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Convert your old Filofax or Week-At-A-Glance to a kitchen diary. Keep a diary in your kitchen—or a document on your computer—of entertaining occasions and what you’ve served to which guests. It serves as a mind-jogger of what was popular, what dishes didn’t fly, who didn’t like fish, who has peanut allergies, et cetera. It…
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Coincidentally, today’s tip rides on the tail of yesterday’s goat’s milk food find. If you’re lactose intolerant, or have guests who are, it’s generally due to the larger protein molecules in cow’s milk that are more difficult to digest. Goat’s milk and sheep’s milk have smaller, more easily digestible molecules. Serve those cheeses along with…
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G’Day Gourmet Canned Tuna & Salmon: Great taste and nutrition. It’s easy to keep healthy, tasty foods at work to snack on. The temptation to grab for fat-and sugar-loaded foods can be offset with a little planning. Pack a drawer with palate-pleasers like delicious teas, fine low-sugar or sugar-free spreads and peanut butters, and…
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Don’t wait for spring cleaning: January is a good month to go through cupboards for about-to-expire foods and impulse purchases you never got around to eating. Also check your cooking oils: They go rancid. If they don’t pass the sniff test (oil that has turned smells musty and old), toss them. If you don’t trust…
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Merely switching breads can make the same old, same old seem new and exciting. Instead of sandwiching your tuna, egg salad or turkey on standard whole wheat, rye or multi-grain, think about focaccia, sourdough, semolina or walnut raisin. (Yes, you can put tuna, egg salad or turkey on walnut raisin, just like you can toss…
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