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Marshmallow Peeps are an Easter tradition in many homes. Even people with very refined palates reach for them, a grasp at childhood nostalgia. But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax. The mass production has taken away their good…
Continue reading “TIP OF THE DAY: Make Your Own Marshmallow Peeps”
This mini spray bottle is a good size to fill with spirits. It’s available online. Photo courtesy Tolco. Last week we published a ham crust recipe in which Alton Brown demonstrated one of the secret ingredients: spraying the crust with Bourbon! We asked our consulting chef, Johnny Gnall, to consider how the spray-on booze…
Continue reading “TIP OF THE DAY: Cooking With Alcohol (Spray On The Booze)”
April 4th is National Cordon Bleu Day, celebrating the famous Paris cooking school and the great chefs and recipes it produced. Among other luminaries, Julia Child trained there. We’re celebrating with a delicious Chicken Cordon Bleu recipe. When more people cooked French cuisine at home (inspired by the great Julia Child), the dish was “made…
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One of the great things about the craft beer movement is that it enables us to change our beers with the seasons. Just as you don’t want a heavy, wintery Barolo on a fresh spring day, the same goes with your beer. Look for a May bock (Maibock), a style that is brewed to celebrate…
Continue reading “PRODUCT: Time To Switch To Spring Beer Styles”
Turn an avocado into a bowl for eggs. Photo courtesy Avocados From Mexico. We love using avocados as an “edible bowl,” stuffed with salads (bean, chicken, citrus, corn, egg, rice, seafood, tuna), chili, as a shrimp cocktail bowl and as a salsa holder with a side of tortilla chips. But we hadn’t considered eggs…
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