TIP: Spring Produce
We just couldn’t resist sharing this photo from Good Eggs, a purveyor of specialty foods—including the best local produce—in the San Francisco Bay area. Eat up while they’re in season: The season is fleeting.
Category: Great Food
PRODUCT: Schuman Cheese Wizardry
[1] Cheeses aging in the Alpine Room. [2] Fontina in a variety of flavorful rubs, $6.99/wedge (photos courtesy Schuman Cheese). As food swami Anthony Bourdain has said, “you have to be a romantic to invest yourself, your money, and your time in cheese.” Where do you go looking for real romantics these days? In…
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Soft Pretzel Bites Recipe For National Pretzel Day
What do you bake on National Pretzel Day (April 26th)? Pretzel bites! These soft, chewy pretzel bites are a version of the jumbo soft pretzels sold by street vendors, and are easier (well, let’s say more elegant) to eat than pulling apart a six-inches-wide pretzel. Warm from the oven and served with a cold beer:…
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TIP OF THE DAY: Sauvignon Blanc Styles & Pairings
April 24th is National Sauvignon Blanc Day, a grape that grows easily around the world and makes wines that are popular wherever they are made. Sauvignon Blanc (SAW-vin-yawn BLON) is an AOC-classified* French wine that’is planted around the world. Its origin is the eastern part of France’s Loire Valley, where it abuts Burgundy. In France,…
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TIP OF THE DAY: Teriyaki, Beyond Japanese Food
Teriyaki is a Japanese cooking technique in which foods are broiled or grilled with a glaze of mirin*, saké, soy sauce, and sugar†. Proportions vary according to the recipe: You can create a more sweet or more savory sauce, a thicker or a thinner sauce. Here‘s a basic teriyaki sauce recipe. The alcohol in the…
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