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July 2nd is National Anisette Day, celebrating a clear, anise-flavored liqueur that became popular in Italy in the 1800s. It is usually made from aniseed, although it can also be made from fennel, licorice, star anise, or a blend. Before commercial production, people made their own liqueurs (and made their own wine, brewed their own…
Continue reading “Anisette Vs. Sambuca Difference (Plus Pastis & More)”
For your summer cookout menus, how about this tasty Grilled Jalapeño, Corn, and Bacon Idaho® Potato Salad? Equal parts spicy and sweet, it’s made with Idaho® red potatoes, bacon, jalapeños, corn, onions, sour cream, honey and mayonnaise. If you can, make it in the morning, or the night before, to let the flavors meld. …
Continue reading “RECIPE: Not Your Mother’s Potato Salad…Grilled, With Bacon, Corn & Jalapeno”
Today’s tip comes via one of our favorite artisan tea blenders, Tay Tea. It’s blue tea, an herbal tea from Thailand that made its way here a few years ago. It still remains largely under the radar, except at artisan tea shops that blend their own teas. Butterfly pea flower tea is made by steeping…
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[1] A Red Ranger chicken, a heritage cross created by Root Down Farm. Get yours from Good Eggs (photo © Good Eggs). [2] The Red Ranger chicken, ready to eat (photo © Good Eggs). [3] The Brahma breed of heritage chicken. Here’s more about it (photo © The Livestock Conservancy). [4] The Campine breed of…
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Want a super-easy dessert for July 4th weekend? This trifle combines sweetened, beaten cream cheese with fresh berries. There’s no cooking: Just add sugar and vanilla to the cream cheese, and layer it with the berries. It’s like an unbaked cheesecake, a nice change from the classic British custard-and-pound-cake trifle. Thanks to Taste of Home…
Continue reading “JULY 4TH: Easy Trifle Dessert Recipe”
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