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You’ve used bay leaves in cooking, but how about preserved lemons? The combo is one of McCormick’s 2010 flavor trends. Preserved lemon is a condiment made of lemons that have been pickled in a brine of water, lemon juice, salt and sometimes, spices (they’re pickled lemons). The lemons then ferment at room temperature for weeks,…
Continue reading “RECIPE: Bay Leaves & Preserved Lemons Rock Tortellini”
A great, 200-calorie pizza fix. Photo by Evan Dempsey | THE NIBBLE. Love pizza but avoid it because of the calories? Love pizza but don’t have enough “takers” to order an entire pie? Love pizza and wish you could have it more often? Need something quick to feed the kids? DiGiorno has a solution you’re…
Continue reading “PRODUCT: DiGiornio 200-Calorie Pizza “Without The Guilt””
Mmm—no wonder the Caesar is one of America’s favorite salads. Photo courtesy McCormick.com. The Caesar Salad was not named for Julius Caesar. Heck, Parmigiano-Reggiano cheese wasn’t invented until 1597 C.E. It was restaurateur Caesar Cardini, owner of Caesar’s restaurant in Tijuana, Mexico, who created the salad in 1924. Read the history of the Caesar Salad.…
Continue reading “RECIPE: The Original Caesar Salad”
A wedge of Parmigiano-Romano and a grater. Photo courtesy of UmamiInfo.com. Buy good Parmesan or other Italian grating cheese from your cheese store, have it grated very finely at the store and keep it in the freezer. It’s instantly usable for pasta, omelets, soups, salads or anything that could use a flavor lift. Don’t buy…
Continue reading “TIP OF THE DAY: Freeze The Cheese”
Say “cheese!” Van Harden’s pizza is gluten- free, which means few carbs as well. It uses a cheese-based crust. Photo by Hannah Kaminsky| THE NIBBLE. From the crisp crust to the melted cheese, we love everything about pizza. But for carb counters and, more importantly, people with gluten allergies, that crust presents a problem. Millions…
Continue reading “PRODUCT: Gluten Free, Low Carb Pizza”
