TIP OF THE DAY: Re-Think Your Salt

Alaea red lava salts from Hawaii are colored and flavored by clay in the local water. Photo courtesy of Saltworks.us.   Bid adieu to one of America’s food icons, the Morton Salt Girl, whose iodized salt is too salty. Instead, accent your food with the far more vivid flavors of sea salts. There are dozens,…
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PRODUCT WATCH: Daregal Frozen Herbs

In the freezer, ready to thaw.   Having fresh herbs in one’s kitchen at all times is a nice fantasy, but in reality, those pricey herbs often wither away before they are put to use (or, before the three-quarters of them that remain after you’ve used the first few tablespoons’ worth are used). Daregal Gourmet…
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FOOD TIP OF THE DAY: Truffle Paste

To enjoy some heavenly truffle flavor without breaking the bank, black or white truffle paste can be spread like a condiment on canapés, roasted meat and poultry. Stir a spoonful into risottos and sauces—it works wonders. We toss angel hair pasta with butter and truffle paste (you can use truffle butter to achieve the same…
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PRODUCT REVIEW: Three Steamed Vegetable Splendors

Delicious Birds Eye Steamfresh veggies steam fast, with no pots to clean.   Most people we know want to eat healthier and lose weight. Everyone wants to fight childhood obesity. Yet, when you suggest eating lots of healthy, low-calorie, steamed vegetables, there are more excuses than Brussels sprouts. Major food companies have listened, and have…
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FOOD TIP OF THE DAY: Check Your Spices For Freshness

Here’s some sage advice: Every January, toss out all of your old herbs and spices and start the year with fresh ones. After jars are opened, ground spices and dried herbs lose their potency—that’s why those jumbo jars are rarely a bargain. Buy only what you use regularly. If you rarely use mace, e.g., wait…
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