[1] Schmacon and eggs (all photos © Schmacon). [2] A Schmacon Cheeseburger (photo © Miguel Andrade | Unsplash). [3] Use Schmacon wherever you’d use bacon. Here, Schmacon with a peanut butter dip. Now that’s snacking! [4] Gotta love the Schmacon logo. [5] Schmacon at Costco. The creator of Schmacon Certified Angus Beef® Bacon, smoked […]
Diana Hardeman, founder of Milk Made, is one of the great artisan ice cream makers of New York and beyond. Known for her creative ice cream flavors, it’s no surprise that she made Candy Corn Ice Cream. She has allowed us to share the recipe with you today, October 30th, National Candy Corn Day. For […]
[1] Start with plain guacamole, chunky or smooth; then mix in your favorites from a long list of choices (photo © McCormick). [2] DIY guacamole provides a variety of mix-ins; here at Cocina 214 in Winter Park, Florida (photo © Cocina 214). [3] You can go fusion-style, too. Here, Argentinian-style guacamole, with grilled beef (photos […]
The 29th of every month is National Gnocchi Day—in Argentina, where it’s spelled ñoqui, but pronounced the same as the Italian word, NYOH-kee). People all over the country get together on the same day every month, at home or at restaurants—to eat gnocchi. A nice idea: We just may start it in our own home. […]
[1] How can you resist this fall-flavor pizza: butternut squash, pancetta and crispy sage atop provolone and mascarpone cheeses (photo #1, #2 and #3 © DeLallo)? [2] Pancetta, a form of unsmoked, spiced bacon. [3] The whole pie: yes, please! [4] Provolone cheese flavors vary by age. Provolone piccante (sharp, piquant) is, aged for a […]
October is National Cheese Month, National Potato Month and National Sausage Month. So thanks to the folks at the Idaho Potato Commission for sending us a recipe that combines all three ingredients: a triple-holiday treat. Some people like their baked potato skins harder; others like them softer. Just rub the potato skins with olive oil […]
[1] An aged wedge of authentic Parmigiano-Reggiano cheese: boldly flavored and aromatic (photo © Murray’s Cheese). [2] Wedges, curls and grated Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio). [3] If you want grated Parmigiano-Reggiano cheese, buy a wedge and grate it yourself. You can see the crunchy white tyrosines in the paste (body) of the cheese (photo […]
When there’s a chill in the air, it’s time to make fondue or raclette. Most Americans are familiar with fondue; less so with raclette (rah-CLET—photo #1). Raclette is a melted cheese dish that’s easier to eat than fondue: no bread or veggies to get dropped and lost in the pot. Raclette is a specific type […]
[1] Spicy beef dumplings with ginger scallion sauce (photos © City Dumpling). [2] Vegetable dumplings, resplendent in their bright green wrappers. [3] If you have extra fresh ginger, pop it into a glass of club soda (photo © Jan Schone | Stock Exchange). Last night we ordered a dumpling sampler—30 Chinese dumplings!—from a new […]
If you find yourself with a leftover croissant, don’t stick it in the freezer. Here’s a delicious way to use to use it, from Sun Basket. Bread pudding is a flexible dish. You can serve it at brunch, or as a dessert for lunch or dinner. For a snack, it hits the spot with a […]