What’s up, Doc? It’s International Carrot Day and we’re making carrot fries for dinner. They’re baked carrot fries, so much easier than deep frying these days. Not to mention, they’re a healthier alternative (less fat and calories).

We’re making ours in the air fryer, coating them with Parmesan, and doing a flavored ketchup tasting: bacon, smokey, spicy, and truffle.

> The history of carrots.

> More carrot recipes.

> A year of carrot holidays.
 
 
RECIPE: CARROT FRIES

You can serve this recipe with a more elegant dip than ketchup—aïoli, hot honey, peanut sauce, spicy mayo, even hummus or Greek yogurt flavored with herbs and garlic.

You can peel the carrots or not. See the discussion below.

This recipe uses standard American seasonings, garlic and onion powders. But you can use anything in your spice cabinet, from cumin and garam masala, or za’atar, to the heat of Cajun seasoning, chipotle, or other ground chile.

Minced parsley adds brightness to the layers of flavor.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with parchment paper (we use air fryer liners).

2. COMBINE the olive oil, Parmesan, cornstarch, and seasonings in a bowl and mix well. Add the carrots and toss to coat well.

3. SPREAD the carrots evenly on the baking sheet in a single layer. Bake for 25-30 minutes until desired crispiness is reached, flipping the carrots halfway with a spatula.

4. GARNISH with fresh parsley and serve with dipping sauce. Eat ‘em while they’re hot!
 
 
FOR CRISPIER CARROT FRIES

Carrots don’t have the starch content potatoes do, which is why we prefer the air fryers to the oven (but either is fine).

For crispier carrot fries, toss the carrot sticks in olive oil and then in corn starch or arrowroot powder.
 
 
TO PEEL, OR NOT TO PEEL?

If you choose not to peel the carrots, the benefits are extra nutrients like vitamin C, beta-carotene, and niacin. You also reduce food waste, and can use the peels for carrot peel chips, pesto, candied carrot peels, or in smoothies, soup, or stock.

The argument for peeling is that baked peel has a slightly earthy taste and texture of the skin. Some people find them more aesthetic.

But we enjoy fries with the peel on, so we often keep it on other vegetable fries.
 
 
________________
 
*For a dairy/free vegan substitute, use a blend of nutritional yeast and cornstarch or tapioca starch.

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[1] Carrot fries with aïoli, garlic mayonnaise (the recipe). Make them in the oven or air fryer (photo © Get Flavor).

[2] Grated Parmesan gives the fries a bit of cheesiness and flavor (photo © London Deposit | Panther Media).

[3] Minced parsley adds brightness to the finished fries (photo © Good Eggs).

[4] Bugs Bunny just might trade his carrot for a plate of these fries (photo © Warner Brothers).

[1] Rainbow tacos. Pick your veggie colors from this list (photo © Maria And Ricardo’s).

[2] We also made a rainbow salad for lunch (photo © Nadine Primeau | Unsplash).

[3] Rainbow pasta. Here’s the recipe (photo © Cool Mom Eats).

[4] Rainbow spring rolls. Here’s the recipe (photo © Nutritionist Reviews).

[5] Time for dessert: rainbow sherbet. Here’s the recipe (photo © Dinner Then Dessert).

[6] Or if you prefer, a rainbow fruit tart. Here’s the recipe (photo © Ugly Duckling Bakery).

We did not find a rainbow today, National Find A Rainbow Day. It was a dry, cloudy day, lacking the water vapor/droplets and sunlight required to create a rainbow.

But we did have a rainbow breakfast taco (photo #1), thanks to Maria and Ricardo, two cousins from Mexico who brought tortillas to Boston in the 1980s.

We found the idea on their Instagram page.

Since we first saw their rainbow tacos, we’ve been making them regularly. Today, National Rainbow Day, is certainly one of those days.

It’s easy to decide what rainbow colors to put in the taco (or burrito or sandwich).

We just head to our article, Eat The Rainbow, which lists every veggie and fruit by color group: green, orange, purple, blue, yellow, and white.

We included scrambled eggs, which counted as the yellow color.

There are many more rainbow dishes to make, from pizza to sushi to desserts galore. And more rainbow holidays to celebrate, below.

If you want to find a rainbow in a hurry, head to Hawaii, “The Rainbow Capitol of the World.” Here’s more about it.
 
