Roasting vegetables is easy.

You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven.

The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein).

But sometimes the results are less than perfect.

There are a few guidelines to guarantee your veggies will be caramelized and divine—not overcooked and soft.

You need to get three things right: the right temperature, the right oven placement, and the right timing.

“Each type of vegetable has a sweet spot,” says Good Eggs, a premier purveyor of fine foods in the San Francisco Bay area.

“So we tested and tested again to find that perfect combination of temperature, placement and timing for each of our favorite fall vegetables.”

They compiled that information into the infographic below, and allowed us to share it with you.

Read their full article for details on how to slice, dice and season six favorite fall veggies.

Go veggies! Go roasted veggies! Go make some now!

Roast your favorite fall veggies to perfection (photo and infographic © Good Eggs).

[1] Two types of Balsamic Vinegar of Modena you should know: regular and invecchiato, which is aged in barrels for three years or more (all photos © Balsamic Vinegar Of Modena).

[2] There are several uses for balsamic below, but one you might not have thought of is on ice cream!

[3] The EU’s Protected Geographic Indication seal (PGI) assures that you are buying authentic Balsamic Vinegar of Modena.

[4] As balsamic vinegar ages, it becomes thicker and more concentrated.

The Consorzio Aceto Balsamico di Modena (Consortium of Balsamic Vinegar of Modena) has declared a new food holiday: November 1st Balsamic Vinegar of Modena Day.

Balsamic vinegar is one the most important Italian food products—and also one of the most knocked-off.

There is a lot of balsamic vinegar sold that is imitation balsamic. It hasn’t been made according to the rules and regulations of the Consorzio

Some inexpensive supermarket or big chain balsamics are simply cheap red wine vinegar colored and flavored with caramel.

If it’s inexpensive, it’s imitation!

Here’s more about imitation balsamic.

With so many bottles on the shelves, it’s not always easy to locate the authentic Balsamic Vinegar of Modena. be To certain:

 
 
WHAT IS AUTHENTIC BALSAMIC VINEGAR

Today, the authentic balsamic vinegar of Modena, Italy—Aceto Balsamico di Modena—is still made under the same very strict conditions that have guided it for centuries.

Balsamic Vinegar of Modena specifications require that:

 
If the product is aged for 3 years or more it is labeled “invecchiato” (aged).

But that’s not all! In order for the product to be certified as Balsamic Vinegar of Modena, analytic and organoleptic tests by expert technicians and tasters are performed on the vinegar while it’s still in barrels.

If it passes the test finished product is then packaged into glass, wooden, ceramic or terracotta containers of varying sizes. The European logo of the “Protected Geographical Indication” guarantees the authenticity of the product to the consumers.
 
 
BEYOND INVECCHIATO

The oldest and most complex balsamics are the “traditional” balsamics, Aceto Balsamico Tradizionale di Modena. These are aged for a minimum of 12 years. Extra Vecchio (Extra Old) balsamics are aged for a minimum of 25 years.

The older they get, the more the vinegar evaporates in the barrel, the more concentrated and syrupy the vinegars becomes. You can find balsamics aged 50, 75 years, and older, costing hundreds of dollars for just 3.4 ounces.

These precious balsamics are not used in cooking, but as garnishes: dribbled by the drop onto Parmigiano-Reggiano or other fine cheese, foie gras, seafood, ice cream…or as a digestif at the end of the meal, served on a little spoon.

Whether invecchiato or younger, any balsamic can be used in:

 
Here’s more about each of these uses.
 
 
THE HISTORY OF BALSAMIC VINEGAR

Balsamic Vinegar of Modena’s origin dates back to ancient Rome, when grape must* was cooked down into a syrup used as a sweetener and condiment—and as a medicine, too.

Production of balsamic vinegar became linked with the Italian city of Modena during the 11th century.

Toward the end of the 13th century, the art of vinegar production was cultivated at the court of the Dukes of Este in Modena. But it was not until 1747 that the adjective “balsamic” appeared in the registers of the cellars of the dukes.

In the 19th century, Balsamic Vinegar of Modena became known and appreciated abroad.

Since then, the bitter-sweet balanced flavor, with its intense deep brown color and luscious aroma, has become a favorite with connoisseurs worldwide.

Here’s more of the history of balsamic vinegar.

Here’s more about how balsamic vinegar is made.

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*Grape must (from the Latin vinum mustum, young wine ) is freshly crushed grape juice that contains the skins, seeds, and stems of the fruit.

November 1st is National Fried Clams Day.

Fried clams is a dish that we always eat at restaurants, because cleaning, shucking and deep fat frying is a lot of work.

It’s especially more so because a recipe like the following yields just 12 fried clams. That’s enough for one hearty eater.

But if you’re game, here’s a recipe from an authentic Down Easter, Tim Connolly of Freeport, Maine.

The recipe is courtesy of Taste Of Home magazine.

One thing about eastern-style fried clams is that they’re made with the whole claim, and a cornmeal-based batter. Plus:

 
 
RECIPE: DEEP FRIED CLAMS

You can fry the clams in an electric skillet, a deep-fat fryer, or other pot you use for frying.

The recipes for cocktail sauce and tartar sauce are in the footnotes below.

Ingredients

 
Preparation

1. COMBINE 3/4 cup cornmeal and 1/4 cup flour with the water in a shallow bowl, forming a batter. In another bowl, combine the remaining cornmeal and flour.

2. DIP the clams in the batter and shake off the excess. Coat with the cornmeal mixture.

3. HEAT the oil to 375°F. Fry the clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels. Sprinkle lightly with salt.

