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Truffle season is upon us, and black winter truffles will be coming into the market soon. If you’re jonesing for the heady aroma and taste of black truffles, but going out for a plate of truffled pasta isn’t an affordable fix, look for a jar of truffle peelings and make your own special dinner entrée…
Continue reading “TIP OF THE DAY: Truffle Peelings = Truffle Bargains”
What should you do with your leftover stuffing? Make a delicious omelet or cheese omelet for breakfast! 1. Beat two eggs and melt 1/2 tablespoon butter in a nonstick pan. 2. Add the eggs and let them set; then add 1/3 cup stuffing and a slice of cheese (we like fresh mozzarella) to one…
Continue reading “TIP OF THE DAY: Make A Stuffing Omelet With Leftovers”
A bowl of tomato soup garnished with crab-meat, fresh basil, shredded Grana Padano cheese and snipped chives (photo © Wisconsin Dairy).. Remember when a garnish meant parsley? Today, part of the creativity in cooking is the choice of edible garniture. Just a bit of glamorous garnishing makes any plate look better. Try whole or…
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[1] Here’s a different pumpkin pie for your holiday: made with pumpkin ice cream or frozen yogurt. THE HISTORY OF ICE CREAM > THE HISTORY OF PUMPKIN PIE
Knorr + your pan drippings = easy, good gravy. Chart courtesy Consumer Reports. With everything you’re doing on Thanksgiving, do you have to turn those drippings into gravy, too? Consumer Reports did a taste test with commercial gravies to consider the options. The tasters tried 10 products—four dry mixes (add water, stir, and heat) and…
Continue reading “PRODUCT: How Good Is Store-Bought Gravy?”
