July 2nd is National Anisette Day, a clear liqueur. Before commercial production, people made their own liqueurs (and made their own wine, brewed their own beer, etc.). The first commercial anisette was introduced by Marie Brizard in 1755. Many people confuse anisette with sambuca, another clear liqueur. Other sweet anise-based liquors from France include Pernod […]
Today’s tip comes via one of our favorite artisan tea blenders, Tay Tea. It’s blue tea, an herbal tea from Thailand that made its way here a few years ago. It still remains largely under the radar, except at artisan tea shops that blend their own teas. Butterfly pea flower tea is made by steeping […]
We’ve lived in New York City our whole life but had never heard of Grandma Pizza. Maybe it’s because we didn’t have an Italian grandmother. According to King Arthur Flour, which has a wealth of baking knowledge (and lots of delicious recipes): A New York City staple, Grandma Pizza has its origins in the homes […]
If you use noncaloric sweeteners, we have a new one for you to try. It’s a blend of stevia and monkfruit from Whole Earth Sweetener Co. Our previous sweetener of choice had been Splenda, or sucralose (not to be confused with sucrose, table sugar). Sucralose is an artificial sweetener and sugar substitute. For people who […]
[1] Pretty pasta, with colorful nutrition from kale and tomatoes (photo and recipe © DeLallo). [2] DeLallo’s authentic Italian spaghetti (photo © DeLallo). [3] Different varieties of kale. Through the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaf and flat-leaf varieties were cultivated in Greece as far back as […]
[1] Better than French fries! (photo by Lauren Kurella © Idaho Potato Commission. [2] The Cal Red variety of Idaho® potatoes (photo courtesy Idaho Potato Commission). Wanting to contribute something delicious-but-easy to a Father’s Day cookout, we made these Crispy Grilled Potatoes. Truth to tell, we could have eaten the whole batch ourselves. We […]
If you’ve thought about baking bread but have never gotten around to it, how about this incentive: Delicious and fragrant multigrain cinnamon-raisin bread, perfect for brunch, with a cheese plate or for snacking. One of our favorite uses for cinnamon-raisin bread: Toasted cream cheese or goat cheese sandwiches. Brie or mozzarella grilled cheese sandwiches. […]
If you’re near a Fleming’s Steakhouse (there are locations nationwide), you can celebrate Father’s Day with Filet Mignon Eggs Benedict (photo #1). It’s a meat-lovers riff on the classic Eggs Benedict, which is Canadian bacon, a poached egg and hollandaise sauce on an English muffin (photo #2). Fleming’s Eggs Benedict has filet mignon, sautéed spinach […]
How about a great bottle of rum for Father’s Day? Take a look at Appleton Estate rums, a line so fine that the company doesn’t even make unaged white/silver rum. Most Americans have only known about rum since Prohibition, but in the Caribbean it’s been around since the 17th century. It’s light and cheerful, a […]
There’s a lot that’s happening in the nondairy milk space, and most of it is excellent. This week’s Top Pick is Almond Breeze Almondmilk from Blue Diamond. Even if you’re perfectly happy with cow’s milk (as we are), you should give it a try. Some people seek nondairy milks because of lactose intolerance, kosher or […]