 
THE “HISTORY” OF THE RAINBOW

We learned in 8th grade science class that the colors of the rainbow were, in order of their place on the spectrum, red, orange, yellow, green, blue, indigo and violet (ROYGBIV). The colors are the result of light being split into different wavelengths. Red is the longest, violet the shortest.

These were the original colors described by Sir Isaac Newton. There are far more, because a rainbow is actually made up of a myriad of individual spectral colors that overlap and mix.

Modern scientists who study the phenomena of rainbows—the meteorologists, atmospheric physicists, optical physicists, and spectroscopists—have dropped the “I,” combining indigo with the blue and violet spectra.

But at the beginning, there were the philosophers†.

In fact, the first writings about rainbows come from the Greek philosopher Aristotle, who mused about their colors as far back as 350 B.C.E. He recognized that rainbows involved the reflection of light in water droplets.

 
Modern physics now explains rainbows as the result of light being refracted, reflected, and dispersed within water droplets, creating its arc of colors.

In the process, modern definitions of the spectrum of visible light have come to exclude indigo as a primary spectral color, merging it into the ranges of shades of blue and violet.

Thus, most modern physics textbooks, scientific literature, and educational materials now use the six-color model (ROYGBV).

[7] Contemplation of rainbows began with Aristotle, who was the first to write about them in a scientific manner (photo © Look Up Look Down Photography | Unsplash).

 
 
RAINBOW HOLIDAYS

 
________________
 
*When Newton first published his work on the spectrum in 1672 in the Philosophical Transactions of the Royal Society—six years after his discovery in 1666—he initially distinguished five primary colors: red, yellow, green, blue, and violet (or purple). However, when he published his comprehensive work “Opticks” in 1704—another 22 years later—he had expanded his model to seven colors: red, orange, yellow, green, blue, indigo, and violet (the familiar ROYGBIV).

†Science did not appear as a separate field until the Scientific Revolution, 1500-1700.

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April first is National Grape-Nuts Day, and that’s the truth: no April Fool.

Every American has certainly heard of, if not eaten, Grape-Nuts breakfast cereal. Beyond cereal, our 15 favorite uses for Grape-Nuts is below, along with a recipe for Grape-Nuts Pudding.

We’ll start with a brief history of Grape-Nuts.

Below are:

> The Grape-Nuts Pudding recipe.

> The history of Grape-Nuts and Grape-Nuts Pudding.

> 12 more ways to use Grape-Nuts.

> The year’s 14 cereal holidays.
 
 
THE HISTORY OF GRAPE-NUTS CEREAL

Grape-Nuts is one of cold breakfast cereals invented as part of the health care movement of the late 19th century. Before then, cold cereal was not a breakfast item.

It was initially marketed as a natural cereal that could enhance health and vitality.

As a whole-grain cereal with no refined sugar, that still rings true today: Grape-Nuts offers significant nutritional benefits with high fiber content, protein, and essential nutrients‡. The cereal is low in sugar compared to many competitors and provides sustained energy.

The pioneers were:

 
 
Why Is Grape-Nuts So Named?

Grape-Nuts contains neither grapes nor nuts but was made from from whole wheat-and-barley bread. Baked loaves are ground into crumbs, which are baked again to create the whole-grain cereal.

 
 
And The Pudding Recipe History?

In the early 1900s, to promote sales, Post advertised Grape-Nuts extensively, including contests to encourage consumers to create recipes that showed extended ways to use the cereal.

Grape-Nuts Pudding may have been one of the winners†, since the brand’s promotional materials often included recipes for it.

The recipe had become widely popular in New England households by the 1910s and 1920s. It evolved into a regional specialty and remains entrenched in New England cuisine [source: ChatGPT 2025-04-01].

> There are plenty of recipes on the Grape-Nuts website.

[8] An early Grape-Nuts ad showing the original packaging. Here’s how the box has evolved (photo courtesy Post Consumer Brands).
 
 
RECIPE: GRAPE NUTS PUDDING

Grape-Nuts Pudding is a custard dessert with the cereal providing texture and flavor. It became particularly popular in New England cuisine, where it remains a regional specialty today, especially in Maine and Massachusetts.

The basic recipe typically includes eggs, milk, sugar, vanilla, and Grape-Nuts cereal, baked until set. The cereal absorbs moisture from the custard mixture, softening while still providing a distinctive texture and nutty flavor to the finished pudding.

