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These boxed brownie, cookie and pancake/ waffle mixes will make you want to roar for more. Photo by Hannah Kaminsky | THE NIBBLE. Are you looking for ways to add more whole grains to your diet? Or do you already shy away from white, processed flour in flavor of whole grains? In any scenario, take…
Continue reading “PRODUCT: Kodiak Cakes, Whole Grain & Delicious”
Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”
Sakê “old school.” For a new take, combine it with sangria. Photo courtesy Tedorigawa Brewing Company. Saké and sangria are currently hot beverage trends. What if you combined them? Make saké sangria for a party, barbecue or an afternoon break. This recipe is courtesy of Riingo, a Japanese fusion restaurant in New York City.…
Continue reading “TIP OF THE DAY: Saké Sangria & Infused Saké”
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