheese” Alternative”
We have a friend who enjoys hearty red wines. After a few glasses, his teeth become so stained that monster movie makeup specialists should take note. It’s not a pretty sight. If only he would carry Wine Wipes. Unfortunately, the product packaging, with its image of female lips, is not exactly unisex. But either sex…
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Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle. We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
Continue reading “TIP OF THE DAY: Mix Crudités With Green Salads”
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