Lavender-infused butter, a layer of semisweet chocolate and sprinkling of sea salt give this version of Rice Krispie Treats a grown-up twist. Think of them as sophisticated adult Rice Krispie Treats…although the kids won’t refuse their fair share.

The better the chocolate you use, the better the result. The recipe makes 20 bars.

Ingredients

 
*Culinary lavender is grown without pesticides. Lavender for potpourri may be covered in chemicals.

Preparation

1. MELT butter in large pot over low heat. Add lavender and salt and cook for 5 minutes to infuse the butter, stirring frequently.

2. ADD marshmallows. Cook until they are completely melted, stirring constantly.

3. REMOVE pot from heat. Add cereal and stir until well combined. Spread mixture onto a large jelly roll pan. To create an even layer, place a piece of wax paper over the pan and gently roll over with rolling pin.

4. MELT chocolate using a double boiler over medium heat, stirring constantly. Alternatively, place chocolate in a microwave-safe bowl and heat 1 to 2 minutes, stirring every 30 seconds.

5. SPREAD chocolate evenly over marshmallow mixture. Sprinkle with sea salt. Add the optional holiday garnish.

6. REFRIGERATE pan at least 30 minutes before cutting bars and serving.
 
FIND MORE OF OUR FAVORITE GOURMET COOKIE RECIPES.
  

But it took some etymological evolution to create the chaser we know today. Originally, the term referred to a drink of liquor consumed to kill the aftertaste of coffee or tobacco.

Say hello to the reverse of the modern chaser: There is no term for it, so we’re calling it a “leader” (leading is the reverse of chasing). It’s a glass of sparkling water served before a coffee or liquor, to clear the palate.

We didn’t invent the idea: It came to us from Ferrarelle, Italy’s favorite naturally sparkling mineral water, which is readily available across the U.S.

Ferrarelle caught the trend from Italian baristas.

The trend seems to have begun in coffee bars in Milan, Italy. Order an espresso and a small glass of sparkling water appears first.

So, be the trendsetter in your crowd. You may even teach your local barista a thing or two.
 
WANT TO KNOW MORE ABOUT ESPRESSO & ESPRESSO-BASED DRINKS?

Check out our Espresso Glossary. You’ll discover the different types of espresso drinks and the history of espresso.

Typical mixed drinks can pack on the calories. The standard 1.5 ounce serving of 80-proof alcohol has 96 calories, which seems reasonable. But start to add mixers:

 
But there are calorie-saving solutions:

 
LOOK FOR REDUCED CALORIE READY-MADE COCKTAILS

One easy way to control a sweet cocktail while controlling the calories is the new line of VitaFrute cocktails from VeeV Spirits, in Margarita, Organic Lemonade and Organic Cosmopolitan. The base spirit is VeeV, the world’s first spirit made from the superfruit açaí.

The suggested retail price of VitaFrute is $13.99 to $14.99 per bottle. Learn more about VeeV spirit and VitaFrute cocktails at VeeVLife.com.

Here are more tips to cut back on the calories in cocktails:

HOW TO REDUCE THE CALORIES IN MIXED DRINKS

VeeV, the açaí-based mother spirit of VitaFrute cocktails.

 
Finally, our favorite calorie-saving cocktail strategy:

 
If you’ve got additional tips, use the Contact Us link to send them in!

Tofu is a wonderful ingredient for salad dressing, adding protein and fiber to a condiment that typically has neither.

This recipe was created by Debi Mazar and Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin. They used House Foods Organic Soft Tofu, but you can use any soft/silken tofu.

ABOUT SALSA VERDE

Salsa verde is a cold rustic sauce/dressing that typically includes anchovies, capers, garlic, olive oil, onion, parsley, vinegar and sometimes, mustard. The parsley provides a green tint. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables.

Another variation of the recipe, gremolata, is the traditional accompaniment to osso bucco, the popular braised veal shank dish.

Salsa verde is a great accent to many dishes. And because it’s so flavorful, you can cut back on added salt.

Use it as a condiment with meat (from lamb, pork or rib roast to veal and venison), poultry, pasta, potatoes and other vegetables (we love it with sautéed string beans) or salad.

