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Cherry season is fleeting—just a couple of weeks in some locations. It is also frustrating because we’re not having a good cherry season this year. Every cherry we’ve sampled has been bland. They look good but don’t deliver on the palate. The term “cherry-pick” is a hint. The expression comes from harvesting the fruit: The…
Continue reading “Cherry Tart Recipe & How To Select The Best Fresh Cherries”
Who could resist a frisée salad with pork belly, prosciutto and truffle vinaigrette? And how about that poached egg? Photo courtesy Due Forni | Las Vegas. People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas. To a bed of…
Continue reading “TIP OF THE DAY: Poached Egg As A Glamorous Ingredient”
Yesterday we presented the first five of the world’s 10 spice blends you should know: adobo from Mexico, chili powder from Mexico, five spice from China, garam masala from India and jerk from Jamaica. Even if you won’t be cooking with them anytime soon, you should know them: They’re popular global, popping up in fusion…
Continue reading “TIP OF THE DAY: Spice Blends You Should Know, Part 2”
Today we present spice blends you should know, even if you aren’t about to use them immediately. Seasonings are the easiest ways to add different flavors to foods. If you’re looking at dieting with a month of broiled chicken or fish, for example, each of these blends will make each plate taste different. While the…
Continue reading “TIP OF THE DAY: 10 Spice Blends You Should Know, Part 1”
No fresh raspberries? Make chocolate raspberry jam. Photo courtesy McConnell’s Ice Cream. When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin. How about vanilla orange marmalade, a riff on the…
Continue reading “TIP OF THE DAY: Create Your Fantasy Custom Ice Cream Flavors”
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