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You can mix just about anything into a base of rolled oats and call it granola. Dried fruit and nuts are most popular. Sweeteners are the “wet ingredients”: agave, applesauce, brown rice syrup, honey or maple syrup. Spices run the gamut from “everyday” flavors like cinnamon and vanilla to cardamom and nutmeg. Some people get…
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Some purists make ice cubes from the actual bottled water they consume, so as not to compromise their mineral water, Scotch or other fine beverage. Others make “better” ice cubes from gallon-size spring water. If you use generic tap water, you can improve the flavor just by letting the tray sit on the counter for…
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Beautiful, fragrant grains with an exquisite taste, Thai Hom Mali rice is worth seeking out. Photo by Emily Chang | THE NIBBLE. In these fiscally cautious times, we’ve cut back on visits to our neighborhood Thai restaurant (sorry, guys—miss you!), where we easily ran up tabs of $60 for dinner for two. Instead, we’ve…
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The Cheesecake Factory invites you to celebrate National Cheesecake Day, July 30th. Dine in at any Cheesecake Factory and enjoy a slice of your favorite flavor of cheesecake for half price. There are 30 flavors to choose from, including low-carb options. July 30th is also the debut of the newest cheesecake flavor, Stefanie’s Ultimate Red…
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Most cookbooks advise using ground chuck for burgers, but many top chefs use brisket. It has a better proportion of fat and a better flavor. But brisket is a tough cut, so you need to have it ground twice. With any ground meat, when shaping patties, do it lightly—squeezing them into a solid mound makes…
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