The salsa verde concept probably originated in the Near East some 2,000 years old. The Roman Legions brought it back home to Italy, from where it traveled to other countries.

In their recipe, Debi and Gabriele substitute tofu for the olive oil.

HEARTS OF ROMAINE SALAD WITH TOFU SALSA VERDE (SALAD DRESSING)

Dressing Ingredients

1. COMBINE tofu, parsley, capers, anchovies, garlic, and lemon juice in a food processor and blend until smooth.

2. PLACE romaine and other salad ingredients in a large bowl and toss with salsa verde. Leftover dressing can be kept refrigerated in a covered container for 2 days.

VARIATION: To make this recipe vegetarian/vegan, replace the anchovies with 2 more teaspoons of capers.

Find more delicious recipes with tofu at House-Foods.com.

Homemade ramen soup Photo courtesy
MalaysianKitchenNYC.com.

Packaged ramen soups are popular with some people because they’re inexpensive yet tasty.

And salty. There’s much more much salt in packaged ramen soups than is good for you. One label we checked had 1434mg of sodium which is 60% of your Daily Value of salt; and if you eat the whole package (two servings), you’ve exceeded your Daily Value.*

So here’s an easy solution: Make your own ramen soup. It’s easy, and you can make as large a batch as you like. It’s also a great catch-all for leftover pasta, meats and veggies. Just follow this recipe template:

Choose Your Base

Buy beef, chicken or vegetable broth or stock, preferably low sodium. If you like to make your own stock, by all means, use it. If you find yourself with pork bones, make pork stock.

Taste your stock; if it needs a bit more salt, use low sodium soy sauce.

You can select any pasta width or shape, from slender angel hair to flat fettuccine to round spaghetti or spaghettini. There’s no reason why you can’t use very wide pasta, like papparadelle, or nonwheat pasta such as rice noodles or cellophane noodles. (See our Pasta Glossary for the different types of pasta).

Even though ramen is a noodle soup, if you’re carb counting, you can leave out the pasta altogether and add more veggies.

Choose Your Protein

Protein is one of the standard ramen toppings, but we like to break it out from the vegetable toppings.

As mentioned earlier, ramen soup is a great way to use leftovers: cooked ground meat; fish or seafood including sliced fish cake (kamaboko, a type of surimi, Japanese processed seafood that includes imitation crab leg); sliced beef, lamb or pork; a soft- or hard-cooked egg or tofu.

Customize the recipe to your preferences (every recipe!). There’s no reason that you can’t use a combination of proteins.

Choose Your Toppings

You’re the cook and the consumer, so add whatever toppings appeal to you. Consider bamboo shoots, bean sprouts, bell pepper, cabbage, corn, mushrooms, pickled ginger or plums, seaweed or spinach and thin-sliced scallions.

Choose Your Seasonings

We feel strongly about adding fresh herbs to every dish. For Asian soups, we particularly like basil and lemongrass, but don’t leave out the parsley that’s hanging out in the produce drawer.

If you like heat, add thin-sliced of your favorite chile. For more depth of flavor in the broth, add a spoonful of miso paste.

Add Some Color

We also like a touch of color to every dish. While it isn’t traditional, try a garnish of finely-diced red bell pepper or hot red chile.
 
WHAT EXACTLY IS RAMEN?

Ramen is a Japanese noodle dish made with Chinese-style wheat noodles (as opposed to rice noodles), served in a meat- or fish-based broth. It’s a meal in a bowl, often enjoyed for lunch.

Toppings vary widely based on local preferences. Every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu, Japan’s southernmost prefecture, to the miso ramen of Hokkaido at the opposite end of the archipelago.

Ramen is of Chinese origin, but there is debate over the etymology of the word. One of several theories is that ramen is the Japanese pronunciation of the Chinese word lamian, meaning “hand-pulled noodles.”

*Daily Value nutrient targets, set by the government, vary by age, gender and calorie intake. For adults under 50, the Daily Value for sodium is 2300 mg/day. As long as we’re on the topic, other DVs to watch include cholesterol, 300 mg/day; fiber, 25 g/day for women, 38 g/day for men; saturated fat, 10% of total calorie intake. It is worth noting that for sodium, cholesterol and saturated fat, eating less than the DV is beneficial; for fiber, eating more is beneficial.