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With the many millions of dollars spent each year on bottled salsa, few people realize how easy it is to make homemade salsa. All you need is a sharp knife, fresh vegetables (tomatoes, bell peppers, onion), some chiles, seasonings (garlic, cilantro, salt) and lime juice. You can toss in corn, black beans or anything in…
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Have a Margarita for just 5 calories on top of the liquor calories. Photo by Katharine Pollak | THE NIBBLE. A few weeks ago we wrote about Skinnygirl Margarita, a 100-calorie Margarita-in-a-bottle sweetened with low-glycemic agave nectar. There’s a new contender on the market: The Original Skinny Margarita, made by Jordan’s Skinny Mixes. It’s joined…
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Let food commoners debate the merits of Del Monte, Heinz and Hunt’s ketchup. We have something so much better for you. Call it gourmet ketchup. More than two years ago, we tasted 32 tomato ketchups and found enormous differences. Some brands stood out as superior tastes, others didn’t make the grade. We’ve just tasted nine…
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Is your recipe better than Junior’s Lemon Coconut Cheesecake? Photo courtesy Junior’s. Junior’s Restaurant—a favorite of cheesecake-loving New Yorkers for 6 decades—is celebrating its 60th birthday with a national contest for the next great flavor of its cheesecake. The company already has dozens of delicious cheesecake flavors, from Original Plain, Chocolate Swirl and best-selling Strawberry…
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Is there a correct way to “open” a baked potato? Yes! says the Idaho Potato Commission. Pierce the baked potato with a knife or fork, once lengthwise and crosswise. Press the potato at both ends and it watch it “blossom.” If the potato is too hot to handle, use kitchen tongs or silicon gloves/pot holders.…
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