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We love this simple trick from gourmet caterer Pinch Food Design: To keep pesky bugs out of your drink at poolside or other outdoor leisure, poke a hole in a cupcake liner with a straw. If you want to create a perfect opening, get out the three-hole-punch. These multicolored cupcake liners from Wilton are well…
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Today’s tip is sea urchin: beyond the sushi bar. It was inspired by a story in this month’s Smithsonian Magazine. At the sushi bar, we always order an uni sushi or two. If they were less pricey, we would toss down half a dozen. Uni is the Japanese word for sea urchin, an ancient shellfish,…
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You don’t have to turn on the stove or the oven to make this refreshing dessert: fruit soup. Made from fresh or dried fruit, served hot or cold, fruit soups are underrepresented on American menus. Yet, they offer variety year-round. Cold soups tend to be made with seasonal fruit and are thus served in warmer…
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As we did an online search for “guava” recently, we were surprised to find that “What color is guava?” scored 2,900 searches last month. There’s obviously an interest in guava. But have you ever tried one? Guava, also known as guayaba (the Spanish name) and Bangkok apple, is a round to oval shaped subtropical fruit…
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[1] Peaches with prosciutto and a drizzle of balsamic, from Briscola by Charlie Palmer in Reno’s Grand Sierra Resort. American-made prosciutto from LaQuercia in Iowa (photo © Murray’s Cheese). [3] Prosciutto di San Daniele hams are salted for less time than the Parma hams (prosciutto di Parma). They thus have a sweeter and more delicate…
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