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Travelers to Provence and Italy have likely been served an appetizer dip and spread made of white beans. A purée of slow-cooked beans, flavored with lemon, garlic and fresh herbs, is delightful for dipping crudités and breadsticks and for spreading on bread and crackers. In Morocco, a spicier version called bissara, made with fava beans,…
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At a recent coffee and tea fair, what excited us most was not any of the fine coffees or teas, but Biscottea, a line of all-natural shortbread cookies baked with organic teas—just a touch, to provide interest. The buttery Scottish shortbread without the tea inclusions would have been good enough to accompany any cup of…
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What could be better than a healthy sweet treat that tastes great? That’s why we were buzzing when we recently discovered the Bumble Bar, handcrafted in microbatches in Spokane, Washington (just 154 bars are made per batch). While not made with honey, they evoke a gourmet version of those sesame-honey candies—but they’re soft and pose…
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More than 18 months ago, we were invited to a party in San Francisco to celebrate the anniversary of one of our favorite cheese makers, Cowgirl Creamery. Many great American cheese makers brought their best cheeses to the celebration. But what we remembered most following that assembly of fine fromage were the enchanting, irresistible flatbreads…
Continue reading “TOP PICK OF THE WEEK: Rustic Bakery”
Probiotics with panache: Here, we added fresh blueberries to Chobani’s blue- berry yogurt (the Chobani fruit is on the bottom). Chobani Greek Yogurt is a welcome newcomer to the yogurt case. More like sour cream than American-style yogurt, it will overcome resistance from some people who don’t care for the tart tanginess of traditional…
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