While early recipes for the pudding have a very mild flavor, Nancy Mock of Taste Of Home has updated the ingredients with a bit of cinnamon, maple syrup, and extra-toasty cereal. It can be served warm or chilled.

Prep time is 10 minutes and cook time is 45-50 minutes.
 
Ingredients For 9 Servings

____________

*We highly recommend freshly-grated nutmeg.

 
Preparation

1. PREHEAT the oven to 350°F. Lightly grease an 8-inch-square baking dish.

2. HEAT a small nonstick skillet over medium heat; add the Grape-Nuts. Stirring constantly, toast the Grape-Nuts for 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.

[1] Grape-Nuts Pudding can be served warm or chilled (photos #1 and #2 © Nancy Mock | Taste Of Home).

[2] A bit of garnish is optional but always welcome.

[3] A box of Grape-Nuts (photos #3, #4, and #8 © Post Grape-Nuts).

[4] April Fool! Note the bowl of cereal that consists of grapes and nuts. See the footnote†† as to why the brand’s holiday ended up on April 1st.

[5] Cinnamon perks up the flavor and aroma (photo © McCormick).

[6] As does nutmeg (photo © SCYMP | Pixabay).

[7] And maple syrup—a nice New England touch (photo © Vermont Country Store).

4. CREATE a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the nested pans on the center rack in the oven. Carefully pour hot water (from the tap or heated) into the roasting pan until it rises about three-quarters of the way up the outside of the pudding dish.

5. BAKE the pudding, uncovered, for 45-50 minutes or until the pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean.

6. CAREFULLY LIFT the pan of pudding out of the water bath and transfer it to a wire rack to cool for about 15 minutes. Slice and serve.

To serve cold, let the pudding cool completely and refrigerate it for at least 1 hour.

Store leftovers tightly covered with plastic wrap for up to five days.
 
 
12 MORE WAYS TO SERVE GRAPE-NUTS

 
 
MORE CEREAL HOLIDAYS

 
Plus

________________
 
†Sweet bread puddings were already popular in the northeastern as a way to use up stale bread. Using Grape-Nuts in place of regular bread crumbs made a more flavorful yet still inexpensive pudding.

††An April Fool’s joke? Some food professionals have speculated that the April 1st date for National Grape-Nuts Day could be a playful nod to the cereal’s misleading name. As it contains neither grapes nor nuts, it’s actually “April Food Foolery.” However, there’s no official confirmation of this theory.

‡Grape-Nuts provides several essential nutrients, particularly due to its whole grain ingredients and fortification. The specific levels of fortification have changed over time as nutritional guidelines and understanding have evolved. Today they include:
> B vitamins including thiamin (B1), riboflavin (B2), niacin (B3), vitamin B6, and folic acid, which support energy metabolism and nervous system function.
> Copper, iron, magnesium, phosphorus, selenium, vitamin D, and zinc.
> High fiber content, about 7g per serving.
> Plant-based protein, about 6g per serving.
 
 

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[1] Cherrystone clams on the half shell with a glass of Chardonnay (photo by Chat GPT 2025-03-31).

[2] Topneck clams with a glass of sparkling wine (photos #2 and #3 by FLUX 1.1 2025-03-31).

[3] Littleneck clams with a beer.

[4] A comparison of some quahog sizes, from the top: littleneck, topneck, and cherrystone. Here’s more about these and other sizes of hard-shell clams (photo © Atlantic Aqua Farms).

[5] A bowl of littleneck clams (photos #5 and #8 © Good Eggs).

[6] Mignonette sauce. The recipe is at the right (photo © Lachlan Ross | Pexels).

[7] Here’s another Mignonette sauce recipe, with advice on swapping out the vinegar and the allium (photo © New York Times | Joel Goldberg photographer | Barrett Washburn food stylist).

[8] Cracked pepper is an essential ingredient in Mignonette Sauce. If you don’t have a peppermill that can grind them coarsley, see other techniques in the footnote† below (photo © Savory Spice Shop).

We know what we’re having after work today: clams on the half. It’s National Clams On The Half Shell Day, celebrating a plate of raw clams with a squeeze of lemon, mignonette sauce, or cocktail sauce.

We’ve invited neighbors, tasking one with the shucking. The next question coming up: What to drink?

The recommendations that follow also work with oysters on the half shell.

> Below: What types of clams are served on the half shell?

> The different types of clams.

