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Boyajian was a pioneer in infused oils and vinegars, introducing its delicious condiments to the marketplace some 25 years ago. From the beginning, their basil oil, chile oil, garlic oil, oregano oil and rosemary oil added zing to our everyday cooking—pure olive oil infused with fresh herbs. Moving with the times, Boyajian has added chipotle,…
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Add enough protein to a lentil or bean soup and you’ve got a main course. Ham and sausage pair deliciously with beans and legumes. Photo courtesy McCormick. As we published the post below, for acorn squash soup with gnocchi, we thought about soup as a main course. To turn a first course into a…
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Three easy ways to make simple syrup.
A beautiful blue: fourme d’ambert is made from pasteurized cow’s milk in Auvergne. Each wheel is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Photo courtesy Murray’s Cheese. We have friends who are French cheese snobs. They grew up on it, they love it, and…
Continue reading “TIP OF THE DAY: French Cheeses With American Meals”
Make this for your Valentine. Photo courtesy Amoretti. Ever wish you could create latte art? Today’s the day to practice a heart design in your latte. We love latte art: animals, cross-hatches, ferns (rosettes), hearts, flowers. The ephemeral milk foam adds a smile to the coffee. We looked for a book on latte art,…
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