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Here’s a variation of the popular Mexican layered salad that’s begging to be served for Cinco de Mayo. The difference: crumbled cornbread baked with chiles, mascarpone, and ranch dressing instead of sour cream, and no guacamole. Thus: a chili cornbread salad. This Chili Corn Bread Salad recipe was adapted from another recipe by Emily Carncross…
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Try slices of queso blanco with a hot mango salsa as a first course or even for dessert. Photo courtesy Wisconsin Milk Marketing Board. You don’t have to wait for Cinco de Mayo to try Mexican cheeses, but it is one easy way to plan to celebrate the upcoming holiday. There are fresh and…
Continue reading “TIP OF THE DAY: Hispanic Cheeses With Hot Pepper Mango Salsa”
For hydration and calorie-saving, water is extremely good for you. But the billions of plastic bottles of water consumed by those who prefer bottled water generates a host of problems, just one of which is landfill. According to the Container Recycling Institute, 86% of plastic water bottles used in the U.S. become garbage or litter.…
Continue reading “TIP OF THE DAY: Water In Biodegradable Milk Cartons”
Making recaito: Simply blend culantro and other ingredients in a food processor. Photo courtesy BonniePlants.com. When we first saw the word “culantro,” we thought somebody had misspelled “cilantro.” But we looked it up: Culantro is a cousin to cilantro. They’re members of the same botanical family, Apiaceae, commonly known as carrot or parsley family.*…
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Immigrants with pushcarts try to sell fresh fruit to people who really need it. Photo courtesy Laurie M. Tisch Illumination Fund. Launching on Sunday. April 22—Earth Day 2012—the Do Something Reel Film Festival affords the opportunity to watch some of the best food-focused documentaries online. It’s sponsored by Whole Foods Market and partners that…
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