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A goat cheese pyramid from California’s Cypress Grove Chevre reflects Americans’ growing interest in cheeses that “tell a story.” Read our review of this wonderful artisan cheesemaker. ’Tis the season for new year’s projections, so here are five cheese trends for 2008, courtesy of the International Dairy-Deli-Bakery Association: 1. Natural & Artisan Cheeses: Americans…
Continue reading “NEWS: 2008 Cheese Trends”
We ring in the New Year with Champagne. But before the clock strikes midnight, we dazzle guests with flaming egg nog. The key to flaming is 150-proof rum—different from the 80-proof rum most people have in the house for cocktails. MAKE or buy the nog (if you purchase it, spice it up with 1-1/2 ounces…
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Healthy olive oil is a monounsaturated fat, rich in oleic acid. Photo by Clare Freierman. Global olive oil consumption is at an all-time high: 2.9 million tonnes (3.2 million U.S. short tons) in 2006/7 compared with 1.6 million tonnes in 1990/91, according to the World Olive Oil Council. Olive oil, which has been produced…
Continue reading “NEWS: Olive Oil Consumption At All-Time High”
We love those luxury, super-rich hot chocolates that can cost up to $25 a box. Some are simply chopped up bits of fine chocolate, so you can make your own for far less money by chopping up a good chocolate bar. Combine 1 ounce (3 tablespoons) of chopped chocolate with 1 ounce of whole milk…
Continue reading “FOOD TIP OF THE DAY: Gourmet Hot Chocolate”
No sandwich will ever taste the same once you switch to Ojai Cook mayonnaises. Our final Top Pick of the year is actually the Top Picks of 2007, five products we wrote about earlier this year that continue to bring happiness to our table. These are not fancy boxes of chocolate or special foods…
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