TIP OF THE DAY: Make Your Own Flavored Salt

TOP: Flavored salts from Saltopia. Center: Trio of homemade flavored salts from Chef Eric LeVine | Steamy Kitchen. Bottom: Close-up of Szechuan Pepper Salt.   Do you use flavored salt? Is your spice cabinet as packed with different flavors as ours is? We have 10 jars of artisan* flavored salts, of which we often use…
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TOP PICK OF THE WEEK: Tony Roma’s Heat & Eat Barbecue

Top: We love these meaty boneless ribs. Center: Look for this package in your supermarket. Bottom: Baby back ribs. All photos courtesy Tony Roma’s.   We try to avoid barbecue joints because way beyond the barbecue, we fill up on cornbread, buttermilk biscuits, cole slaw, mac and cheese and banana pudding. We feel overstuffed now,…
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Garlic Bread, Old School & New School & A Garlic Crostini Recipe

American-style garlic bread is a descendant of Italian bruschetta and crostini. The first recipe we found was published in 1940 in Edith Barber’s Cook Book, written by the editor of the New York Sun food column. [Source] The Americanized version used a baguette or narrow loaf of Italian bread, substituted butter for oil, mixed with…
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Halos Mandarins, Plus Mandarins Vs. Oranges, The Difference

[1] Keep a bowl of Halos or other mandarins on your kitchen counter, for a nutritious, 35-calorie grab-and-go snack (photos #1 and #2 © Wonderful Foods). [2] Halos, unpeeled and peeled. [3] A yogurt parfait with clementine mandarins and raspberries (photo © Hannah Kaminsky | Bittersweet Blog). [4] Mandarins vs. orange. Of course, each has…
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TOP PICK OF THE WEEK: Peter Pan Simply Ground Peanut Butter

Peter Pan’s Simply Ground is part creamy, part crunchy. Photo courtesy Mastercook.com.   Something great has happened in the world of peanut butter. Peter Pan has introduced all natural Peter Pan Simply Ground Peanut Butter. What’s new about that, you ask? While there’s plenty of all-natural peanut butter on store shelves, Simply Ground is delightfully…
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