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[1] A bowl of rambutans, with some pieces peeled to reveal the white fruit inside (photo © HLB Specialties). [2] Rambutans ripening on the tree. The “haze” around the red fruits are green “hairs,” which have not yet ripened to red (photo © Bonayon). [3] A cluster of rambutans cut from the tree. They grow…
Continue reading “TIP OF THE DAY: Rambutan, Asian Fruit”
We have our favorite cheddar cheeses: artisan wonders like Beehive Cheddar from Utah, Cabot Clothbound Cheddar from Vermont, and Fiscalini Farmstead Cheddar from California. Our favorite “supermarket cheddar”—the 7- or 8-ounce prepacked bars found in supermarket refrigerator cases—is Cabot Cheddar, available in some 30 varieties including flavors we love, like Hot Jalapeño, Habanero, Horseradish and…
Continue reading “TOP PICK OF THE WEEK: Truly Grass-Fed Cheddar”
Mark your calendars for The Kids Food Festival, an annual event that teaches kids and their parents the art of healthy eating in a fun, non-preachy way. Given the growth of Americans’ girth, we can never have enough opportunities to re-enforce how to make balanced food choices and create good lifelong eating habits. When kids…
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This recipe (photo #1), from Two Peas And Their Pod, would be at home on Thanksgiving and Christmas dinner tables; but why wait until then? It’s a delicious way to enjoy Brussels sprouts through the fall and winter seasons—and we have more recipes at the end of this article. Brussels sprouts buying tips: While larger…
Continue reading “RECIPE: Cranberry Orange Brussels Sprouts”
The first man-made candy was a taffy-like sweet made by cave men, who dried honey into chewy pieces. But nature’s first ready-to-eat candy was the date. Figs may have been the first cultivated food (more about that below), but dates, which followed them, became the go-to candy. Wild dates are not edible, but early farmers…
Continue reading “TIP OF THE DAY: Know Your Dates”
