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Today’s tip is from Chef Johnny Gnall: Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods. In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to…
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Celebrate National Strawberry Ice Cream Day by tasting 4-6 different brands. Your favorite may surprise you. Photo courtesy Wisconsin Milk Marketing Board. Today is National Strawberry Ice Cream Day, a good excuse to have an ice cream tasting. Most of us keep buying Brand 1 out of habit; but perhaps we’d prefer Brand 2,…
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Bid adieu to one of food’s icons, the Morton Salt Girl, whose highly refined, iodized salt is too salty for table use. Instead, accent your food with the far more vivid flavors of sea salts. Sea salts are dehydrated from ocean water. They are not refined like table salts, so contain traces of calcium, iron,…
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Entertain with tapas: Start with a good cookbook. Photo courtesy Knopf. Is there a tapas bar in your town? About 20 years ago, this style of eating from Spain—which consists of grazing on several smaller plates of food instead of an appetizer and a main course (like dim sum)—began to take hold in parts…
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Roasted piquillo chiles stuffed with tuna, crumbled Manchego cheese, capers, parsley and a touch of lemon juice. Photo courtesy DeLallo Foods. Today’s tip is an easy way to expand your culinary horizons: Try a new ingredient each month (if you’re ambitious, each week). Work it into different recipes and decide if it deserves a…
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