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When chefs create a recipe, they include elements of salt, acid, fat and heat (and sometimes, a pinch of sweetness). It’s all about flavor: Salt enhances flavor; acid balances flavor; fat delivers flavor and mouthfeel; and heat (pepper, chiles, etc.) is a counterpoint. But what about texture? Good recipes take time to add texture as…
Continue reading “TIP OF THE DAY: Add Crunch To Your Foods”
As a student, we loved the “Homage To The Suare” paintings of Josef Albers, who created more than a thousand squares-within-squares over a 25-year period. When we saw this photo of a dish from Daniel restaurant in New York City, we thought: square food, square plates. You’ll be the opposite of a square when you…
Continue reading “FOOD FUN: Homage To The Square”
Our tip of the day is to try some hemp foods. June 4-10 marks the third annual Hemp History Week, an event that aims to generate awareness of hemp as a healthful and sustainable food crop for both America’s families and farmers (while American farmers often net less than $50 per acre for soy and…
Continue reading “TIP OF THE DAY: Try Hemp As Food”
We met our brother for lunch this weekend at California Pizza Kitchen. As we both ordered from what we considered to be the “better-for-you” salad menu, Brother, an attorney, looked at the small print. “Yikes,” he said, “My Cobb Salad has 941 calories. I thought salads were supposed to be low-calorie!” Well, er, not when…
Continue reading “NEWS: Americans Making Better-For-You Food Choices At Restaurants”
A brownie with Somebody’s Mother’s heavenly white chocolate sauce. Photo by Corey Lugg | THE NIBBLE. This is the second part of our “The Best Of 2009”: the Top Pick Of The Week specialty and gourmet food products that have become a permanent part of our lives. This week, our picks are the sweet…
Continue reading “TOP PICK OF THE WEEK: The Best Foods Of 2009, Part 2, Sweet Foods”