> The history of clams.

> A recipe for Mignonette Sauce (photo #6) is below.

> So are the year’s 56 fish and seafood holidays.
 
 
1. CLAMS ON THE HALF SHELL WITH WINE

Clams on the half shell pair best with crisp, dry, minerally wines, which complement their brininess.

We’re using the opportunity to have a wine pairing with bottles of:

 
If you want to keep your dollars in the U.S., try:

 
 
2. CLAMS ON THE HALF SHELL WITH BEER

If your crowd prefers beer, this is not the time to bring out the a IPA. Instead, choose:

 
> Here’s more about these types of beer.
 
 
3. CLAMS ON THE HALF SHELL WITH COCKTAILS

For the cocktail crowd, serve

 
 
4. CLAMS ON THE HALF SHELL WITH NON-ALCOHOLIC DRINKS

 
> Cucumber Water
> Lemon-Cucumber Water
> Herbal Water
 
 
WHAT TYPE OF CLAMS ARE SERVED ON THE HALF SHELL?

 
 
RECIPE: MIGNONETTE SAUCE FOR CLAMS & OYSTERS

Ideally make this the day before; or allow two hours for the flavors to blend and the shallots to soften. It will keep in the fridge for months.

(Of course, if you need to use it ASAP, go right ahead.)

If you don’t have red wine vinegar, use another fine vinegar: Champagne vinegar, white wine vinegar, even sherry vinegar. You can even use white balsamic vinegar, but steer clear of regular balsamic.

While we usually don’t use the “optional” ingredients which can mask the delicate bivalve flavors, we include them
 
Ingredients

 
Variation

As an alternative to mignonette, make what we call “Asian chimichurri sauce” with white wine or rice vinegar, minced shallots, minced garlic, and grated ginger, lightly seasoned with salt and pepper.
 
Preparation

1. COMBINE all ingredients in a small bowl and whisk to combine.

2. SET aside at room temperature for 2 hours for the flavors to meld. Then, use or refrigerate.
 
 
The History Of Mignonette Sauce

Historically, vinegar-based sauces have been used for centuries to complement seafood. Mignonette sauce originated in France as a condiment for oysters on the half shell, and gained popularity in the 19th century. The original was a simple blend of shallots, vinegar, and cracked black pepper. Its sharp, tangy, and slightly spicy flavors was designed compliment the brininess of the oysters.

Today, variations include additions like citrus juice, herbs, or even a touch of sugar to balance the acidity. Cooks have enhanced the sauce with diced apples, cucumbers, and other fruits.

The word mignonette comes from the French word mignon, meaning small or delicate.

In old French cooking, poivre mignonette referred to the cracked or coarsely ground black pepper, which is an essential ingredient in the sauce.
 
 
________________

†How to crack peppercorns without a coarse grinding setting on your peppermill: Grind them with a mortar and pestle. Or put the peppercorns in a sealed plastic bag and use a rolling pin, heavy pan, meat mallet, or knife blade to crack them. You can also pulse the peppercorns briefly in a coffee grinder or spice grinder.
 

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One of the great things about Bell’s Cookies, a baker of artisan cookies in Seattle, is that no one will mind if their gift is late.

The monthly mix of all-natural flavors offer upgrades on the classics plus new flavor combinations. And the whole line is our Top Pick of The Week.

While there are numerous artisan bakers who make a great chocolate chip, oatmeal, red velvet or snickerdoodle cookie—and yes, Bell’s sells those flavors—we really go out of our way for the flavors with a twist:

 
With our first order in December, we tried the whole shebang: Black Cocoa Crinkle, Chocolate Chunk (sprinkled with Maldon salt), Chocolate Sesame Halva, Christmas Confetti, Colombian Corn, Cookie Butter, Eggnog Snickerdoodle, Ginger Molasses, Peppermint & Cornflake, Pistachio Citrus, Pumpkin Cinnamon Roll, Red Velvet, S’mores, and Vegan Chocolate (which is also gluten-free, made with almond flour).

You can see the current website selection in photo #9 and here: Chocolate Chunk, Chocolate Monster, Columbian Corn, Confetti, Gluten Free & Vegan Chocolate, Lemon Blueberry, Red Velvet, Snickerdoodle, The Bell’s, The Pantry, and Triple Peanut Butter.

We’re waiting to see what next month will bring. We think we’ll be seeing a special Easter cookie.

