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National Egg Salad Week is the first week in April, reason to explore what makes a really great egg salad. Hard-cooked eggs with mayo isn’t egg salad, but a recipe called Eggs Mayonnaise. It’s pretty dull. You can add celery and onions to make egg salad and call it quits at that—but you can do…
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Enjoy something spectacular so kids can get basic nutrition. Food shown is not part of the event, but similar in spirit. Photo courtesy Restaurant Tru. Even in the world’s wealthiest nation, nearly 17 million children worry about where their next meal will come from. That’s nearly one in four children at risk of hunger, with…
Continue reading “EVENT: Share Our Strength’s Taste Of The Nation”
We’re having fun this month with savory whipped cream—to garnish soups, mains, even hors d’oeuvres. We’re using it instead of sour cream and crème fraîche. You can make a simple, salty whipped cream, curried whipped cream, garlic whipped cream or whipped cream infused with any of your favorite herbs. The idea is to flavor the…
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Each piece is infused with a different spice. Photo by Jerry Deutsch | THE NIBBLE. Allow us to introduce you to “solid bonbons.” Wait, you say: Isn’t a “solid bonbon”* just a piece of solid chocolate? *A bonbon is a hard shell of chocolate filled with a variety of centers—caramel, cremes, ganache, etc. Not exactly.…
Continue reading “TOP PICK OF THE WEEK: Spice Rack Chocolates”
We just finished our first bag of Peet’s newest coffee, Uzuri African Blend. African coffees are our personal favorites. From Ethiopia in Northeast Africa, we love the exotic, fruity, complex Harrar, a dry processed or unwashed or “natural” coffee. This is the original method of processing coffee, where the entire cherry is cleaned and then…
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