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Some 50 years ago, the debut of the first spray cooking oil, PAM, was a game changer for many cooks. But over the years, the joy of convenience and calorie savings gave way to wariness of the chemical propellants—petroleum, propane and isobutene—said to be 11% of the contents in the aerosol spray can. Today’s tip…
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A three-ingredient peanut sauce (photo © Lizzie Mabbot | Lizzy Eats London). If you’re a fan of peanut sauce for dipping, making sesame noodles or drizzling over steamed vegetables, and diluted with salad oil for a salad dressing. While the preparation is simple—just combine the ingredients in a bowl and blend—depending on the recipe,…
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The Nibble’s reigning favorite cracker. Photo by Elvira Kalviste | THE NIBBLE. We’ve eaten more than our share of supermarket crackers—Carr’s Water Biscuits, Keebler Club Crackers, Nabisco Saltines, Ritz Crackers and the like. They’re good, but sometimes we want amazing. Special occasions deserve special crackers—to accompany cheese, dips, salads, soups, spreads, whatever. They may…
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What do you like to do with spinach dip? Photo courtesy Vermont Creamery. Many people enjoy spinach dip; they just don’t enjoy it often enough. Recipes vary greatly (here’s a super-rich spinach-mascarpone dip). Zabar’s, the famed food emporium in New York City, is known for its vegan spinach-arugula spread, a garlicky spinach dip variation…
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[1] In a tall glass or a short one, iced coffee lovers will get a kick from this drink (photo © DeLonghi). For years, we’ve enjoyed Black Russians and White Russians, two venerable vodka-based cocktails. The Black Russian, invented in 1949, combines vodka and coffee liqueur; the subsequent addition of cream created a White…
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