[1] Fried cherrystone clams. The recipe is below (photo © Taste Of Home).

[2] Fried Ipswich clams (photo © Arch Rock Fish [permanently closed]).

[3] Serve the clams with tartar sauce (above), cocktail sauce, ketchup, or simply fresh lemon wedges: The choice is yours. The recipes for tartar and cocktail sauces are in the footnotes below (photo © Taste Of Home).

*Canola oil and peanut oil are ideal for deep frying, because of their high smoke points

[1] Schmacon and eggs (all photos © Schmacon).

[2] A Schmacon Cheeseburger (photo © Miguel Andrade | Unsplash).

[3] Use Schmacon wherever you’d use bacon. Here, Schmacon with a peanut butter dip. Now that’s snacking!

[4] Gotta love the Schmacon logo.

[5] Schmacon at Costco.

The creator of Schmacon Certified Angus Beef® Bacon, smoked and uncured, calls it “beef’s answer to bacon.”

For the many people would gladly exchange their pork bacon for flavorful beef bacon: Here it is, the best-tasting beef bacon out there.

Schmacon (that’s SHMAY-con, rhyming with bacon) looks like bacon and smells bacon; it cooks like bacon–preferably in the oven for maximum crispness (photo #1), although it can be cooked in a frying pan.

The resulting crisp strips of Schmacon tastes of beef instead of pork, but with the smoky, spicy spirit of bacon.
 
 
SCHMACON BENEFITS

For a similar meat experience:

 
More benefits:

 
 
WHY SCHMACON IS SO GREAT

Meatier, lower in sodium, calories and fat, Schmacon is a much healthier bacon alternative. You get more meat and less fat.

And it’s not just more meat: It’s delicious meat.

Schmacon is not the first beef bacon on the market, but but it’s head and shoulders above the rest.

It was three years in development!

Most other beef bacon is manufactured with the same technique as pork bacon, but that made no sense to Schmacon CEO Howard Bender.

He started from scratch, testing different cuts of beef, spice blends and cooking processes until, three years later, he was satisfied.

We think the result is terrific, and so does the industry: The National Restaurant Association gave Schmacon its Food and Beverage Innovations Award.
 
 
WAYS TO USE SCHMACON

We don’t have to tell you how to use bacon, but…use it anywhere you’d use pork or turkey bacon.

Beyond Schmacon and eggs, and as a side to pancakes and waffles, we use it to make:

 
 
FINALLY, AVAILABLE TO CONSUMERS NATIONWIDE

When we first wrote about Schmacon five years ago, it was new on the market and was focusing its efforts on selling bulk packages to restaurants and foodservice.

Not just in the U.S., either: Schmacon is way popular in the pork-free Middle East.

Now, it’s in America in certain regions of Costco, Walmart and other large chains. Here’s a store locator.

You can buy Schmacon online here.

But this killer beef bacon needs your help, so help spread the word that it exists.

Run out and buy some and tell your friends, so that the big retailers will keep it in stock.

Spread the word and you’ll enjoy Schmacon for a long, long time.

Discover more at Schmacon.com.

Diana Hardeman, founder of Milk Made, is one of the great artisan ice cream makers of New York and beyond.

Known for her creative ice cream flavors, it’s no surprise that she made Candy Corn Ice Cream.

She has allowed us to share the recipe with you today, October 30th, National Candy Corn Day.

For more ice cream delights, sign up for her newsletter.

The recipe and photos are © copyright Diana Hardeman.

“Even if you hate candy corn (as I do),” says Diana, you may like this flavor.

“Yes it tastes like candy corn, but with all the saccharine, honey-like aspects of the candy and none of the chalky, wax-like texture*.”

What to listen to as you eat the ice cream?

Diana’s Halloween Playlist!
 
 
RECIPE: CANDY CORN ICE CREAM

Ingredients For About 1 Quart

 
Preparation

1. SET up an ice bath. Fill a large bowl with ice and water, then place a medium sized bowl on top. Set aside.

2. HEAT the milk, cream, and sugar in a medium saucepan, over medium heat. Once the sugar has melted, add the candy corn and stir constantly, scraping the bottom of the saucepan, until it is melted. Do not let candy corn stick to bottom; it will burn. In a separate bowl…

3. STIR together the egg yolks. When the candy corn is melted (you may still have some small pieces and that is okay; you’ll strain them out later), gradually pour about ¼ cup of the mixture into the egg yolks, whisking the yolks constantly as you pour. Then scrape the warmed yolks back into the saucepan, whisking constantly.

4. COOK over low heat, stirring constantly and scraping the bottom until the custard thickens enough to coat the spatula, or it reaches 160°F.

5. STRAIN the custard into the bowl over the ice bath. Stir until cool. Refrigerate to chill thoroughly (8 hours or preferably overnight).

6. FREEZE in an ice cream maker according to the manufacturer’s instructions.

7. SCOOP the ice cream into a freezer-safe container. You can garnish the pint with whole or chopped pieces of candy corn. Place in freezer to set (about 4 hours).
 
 
Notes From Diana

[1] Halloween yummy: candy corn ice cream (photo © Diana Hardeman).

[2] This recipe uses four egg yolks. Here’s what to do with the egg whites.

[3] Who invented candy corn? Here’s the scoop. Plus, here’s how candy corn is made (photo © Liz West | Wikipedia).

 
Thanks, Diana. We love softer, gooier ice cream.
 
 
MORE CANDY CORN RECIPES

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*Candy corn is coated with carnauba wax, also called Brazil wax and palm wax. It is made from the leaves of the carnauba palm (Copernicia prunifera), a plant native to and grown only in northeastern Brazil. Here’s more about it.