TIP OF THE DAY: Salted And Unsalted Butter

The only salted butter we buy. Photo courtesy Vermont Butter & Cheese Creamery. Some people prefer salted butter, others prefer unsalted butter. Can you use them interchangeably in baking and cooking? Use unsalted butter for baked goods such as cake, cookies, pastry and pie crusts, and salted butter for general cooking. If you are using…
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RECIPE: Deviled Eggs For New Year’s Eve

Why do deviled eggs endure as a party favorite? Of all the retro hors d’oeuvre—including stuffed celery and rumaki, a skewered chicken liver and water chestnut invented by “Trader Vic” Bergeron—deviled eggs keep holding their own. Even people who rarely, if ever, eat a boiled egg can’t help plucking a stuffed egg off the tray.…
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TOP PICK OF THE WEEK: The Best Gourmet Food Of 2010, Part I

The Brilliant Burger, above, is stuffed with prosciutto. Photo courtesy BuiltBurger.com. We end each year by naming “The Best Of 2010”: truly the “best of the best” of everything we tasted this year. Otherwise stated: If you don’t try them, you’ll be missing out. First we share, in alphabetical order, our favorite savory foods. Next…
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TIP OF THE DAY: Healthy Drinking On New Year’s Eve

Cheryl Forberg, James Beard Award-winning chef and nutritionist on NBC’s The Biggest Loser, has created a “Do List” for your New Year’s celebration. The top line: Wine is your friend, a wine spritzer is an even better friend. And some popular drinks are nobody’s friend because they’re packed with loads of calories and saturated fat.…
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RECIPE: Bacon Vodka & BLT Bloody Mary

Bacon vodka makes a BLT Bloody Mary. Photo courtesy Bull And Bear Bar Chicago. Sure, there will be egg nog and Champagne on New Year’s Eve. But what about that sexy signature cocktail? There’s still time for you to make a bottle of bacon vodka and treat everyone to Bacon Bloody Marys. And we actually…
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