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[1] Serve membrillo (top left) with a charcuterie and/or cheese board. You can serve it whole or pre-slice it (photo courtesy Volpi Foods). [2] Homemade membrillo from food photographer and stylist Melina Hammer. [3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar). Membrillo (mem-BREE-yo) is a semisoft cheese condiment…
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November 1st is National Vinegar Day. While we’ve written about the different types of vinegar, today we’re focusing on rice vinegar, also called rice wine vinegar though it’s not made from rice wine. Rice vinegar, made by fermenting rice, is the prevalent vinegar in China, Japan, Korea and Vietnam. Basic rice vinegar ranges from colorless…
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[1] Blender eggnog takes just five minutes (photo courtesy Kitchen Gidget). [2] Even easier option: Buy the eggnog and add your own spirits (photo courtesy Hood Dairy). “Eggnog season” conventionally runs from Christmas season through the New Year. But why not celebrate before then with pumpkin eggnog, from the harvest season through Thanksgiving? You…
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We love this idea from food photographer and creative cook Melina Hammer, via Handsome Brook Farm. Handsome Brook Farm is a pioneer in organic pasture-raised eggs, with distribution on the East Coast. We can assure you that in blind tastes tests two years apart, organic eggs were the clear winner over other eggs. Which brings…
Continue reading “TIP OF THE DAY: The New Deviled Egg Isn’t Deviled”
With Halloween coming up, most of us will be nibbling more candy than usual. At least when you eat candy, you know that you’re eating sugar, and can monitor your intake. But added sugars have infiltrated our lives in a food intake way in a covert way, from sugar-laden products like barbecue sauce, to sugar…
Continue reading “TIP OF THE DAY: Check The Hidden Sugar (Added Sugar) In Your Food”
