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Today is National Egg Day, which rings nostalgic to us. The approach of summer reminds us of Mom’s fresh egg salad sandwiches, served to us with the just-cooked eggs still warm. Basic egg salad combines chopped hard-boiled eggs and mayonnaise with finely chopped celery and onion, seasoned with a squeeze of fresh lemon juice (or…
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Spray on oil and vinegar. Photo courtesy Delta. Just in time for summer cook-outs and picnics, we were sent samples of the large and small Evo Oil Sprayers. They’re different from misters: The spray is less fine and wider. The company claims that the spray nozzle is no-clog (a complaint with the finer-spray misters);…
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You shave Parmesan cheese onto pasta and risotto, meatballs and Caesar salad; maybe on other green salads, too; perhaps to garnish soups. But why stop there? Armed with two different grating gadgets*, the space for which we need to justify, we’ve been shaving Parmesan cheese onto just about everything. Just a bit goes a long…
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If you’re charmed by food served in tiny flowerpots, invest in a set and see how many different foods you can serve in them. BREAKFAST Berries, grapes or other fruit Biscuits/rolls (photo below plus this recipe and this one) Boiled or scrambled eggs Yogurt LUNCH & DINNER Biscuits, bread sticks Fries (photo) Mixed olives,…
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If you like coconut, have you cooked with coconut oil? We’re not talking about hydrogenated coconut oil, a trans fat long been used in American processed foods, which has been phased out of use over the past few years. We’re talking extra virgin coconut oil, which is 90% saturated fat but of a type that…
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