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It’s easy to brew better coffee. Photo courtesy Filicori Zecchino. Do you buy more coffee outside the home because you can’t brew a better cup of coffee? Consider this checklist to improving your home efforts: 1. Start with a clean carafe. Coffee has oil that builds up in the carafe. You can’t see it,…
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The Ataulfo, or Champagne, mango. Photo courtesy ILoveMangoes.com. When you think of mangoes, you may think of the familiar reddish-green mangos and wonder about the petite golden-yellow ones that some people call baby mangoes. They’re Ataulfo mangos from Mexico, also commonly called Champagne mangoes, and they’re in season now. Mango lovers prefer them to…
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[1] Flower-like “shooters” and other specialty shapes (photo by Katharine Pollak | © THE NIBBLE). Today is National Licorice Day. There is much debate in the U.S. over Red Vines versus Twizzlers, but if you haven’t had English or Australian liquorice, as they spell it, you haven’t had great licorice. The natural flavors and…
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Quick: What’s a rosé wine? It’s a type of wine that gets some of its rosy color from contact with red grape skins, but not enough to qualify it as a red wine. It can be made anywhere in the world, from almost any grape (or a mix of different grapes); it can be made…
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A tagine (tah-ZHEEN) is a Moroccan stew of vegetables with meat, poultry, fish or seafood. More specifically, it’s a Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked, originally over coals. (A similar dish, tavvas, is made in Cyprus.) There are traditional clay tagines, some…
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