We love them for light meals, snacking or dessert. Now, we hope that the flavors will resonate with Americans, so retailers will keep them on the shelves.

Chobani Bite. How about about Chocolate Mint or Honey With Ginger, the new flavors of Chobani Bite, the 3.5-ounce, 100-calorie cups sold in four-packs. We’re crazy about both, so delightful that we can happily trade in those less-healthful snack options.

Standard Cups. Low-fat Apricot, Coconut, Key Lime and Orange Vanilla and non-fat Blackberry are the newbies in six-ounce cups. If you like coconut, it’s the winner. We wanted “seconds” immediately! The Orange Vanilla was a bit of a disappointment, because we were expecting “Creamsicle.” The flavors are a lot less pronounced. But we’d gladly have more of the others.

Chobani Flip. With dry ingredients that flip over into the yogurt, flavors include Blueberry Power–with chia seeds, hemp seeds and walnuts; Nutty for Nana with honey roasted salted almonds and dark chocolate in banana yogurt; Peachy Pistachio with pistachio and dark chocolate; and Tropical Escape, pineapple coconut yogurt with toasted coconut, hazelnut and granola.

Chobani Champions. For kids, there’s Flyin’ Dragon Fruit Greek Yogurt. This exotic fruit from the cactus family tastes like a blend of kiwi, mango, pear and watermelon. If you’ve never seen one, here’s a photo.

There are other flavors—14 in total—and most retailers have space to carry only a selection of them. But take a look in your store and “spoon in,” as they say at Chobani.

FOOD TRIVIA

 
NOTE: As we write this, there’s a recall of some Chobani products due to mold that causes swelling container tops and bad taste. A couple of the products we received from Chobani had this problem; the majority were just fine. While Chobani looks into its production issues, don’t deprive yourself of its yogurts. The suspect yogurts, with code 16-012, are hopefully off the shelves.

Certain recipes—angel food cake, egg white omelets, macaroons, marshmallows, meringues/pavlovas, seven-minute frosting, white cake and some soufflés—use only the egg whites. Here’s what to do with the extra yolks:

SAUCES WITH EGG YOLKS

 
DESSERTS WITH EGG YOLKS

MORE IDEAS FOR EGG YOLKS

 
HOW TO STORE EGG YOLKS

Egg yolks tend to dry out after a few days in the fridge, and especially in the freezer. The gelatin in the yolk causes it to thicken when frozen. Store yolks in the fridge in an airtight container with a few tablespoons of water. Plan to use them quickly.

If you have too many to use, you can beat and freeze the egg yolks. Follow these instructions from the American Egg Board, which offers detailed information on storing eggs in every form.
HOW TO STORE EGG WHITES

Egg whites can be stored, covered, in the fridge for a few days; but if you’re not going to use them immediately, freeze them. Place each egg white into an individual compartment of an ice cube tray. Freeze and transfer to a freezer bag. Then, just defrost what you need at room temperature.

Yes, we’ll be publishing an article on what to do with those leftover whites!

 
HOW MANY TYPES OF EGGS CAN YOU NAME?

Check out the different types of eggs in our Egg Glossary. You’ll be surprised!

Well, it’s about time! Considering the proliferation of non-dairy milks populating grocery stores, it seems unthinkable that cashews have been entirely missing in action. Until now.

Who better to unleash the world’s first commercial cashew milk than So Delicious, having proven their mastery of both frozen and refrigerated dairy-free delights? Before I even realized my own unfulfilled nut milk desires, this turned out to be the creamy drink I had been waiting for all along.

Almond milk is my typical go-to milk alternative, the prime candidate for drinking, baking, cooking, and yes, ice cream-ing.

New cashew milk from So Delicious. Photo © Hannah Kaminsky | BittersweetBlog.com.

Currently offered in Unsweetened and Unsweetened Vanilla, my only hope would be that the line takes off and expands to include a chocolate option.

A very subtle nutty flavor defines thee background flavor, distinctly cashew in essence, and easily minimized when mixed into other recipes. Bearing a clean flavor with no sugar to speak of, they can seamlessly work in any application, a testament to their versatility.

In short, if you don’t give these cashew milks a try, you’re seriously missing out! They may very well replace my almond standby, at least once they gain wider distribution in more mainstream grocery stores.

So Delicious products are certified Kosher (parve) by Kehilla Kosher.

—Hannah Kaminsky

Surprise: Cashew “nuts” are not true nuts but seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree.

Another surprise: Cashews are always sold shelled, because the inside lining of the shells contains an inedible, caustic resin. This “cashew balm” is used to make varnishes and insecticides!

But the bounty inside the shell is a most delicious, nutritious nut/seed, with one-quarter cup providing copper (37.5% DV), magnesium (25% DV), manganese (28.4% DV), phosphorus (20.3% DV) and tryptophan (DV 28.1%), as well as iron, selenium and zinc.

Cashews’ high antioxidant components also help to lower risk of cardiovascular and coronary heart diseases.

Cashews have a lower fat content than most other nuts, and most of it comprises heart-healthy monounsaturated fats (the same fats found in olive oil).

So dig in—or drink up!

Let lettuce take the place of tortillas, bread, and other refined-carb, low-nutrition sandwich wrappers. Turn them into lunch or snack fare—or as in the photo, hors d’oeuvre.

Lettuce wraps are fun food. You’ll get family members to eat more fiber and snack healthier. You can even create a groovy hors d’oeuvre.
 
 
LETTUCE WRAPS: PICK YOUR FILLING

First decide on your filling(s):

 
Use romaine hearts or Boston (bibb) lettuce for the wraps.

Lettuce wraps are fashionable, appearing here at a red carpet party in New York City, filled with crab salad and accompanied by Champagne. Photo © Adam Sung | Chandon USA.

While domestic blueberries are still in markets, add some of the high-antioxidant, zingy nuggets to wrap sandwiches.

Ingredients

1. COMBINE yogurt, mayonnaise, celery, and salt in a medium bowl. Gently stir in chicken and blueberries.

2. MAKE a stack of tortillas separated by damp paper towels, and warm in the microwave: Microwave on high until hot, 30 to 60 seconds.

3. PLACE warm tortillas on the counter. Top each tortilla with a lettuce leaf. Scoop about ½ cup chicken-blueberry salad on each lettuce leaf.

4. ROLL each tortilla into a cylinder. Cut each in half or thirds. Secure with toothpicks, if desired. Serve immediately or wrap tightly in foil and refrigerate.
 
 

Fresh goat cheese logs and tubs of honey goat cheese spread are available in supermarkets nationwide. Producers from Coach Farms to Montchevre make it.

While these products mix honey into the milk during the production process, you can create your own variation at home. Just drizzle honey over a conventional log of goat cheese.

It’s simply delicious at breakfast, lunch, dinner and for dessert. It’s special for entertaining. It’s a winner.

Read the full review to see why we’re in love with honey goat cheese, where to find it and how to serve it.
 
MORE ABOUT GOAT CHEESE