HOLIDAY: Whisky Chocolates For Robert Burns Day

When you sang “Auld Lang Syne” on New Year’s Eve, did you recall that it was first a poem by Robert Burns, the national poet of Scotland (1759-1796)? His birthday, January 25th, is celebrated in Scotland as Burns Night. Family and friends gather for an evening of good food and company. It’s a warm and…
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FOOD 101: Pizza In America – Pizza Holidays

[1] The classic, a Margherita pizza is a cheese pizza topped with fresh basil (photo © Nadezhda Filatova | Unsplash). [2] Slices topped with fresh arugula (photo © Sahand Hoseini | Unsplash). [3] Pile it on! This pepperoni pizza has veggie companions: black olives, fresh basil and tomatoes (photo © Like Meat | Unsplash). [4]…
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FOOD ART: Boursin Cheese With Tomato Flowers

Some “food art” can only be achieved by professional food stylists. We’re always delighted to come across something simple, that we can make ourselves. Serve the tomato flowers with a round of Boursin as an appetizer, or use individual “flowers” as an individual plate garnish. Thanks to Boursin for the idea.     RECIPE: BOURSIN…
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TIP OF THE DAY: Seacuterie Instead Of Charcuterie

[1] A seacuterie plate from Oceana restaurant, with octopus salami, gravlax with dressed microgreens, and crab spread on toasted baguette (photo © Paul Johnson | Oceana Restaurant). [2] A put-it-together seacuterie board: You can purchase most of what’s here. Here are the recipes fi=or the rest (photo © Wild Alaska Food). [3] An ample lunch,…
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PRODUCT OF THE WEEK: Kickin’ Kream Mustard

[1] Our new favorite mustard to slather on almost everything (photos #1 and #2 © Milo’s Whole World Gourmet). [2] Sweet, hot, creamy and delicious! [3] You can also use it as a dip (photo © Betty Crocker—here’s the recipe for the Honey Mustard Chicken).   Our new favorite mustard condiment is Kickin’ Kream Mustard…
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