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Many food entrepreneurs we’ve met have started their businesses because friends and family said, “This [salsa-pie-barbecue sauce-relish-whatever] is so good, you should sell it. In the case of Melissa Vitelli, co-founder of Jar Goods, it was her father-in-law’s “famous” tomato sauce—recipe that she cooked in advance and relied on to make dinner quickly. She used…
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One of our favorite olive oil producers, California Olive Ranch, is having a 30% Off sale on its Roasted Garlic EVOO!. The sale runs through the month of March, and is an opportunity to pick up some great flavored olive oil, not just for yourself, but for gifting (St. Patrick’s Day? Spring? Mother’s Day?). To…
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If you like nutty flavors, you’ll like tahini (photo #1): a creamy, nutty paste made from ground sesame seeds. It’s familiar to every fan of hummus (photo #3). Most Americans buy tahini to make hummus or baba ghanoush. If you eat halvah, you’ve eaten tahini-based candy. Tahini is also the base of tarator sauce (the…
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Have some fun with potatoes this weekend: Make potato stacks in your muffin cups. The potato slices have crisp edges, and can be eaten like a stack of pancakes, in single slices, or whatever way creativity guides you. (We picked them up and ate them like chips.) The recipe, from Wisconsin Cheese, uses romano cheese…
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We recently received information from Chef David Shamy of Salt Lake City, about his garlic butter (photo #2). Ways to use garlic butter follows; but first, some words about Chef Shamy’s products. CHEF SHAMY GOURMET BUTTERS Chef Shamy’s line of compound butters, that began as homemade garlic butter, which he gave as gifts…
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