TOP PICK OF THE WEEK: Talenti Gelato In Spring Colors For Easter

It’s really easy to make this ice cream cake for Easter, or to simply serve three pretty colors of gelato or sorbetto in a bowl. Photo courtesy Talenti Gelato\.   By the time dessert comes, we’ll be bursting at the seams: no room for carrot cake or coconut cake (can we get that to go?),…
Continue reading “TOP PICK OF THE WEEK: Talenti Gelato In Spring Colors For Easter”

FOOD HOLIDAY: Lemon Chiffon Cake Day & Candied Peel Recipe

March 29th is National Lemon Chiffon Cake Day. A recipe that isn’t seen much anymore, it was a favorite of our mother’s. She baked them in a tube pan and garnished the light, lemony slices with sliced strawberries and whipped cream. According to General Mills, the chiffon cake, invented in 1927, was the first new…
Continue reading “FOOD HOLIDAY: Lemon Chiffon Cake Day & Candied Peel Recipe”

TIP OF THE DAY: Cooking With Black Garlic

Chef Johnny Gnall takes on a relatively new ingredient, black garlic, which originated in Korea. It’s a fermented…If you have questions or suggestions for tips, email Chef Johnny. Sometimes you can dramatically alter the flavor profile of an ingredient simply by leaving it alone; such is the case with my new favorite ingredient, black garlic.…
Continue reading “TIP OF THE DAY: Cooking With Black Garlic”

EASTER SNACK: Bunny Pops

Bunny Pops: Rice Krispie Treats or ice cream bars. Photo courtesy Recipe.com.   How cute are these Easter Bunny Pops? They’re a creative Easter snack idea: Rice Krispie Treats on a stick. Here’s the recipe, from Recipe.com. You can also port the idea to ice cream bars: Paint bunny faces on ice cream bars (our…
Continue reading “EASTER SNACK: Bunny Pops”