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[1] An elegant two-crust blueberry pie, with a sprinkle of decorating sugar (photo courtesy King Arthur Flour). [2] Cut-outs are an easy way to decorate a one-crust pie (photo courtesy American Pie Council). January 23rd is National Pie Day, a celebration for pie lovers everywhere. Few of us would pass up a piece of…
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January 22nd is National Blondie Day, a confection also called blond brownies and butterscotch brownies. (To add to the confusion, May 9th is National Butterscotch Brownie Day.) The shape and texture are similar to chocolate brownies, but the ingredients are different. Blondies substitute vanilla for brownies’ cocoa powder. They contain brown sugar instead of white…
Continue reading “FOOD HOLIDAY: The History Of Blondies For National Blondie Day”
[1] Our mother and grandmother always served olive oil and vinegar in cruets, so people could serve themselves at the table. They’re becoming a thing of the past, as salads come pre-dressed from the kitchen—or as more people use commercial dressings (photo courtesy Flavor For Life). [2] The easiest switch is to serve EVOO with…
Continue reading “TIP OF THE DAY: Use More EVOO (Extra Virgin Olive Oil)”
On a freezing day like today, cook something that will stick to your ribs. One option is the Mexican dish, posole (also spelled pozole). While Americans eat lots of burritos, enchiladas, tacos and tostadas, not many outside the Southwest are familiar with posole, a dish made from hominy. Posole means “hominy” in the Nahuatl language…
Continue reading “TIP OF THE DAY: Posole, A Mexican Stew That Sticks To Your Ribs”
[1] Fried extras with extra dazzle from Chef Jean-Georges Vongerichten. [2] Spring onions, not to be confused with green onions, a.k.a. scallions (photo courtesy Good Eggs). How does the great Chef Jean-George Vongerichten enjoy his fried eggs? With asparagus, bacon and crisp croutons. He recipe is quite simple. Since asparagus isn’t in season, feel…
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