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When you’re working with hot oven pans, stove pot handles, steaming pasta pots and the like, you need more protection than a cloth oven mitt. Otherwise, be prepared to say “Ouch!” We tossed our cloth oven mitts 15 years ago when the first Orka silicone oven mitts debuted. No matter pleasing the design—or the ability…
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[1] A glass of Malbec in the specially designed Riedel Malbec glass. Photo courtesy Riedel. [2] Malbec often has notes of blackberries, blueberries and plums (photo © Alex 9500 | Panther Media). [3] Look for Altos Las Hormigas Malbecs, a favorite of our wine editor (photo © Altos Las Hormigas). [4] The quirky label of…
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Top: A Swordfish-Ravioli Stack with Mexican garnishes. Photo courtesy Chef Eric LeVine. Center: Canned San Marzano tomatoes. Bottom: Chef LeVine’s delectable cookbook; photo courtesy Lyons Press. Today’s tip is that it’s easy to be creative in food preparation. Start with a first course/appetizer/starter (use the word of your choice). This recipe may look complicated,…
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With all the focus on quinoa as the “it” grain, don’t hold yourself back from trying other ancient grains. Farro, an early, very tasty wheat subspecies, is also known as emmer wheat. Some people also confuse it with spelt (more about that below). But it shouldn’t keep you from seeking it out at better supermarkets,…
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April 12th is National Grilled Cheese Sandwich Day but all of April is National Grilled Cheese Month. Here are some tips from Sara Lee Artesano Bread: the three “Bs” for the perfect grilled cheese sandwich: Base. The bread you choose guides the personality of your sandwich. Use one that crisps nicely on the outside—ideally not…
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