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July 29th is National Lasagna Day. Lasagna is one of our favorite foods, but if we make a lasagna, we eat the whole thing. Not to mention, we spend the whole day making it. One of these days, we’ll try Crockpot Lasagna. But one way to get a quick lasagna fix is ravioli lasagna, with…
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[1] Which is your turkey: Frozen? Heirloom? Heritage? Brined (photo courtesy Reynolds Kitchens | Facebook)? [2] A fresh free-range brined turkey (photo courtesy Williams-Sonoma). [3] What the Pilgrims ate: Wild turkeys are streamlined birds that look like marathon runners compared to turkeys bread to have more meat (photo by Larry Price | National Wild Turkey…
Continue reading “TIP OF THE DAY: Before You Buy A Turkey, Ask These Questions”
Twenty-five years ago, people who needed an alternative to dairy milk turned to soy milk. Then rice milk arrived. Today there’s quite a selection of non-dairy milks: almond, cashew, coconut, flax, hemp, oat, rice and soy. Since 1999, according to market research firm Euromonitor, plant-based alternatives milks have grown in annual sales by an average…
Continue reading “TIP OF THE DAY: Coconut Milk & The Different Types Of Soups”
[1] ‘Nduja is traditionally used as a bread spread (photo © Real Food Toronto). [2] For a fancier presentation, turn it into bruschetta (photo © Great British Chefs). [3] It melts into pasta sauce or on a pizza; or you can sprinkle it as a garnish (a cloud of ricotta tempers the heat; photo ©…
Continue reading “TIP OF THE DAY: ‘Nduja, Spreadable Hot Salami”
Sophisticated cooks know how to make magic with compound butters. Many casual cooks discovered the joy of strawberry butter at restaurant brunches, and learned how easy it is to make at home (here’s more about compound butter, also called flavored butter and finishing butter). Epicurean Butter is a terrific line that makes anyone an instantly-better…
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