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If you read history or old literature, you encounter cornmeal. A flour ground from dried maize (corn), it’s been a staple for millennia, feeding the native populations of the Americas and, later, the Colonials. Ground to fine, medium and coarse consistencies, cornmeal is used to make everything from tortillas and cornbread to cookies and cakes.…
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Yesterday we attended the Coffee & Tea Festival in New York City (sign up for the newsletter and get advance notice of future shows). We had some terrific coffees and teas and will report on our discoveries in future blog posts and product reviews. But for today, some notes about how you can make the…
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[1] Enjoy cheesy grits or plain grits for breakfast, lunch or dinner (photo © Anson Mills). [2] Grits are made from both white and yellow corn (photo © Anson Mills). If your only exposure to hot cereal is instant packages of oatmeal, you’re depriving yourself of a real treat. For us, Cream Of Wheat,…
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Buy eat, eat it, freeze the leftovers. Photo courtesy iGourmet.com. Common belief is that you shouldn’t freeze cheese. Freezing can change the texture, making many cheeses grainy or crumbly. That’s because of the water content of cheese. It turns to ice and breaks apart the curds. But you definitely can freeze cheese. If the choice…
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Yesterday we suggested that you roast fish more often and included an easy recipe. The only difficult part of roasting fish is determining when it’s done. A key reason some people don’t like fish is because they grew up with overcooked, dry, “fishy” fish. While each recipe has time guidelines, it requires some experimentation with…
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