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A recipe for summer: fruit punch. Photo courtesy QVC. Have you made a bowl of fruit punch yet this summer? Our mom never planned a cookout without punch. Her recipe: equal parts of grape juice, lemonade and orange juice, from frozen concentrate. Among the hundreds and thousands of punch recipes out there, here’s one…
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A peeled lychee. Photo courtesy Baldor Food. Lychee is a a tropical evergreen fruit tree native to southern China. The evergreen grows wild in southern China, northern Vietnam and Cambodia, although there is evidence that it has been cultivated since around 2000 B.C.E. Today it grows throughout southeast Asia, notably in southern Japan, India,…
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Our first encounter with olive oil cake came at a trattoria in our neighborhood. It sounded strange to us: We were raised in a butter culture, with a palate trained to recognize buttery goodness over margarine and cake mixes made with salad oil. But, this olive oil and basil cake (also made by the restaurant…
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It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble. Pie dough crumbles—which are the pie dough version of streusel—are used to put a pie crust “topping” over ice cream. Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara. McConnell’s…
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Today’s tip is: Keep your eyes open for new foods. Then, share them with foodie friends. Hannah Kaminsky of Bittersweet Blog discovered sea asparagus—a vegetable that grows in or adjacent to salt water—on a recent trip to Hawaii. Sea asparagus grows in warm salt marshes and on beaches, there for the foraging. It is harvested…
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