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Actual imagery of factory farms is too depressing for food pages, so we’ve substituted this image from The Meatrix. See the Times story for the real thing. In yesterday’s New York Times magazine section, Michael Pollan, who is professor of journalism at the University of California, Berkeley, and director of the school’s Knight Program…
Continue reading “NEWS: Why You Should Eat Only Organic Meat”
Crush a package of red spiral peppermints with a rolling pin between waxed paper. Keep them in an airtight jar. Then, use them to apply a touch of holiday flavor to ice cream, the rims of hot chocolate mugs, cupcake icing, other desserts, vanilla yogurt…whatever strikes your fancy (use a pinch to garnish to any…
Continue reading “TIP OF THE DAY: Crushed Peppermint Magic”
It serves up to 12 people…and it could be yours. This week’s prize in THE NIBBLE’s Gourmet Giveaway is a delicious 3-4 pound spiral-sliced, boneless ham from Nueske, which we rated as one of our favorite hams after tasting more than 40. It has a hand-applied honey glaze that gives it a mild, sweet…
Continue reading “CONTEST: Win A Nueske Ham In THE NIBBLE’s Gourmet Giveaway”
A few months ago, we went to a press reception where we were introduced to the wonders of Chipilo Authentic Mexican Crema. Crema, or cream, which is what Mexicans call cultured sour cream. If you are a sour cream lover, it will take you higher—in a slightly different way than Ike and Tina Turner, but…
Continue reading “PRODUCT WATCH: Chipilo Crema ~ Authentic Mexican Cultured Sour Cream”
Make your Christmas salad decidedly red and green. Make a beautiful red-and-green Christmas salad by adding “red” greens to your “green” greens. If you can’t find the more exotic red lettuces (red leaf lettuce, red oak lettuce, red romaine, red mustard greens), most stores carry radicchio, the naturally red-veined chard and baby kale. For…
Continue reading “TIP OF THE DAY: Christmas Salad”
