FOOD HOLIDAY: National Strawberry Parfait Day

Today is National Strawberry Parfait Day. We just published a July 4th breakfast parfait recipe, but the original parfait was made from ice cream. In the U.S., a parfait is a layered sundae. It can be simple, with alternating layers of ice cream and syrup, or a mélange of ingredients as shown. THE HISTORY OF…
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TIP OF THE DAY: Eat Sunny Food

It’s no fun looking out the window on the first day of spring, waiting for the snowfall to begin. So to counter the gray skies and eat something bright and sunny. Anticipating the weather, we acquired a ripe papaya and other fruits for this recipe from Hannah Kaminsky, who is wintering in Hawaii. “At the…
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TIP OF THE DAY: Creme Fraiche, Mascarpone, Sour Cream

In photos, four cream-based products look alike. But the flavor, weight and production techniques differ. Vive la différence! Photo courtesy Vermont Creamery.   Cream is easily whipped into a delicious topping or filling. With a bit more effort at the dairy, it can be turned into enriched creams, including clotted cream, crème fraîche, mascarpone and…
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PRODUCT: Yopa! Greek-Style Yogurt

Greek-style yogurt (triple-strained) is one of the hottest categories in the supermarket at the moment. Every major player either has a line of all-natural Greek yogurt, is about to launch one, or is way behind in doing so. We love the name of the latest contender, Yopa! Greek yogurt, from the makers of YoCrunch. The…
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TIP OF THE DAY: Mix Your Own Fruit Yogurt

We were excited to receive a shipment of all the flavors of Smucker’s premium line of preserves, Orchard’s Finest. We reached for the blueberry preserves—we rarely see a jar of blueberry preserves or jam—and ate it from the spoon. It was a bit too sweet to mainline, but we grabbed a carton of plain Greek…
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