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There’s nothing better than fresh herbs to add flavor to your cooking—and herbs are virtually calorie-free. They enable you can use less salt, too. Beyond what is called for in recipes, we add them to every meal of the day, from breakfast eggs and grits to salads (snip fresh herbs onto the greens or into…
Continue reading “TIP OF THE DAY: 10 Things To Do With Extra Herbs”
Mango is a fruit we think of as summery: tropical, juicy, yellow-orange and just heavenly as sorbet and in a frozen Mango Margarita. But mango is a year-round fruit, with different varieties coming into season at different times. So it can be enjoyed in desserts, incorporated into dips and relishes, and enjoyed in hundreds of…
Continue reading “TIP: Mango, A Year-Round Fruit”
With Labor Day festivities on the near horizon, how about something new and different on your burger menu? Head to the nearest Wal-Mart Super Store and look for the ground salmon and whole filet burgers from MacKnight Food Group. Your local fishmonger should also be able to help you out with house-ground salmon burgers. In…
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Forget the bottled dressing and mix your own. Here, a balsamic vinaigrette: olive oil and balsamic vinegar. Photo by Elena Thewise | IST. Having spent the weekend at a home with a fridge-full of bottled dressings, we’re inspired to revisit the homemade vinaigrette. It’s better, it’s cheaper and it takes up less space—no space…
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Cookies on parchment paper. Photo courtesy King Arthur. We’ve gotten a few inquiries about waxed paper versus parchment paper. The easiest way to remember which to use is that wax melts when it’s near heat. So: Parchment paper can take the heat. It’s thinly coated with silicone, which is nonstick and heat-resistant. It’s nonstick,…
Continue reading “TIP OF THE DAY: Parchment Paper Vs. Waxed Paper”
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