And we’ve only seen photos of Lemon Crinkle, Sesame Yuzu, and Chocolate-Covered Strawberry on social media. And we want them.

The most popular flavor is, of course, the Chocolate Chunk, followed, not surprisingly, by Red Velvet. The Colombian Corn (photo #4) takes the bronze. That is a surprise, and you should require no arm-twisting to order some.

But if you’re a real foodie, skip the familiar and customize a box that includes the more unusual. Our Christmas box contained Chocolate Halva, Colombian Corn, Eggnog Snickerdooddle, Peppermint Cornflake, and Pumpkin Cinnamon Roll, and we fill out the box with other flavors.

Each cookie is individually wrapped for freshness (photo #2) and has an ingredients label.

Bell’s also sells their cookie dough by the pint—but personally, we’d be afraid that the dough would never get to our oven.

Before we continue, check out:

> The history of cookies.

> The 11 basic cookie styles.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.

> How to keep cookies fresher for longer (below).
 
 
A BRIEF HISTORY

Bell’s Cookie Co. was founded in 2020 by husband and wife team Tomas and Brooke Perez, after their catering business was interrupted by the pandemic.

While adapting to the times, they remembered how much their catering customers loved their cookies.

They pivoted to focus on those cookies—a treat that always brings a smile to people’s faces, in hard times and good.

The brand was named after their daughter Isabella, and was a success from the get-go.

 
Our hope is that, while going from producing 20,000 cookies a month to 500,000 cookies to accommodate Delta, there’s still enough love to bake into each bite.

And a second hope—not in the least way self-serving—that they open a Bell’s Cookies near us.
 
 
GET YOUR BELL’S COOKIES

Bell’s has done the hard work by packaging five different assortments of 12 cookies.

Or, you can customize your own assortment.

There are subscriptions and gift cards.

> Head to the Bell’s Cookies website.
 
 
TIP: HOW TO KEEP YOUR COOKIES FRESHER FOR LONGER

Let’s say you only like to eat a little at a time. Or that you baked the cookies (or cakes, pies, or breads) more than two days ago.

Here’s how to extend the life of fresh baked goods, made without preservatives, keeping everything good to the last bite.

Cookies can go bad due to:

 
The fridge is not always the solution.

While keeping cookies in the fridge will forestall bacteria and mold for longer, it also can dry them out (make them stale) much faster.

In fact, the cold temperature in the fridge accelerates the crystallization of the starch molecules in the flour, which draws moisture out of all baked goods.

While recipes with custard, cream cheese, or whipped cream should be refrigerated (cheesecake can be frozen), consume them sooner rather than later. But as they have less flour than other cakes, they’ll keep longer.
 
 
HOW GIVE BAKED GOODS A LONGER SHELF LIFE

If they’re home baked, let them cool completely before putting them in a container or wrapping. This will stop condensation from building up inside the container, which can make the stored goods soggy.

Then make them airtight. As soon as they have cooled, store your baked goods in airtight containers. This minimizes their exposure to air, which dries them out.

Use parchment or wax paper between the layers to absorb the moisture from each layer and prevent sogginess.

While cookies can be stored in a high quality airtight container at room temperature for several days, cake and cheesecake should be refrigerated.
 
 
What About Pies?

[1] Yes, please! The cookie on top is The Pantry, a favorite (all photos © Bell’s Cookies).

[2] Each cookie is individually wrapped with an ingredients label. Pop them right into a gift bag.

[3] We love The Pantry, a white chocolate chunk cookie with toffee, espresso, and a pretzel on top.

[4] Don’t overlook Colombian Corn—it may not look glam but it’s the #3 best-seller.

[5] We’re keeping an eye out for Lemon Crinkle to return.

[6] Ditto for Sesame Yuzu.

[7] Bell’s tip: Microwave the cookies 5-15 seconds for gooey, or 3-5 minutes in the toaster oven for chewy. Store leftovers (as if!) in an airtight container for up to 5 days.

[8] Who wouldn’t love to receive a box of Bell’s Cookies?

 
Thanks to Coupon Mister for some of these tips.
 
 

[9] These flavors were available on the publication date of this article. Whatever is available when you get there, you can’t go wrong with any one of them.
 
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*Cream/whipped cream, custard, fresh fruit, and meringue pies shouldn’t be frozen. When thawed, the filling can separate or become watery.
 
 

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