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For Thanksgiving weekend, how about some apricot pumpkin bread, delicious for breakfast, brunch, snacks and tea sandwiches. This recipe is courtesy of B & R Farms, apricot growers who sell their delicious products at California farmers markets and to wholesalers. For more recipes, visit BRFarms.com. RECIPE: APRICOT PUMPKIN BREAD Ingredients 1 large egg 1 cup…
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Coffee: neat, pressed and hungry for a shot (of Java & Co. syrup, that is). Photo © Elina Manninen | Fotolia.com. Millions of people in America walk into their favorite coffee emporium and order their java with a shot of syrup. Amaretto, caramel, hazelnut and vanilla are very popular, and it’s high season for egg…
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Add truffle flavor to a dish with some of this brilliant juice, available at specialty food shops. Created by soaking Italian and French truffles in a brine, it’s an easy way to introduce the heady flavor of truffles to a dish. We use it in sauces, soups and stocks where we don’t want the added…
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If you’re passionate about animal care, ask your grocer to stock these products. Ten billion farm animals are raised for food each year in the United States. You know that USDA-certified organic meat sets certain standards for animal welfare: The animals have daily access to pasture or other free-range grazing and eat organic-certified feed. If…
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When tomatoes are out of season—or you just don’t have any at hand—simply substitute roasted red peppers (pimientos) or marinated sundried tomatoes. Both are available in jars, and can be kept on your shelf ready for sandwiches, salads, plate garnishes, hors d’oeuvres, pastas and any need you have for flavor and color. Try peppadews too,…
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