FOOD 101: What’s An Etrog?

[1] While there’s not much fruit inside, here are recipes to use etrogs. If you see a fruit that looks the same but is lime green, it’s a kaffir/kieffer lime (photo © My Jewish Learning). [2] Just-harvested etrog with its leaves (photo © Kara Idelka | Panther Media). [3] Inside an etrog: lots of edible…
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TIP OF THE DAY: Coconut Aminos, A Condiment & Ingredient In This Beet Tartare Recipe

[1] Beet tartare with walnuts. The recipe is below (photo © Carlos Garcia | styling by Peg Blackley and Bree Williams). [2] Two types of tuna poke dressed with coconut aminos (photo © Better Body Foods). [3] Walnuts and baby bella mushrooms (photo © California Walnuts). [4] If you’re sautèing vegetables, meat or fish, splash…
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TIP OF THE DAY: Try A Feijoa

Feijoa, a native of South America now grown in other subtropical climates (photo courtesy Baldor Specialty Foods).   The feijoa (FEE-joe-ah)is an egg-shaped fruit with a thin, lime-green skin. The fruit originated in the highlands of southern Brazil, parts of Colombia, Uruguay, Paraguay and northern Argentina. Today it is grown around the world in semi-tropical…
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TIP OF THE DAY: Oxtail (What Is It, How To Use It)

[1] Oxtail is prized for its rich flavor and gelatinous texture (photo courtesy Abel And Cole). [2] The whole tail, ready to be sliced (photo © Andrew Grygus, The Clove Garden). [3] Oxtail ragu, a popular preparation (recipe and photo from Sara Kate Gillingham | The Kitchn). The cooked meat is removed from the bone.…
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TIP OF THE DAY: Make Flavored Ice Cubes

Today’s tip is to make flavored ice cubes. They’re the easiest way to add dazzle to everyday drinks, be they club soda, juice, soft drinks, mocktails or cocktails. We have long made “party ice cubes” that deliver big impact with no effort beyond freezing a liquid in an ice cube tray. The benefits of flavored…
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