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For the past couple of weeks, we’ve been snacking away on Cheddies, Hint and Nature’s Bakery. 1. CHEDDIES CHEDDAR CRACKERS Cheddies were a serendipitous food find. We were at an enormous trade show—think the Disneyland of food, occupying an entire convention center. After tasting samples, for four hours straight, we could not try…
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[1] Mixed seafood salad with black rice (photo © DeLallo). [2] Italian black rice (photo © InHarvest). [3] When cooked, black rice becomes purplish (photo Hannah Kaminsky | THE NIBBLE). [4] Gulf shrimp (photo © I Love Blue Sea). [5] Cooked lobster meat from Get Maine Lobster (photo © Get Maine Lobster). One of…
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August 1st is National Spritz Day, and we’re going to have an Aperol Spritz. (August 13th is National Prosecco Day, when we’ll have another one.) While we’d always perused the specialty cocktail menu at restaurants for some interesting combination of ingredients (the type of recipe you’d never thought to put together), our colleague Rowann has…
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Here’s a fusion of two favorites—a tuna sandwich and a Caprese salad—on our favorite sandwich bread, a baguette (photo #1). The tuna salad is Italian-style and tangy, seasoned with oil and vinegar instead of mayonnaise. Add to that creamy mozzarella, winey kalamata olives, and fresh basil and tomatoes, and you’ve got a winner. Returning from…
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Zucchini is at its lowest price of the year: time to get out your spiralizer and make zoodles (zucchini noodles, a.k.a. zucchini spaghetti). If you don’t have a spiralizer and don’t want to buy one, you can find ready-to-cook zoodles in most supermarkets. DeLallo created this zoodles recipe using their passata rustica tomato puree, briny…
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