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Dessert stacks are easy to make. Photo courtesy Filicori Zecchini. Call it a dessert stack, a mock mille-feuille (Napoleon) or whatever you like: It’s a really easy way to serve an impressive and fun stacked dessert. Graham crackers, pound cake and loaf cake, phyllo or wontonscan be used as the base, filled with bananas,…
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An avocado boat, Southwestern style. Photo courtesy Avocado Central. If your principal enjoyment of avocado is in the form of guacamole, allow us to suggest an avocado “boat”—a stuffed avocado half. When our grandmother held her weekly card parties with “the ladies,” their choice of luncheon was Avocado Boat With Crab Salad. Not surprisingly,…
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Peanut butter as a dessert topping. Photo courtesy Sugarland Bakery. Looking for a garnish for your dessert? Grab that jar of peanut butter. Add sweetener to taste (agave, honey, maple syrup, sugar or noncaloric sweetener). Consider a pinch of cinnamon. Then pipe the peanut butter from a pastry bag. You can use a plastic…
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Like many gourmet supermarkets, ours has a large olive bar that entices us to scoop different varieties at each visit. Why not: Olives are a healthful, lower-calorie snack. There’s a pitted spicy olive mix that we especially like to serve with drinks and toss into salads. We like the visual of different colors and sizes,…
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If you grill with wood chips, how do you decide which chips to use? You may have your own system, or simply like mesquite with everything. But McCormick has added a bit of culinary science to the process. Here the company provides recommendations for specific wood chips to pair the right intensity wood with particular…
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