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Giardiniera (jar-dih-NYAIR-uh) is an Italian word that means “from the garden.” In Italy, giardiniera has long been a way to preserve seasonal vegetables in vinegar for use during the winter. Giardiniera is also called “sotto aceti,” which means “under vinegar,” a common term for pickled foods. It is often made with carrots, cauliflower, celery, onions…
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Save those olive pits! Photo courtesy Florida Department Of State. Here’s something new to try this barbecue season: olive pits. Who knew: Dropping a few olive pits (a.k.a. stones) onto the barbecue coals adds a really special aroma that will have people guessing as to its origin. Here’s all you have to do: Collect…
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The All Blue variety of blue potatoes. Potatoes can be blue or purple, depending on the soil in which they are grown. Photo courtesy Burpee.com. Naturally blue and purple foods are relatively rare. Blue Foods. In the blue group are blackberries, blueberries, blue cheese, blue corn, Concord grapes, pale blue oyster mushrooms and edible…
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Boyajian was a pioneer in infused oils and vinegars, introducing its delicious condiments to the marketplace some 25 years ago. From the beginning, their basil oil, chile oil, garlic oil, oregano oil and rosemary oil added zing to our everyday cooking—pure olive oil infused with fresh herbs. Moving with the times, Boyajian has added chipotle,…
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Making crème brûlée is just one of the numerous things you can do with a culinary torch. Photo courtesy BonJour. Many of us have purchased a culinary torch (a.k.a. chef’s torch or brulée torch) for the sole purpose of caramelizing sugar on crème brûlée. But a culinary torch has numerous other uses in the…
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