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One of our particular passions is fresh goat cheese. Whenever we put together a cheese plate, we always include one or more chèvres. But for people who don’t like chèvre and want something more unusual than a plate of cheeses, here’s a good-looking option for buffets and parties. This recipe uses cheddar and cream cheese,…
Continue reading “TIP OF THE DAY: Marinated Cheese”
We’ve been seeing good deals on zucchini in our markets, so tried this recipe for zucchini, mushrooms, and onions, from Pom Wonderful. If you don’t have pomegranate juice to deglaze the pan, you can simply use the sherry or Marsala. We left off the arils this time around, but their bright color creates a really…
Continue reading “RECIPE: Zucchini, Mushrooms & Onions Side Dish”
Surprise: a little tree (OK, it’s a broccoli floret) is inside. Photo and recipe © Betty Crocker. Even George H.W. Bush could be convinced to eat broccoli, when it’s tucked away as a surprise in a delicious corn muffin. Make them for brunch or lunch, with soup or a bowl of chili. And, you…
Continue reading “FOOD FUN: Secret Forest Corn Muffins”
Following yesterday’s recommendation of four uncommon whole grains, we received several queries about amaranth. Amaranth is planted worldwide, harvested for cereal and leaf vegetables, and used as ornamental plants. It has been cultivated for 8,000 years. There are some 60 species, tall plants with foliage ranging from purple and red to green or gold. Like…
Continue reading “TIP OF THE DAY: Amaranth, The Grain Of The Future”
What’s the secret to making the best scrambled eggs? Our mom added milk; other people use water or club soda. According to super chef Wylie Dufresne of WD-50 in New York City, the magic comes from cream cheese. Here’s his recipe: RECIPE: BEST SCRAMBLED EGGS FROM CHEF WYLIE DUFRESNE Ingredients Per Serving 2 eggs Salt…
Continue reading “TIP OF THE DAY: Best Scrambled Eggs”
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