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Sponge cake is a light and airy cake with no fat, traditional flour or leavening. The rise comes from beating air into egg whites. August 23rd is National Sponge Cake Day. The Jewish-style sponge cake—a Passover mainstay because it has no leavening—is not the same as génoise. Génoise, the French sponge cake made with conventional…
Continue reading “The Different Types Of Sponge Cake & Passover Sponge Cake Recipe”
[1] You can use brown bags to serve popcorn, but not to pop it (photo courtesy The Popcorn Board). [2] Having unpopped kernels at the end of popping is normal (photo courtesy Belle Chevre | Facebook). [3] Ditch the brown bag and get an inexpensive microwave popcorn popper or similar vented bowl (photo courtesy Housewares…
Continue reading “TIP OF THE DAY: Avoid Paper Bag Popcorn”
Like egg rolls but feel guilty about eating the fried wrapper? Here’s a healthy improvement from Pampered Chef: the insides of an eggroll, cooked in a skillet. You can serve it atop rice as a main course, or without rice as a side. If you need some crunch, add a few chow mein noodles or…
Continue reading “FOOD FUN: Deconstructed Egg Roll Recipe, Egg Roll In A Bowl”
March 25th is Greek Independence Day, so how about celebrating by making some labneh? Labneh (pronounced LOB-nay or LOB-neh) is Greek yogurt cheese: cheese made from yogurt. The cheese preserves yogurt’s distinctive tart taste. Although it can be called Greek yogurt cheese in the U.S., labneh is popular throughout the Eastern Mediterranean and Middle East.…
Continue reading “TIP OF THE DAY: Make Labneh At Home”
It’s the first day of spring. For a sprightly lunch or dinner dish, how about a spring salad with bagna càuda dressing?
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