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Black truffles are among the costliest foods in the world. The finest can cost more than $2,500 a pound. Fortunately, you don’t need a pound to enjoy their unique musky aroma and distinctive flavor. Even the chips and flakes that fall off the whole truffles are costly. They‘re used to make truffle oil and truffle…
Continue reading “PRODUCT: The Best Truffle Popcorn”
An abundance of lovely winter squash is coming into season. Make the most of the bounty with this dessert squash recipe from Amy Topel of TheGreenGuide.com. Baked in individual ramekins, this squash soufflé recipe is a lighter alternative to pumpkin pie. You can use butternut squash or any of your favorite winter squash. Here’s…
Continue reading “VIDEO OF THE WEEK: Butternut Squash Soufflé”
Use a bowl or basket of heirloom tomatoes as an edible centerpiece. Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production. The tomatoes can be found in a wide variety of colors, shapes, flavors and…
Continue reading “TIP OF THE DAY: Edible Centerpiece”
Make a beautiful potato salad with Yukon Gold and Purple Peruvian potatoes. Photo © Svetlana Kolpakova | Dreamstime. You can add instant excitement to most recipes that use mayonnaise by switching regular mayo for wasabi mayonnaise. The Japanese condiment pairs easily with American foods. We’re now addicted to wasabi mayonnaise potato salad, wasabi coleslaw, wasabi…
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As the saying goes, if you can’t lick ‘em, join ‘em. If your kids want junk food instead of vegetables, give them vegetables packaged like junk food. And proclaim that those veggies are, in fact, junk food. That’s what the 50-odd carrot growers behind BabyCarrots.com have done. In what is perhaps the best food campaign…
Continue reading “NEWS: Carrots, The New Junk Food”
