TIP OF THE DAY: Gluten-Free Quiche With A Potato Crust

[1] Sausage and caramelized onion quiche with a gluten-free crust of hash brown potatoes. [2] Idaho red potatoes (both photos courtesy Idaho Potato Commission). [3] Caramelized onions. Photo courtesy Pompeian | Facebook.   May 20th was National National Quiche Lorraine Day. We make a quiche every year, to celebrate the holiday. (In our college days,…
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PRODUCTS: 5 More Favorite Specialty Foods

Another batch of favorites from THE NIBBLE. What makes it a favorite? We would buy it again…and again. In alphabetical order, we recommend: 1. LOVE THE WILD: FROZEN FISH FILLET ENTRÉES Only one in five Americans meet the USDA recommendation for fish intake, a vital high protein dietary component that’s high in protein and healthy…
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PRODUCT: Red, White & Blue Champagne

Chandon, Moet et Chandon’s sparkling wine from Napa Valley, has been issuing a limited-edition red, white and blue bottle of its brut sparkling wine for the past six years; a different design each year. Founded in 1973 by venerable French champagne house Moët & Chandon, Chandon was the first American sparkling wine venture established by…
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TIP OF THE DAY: How To Fix Runny Fruit Pies

Fruit pies are one of the joys of summer. But once you cut into your beautiful pie, the juice and fruit can spill out of the crust and into the space of the piece of pie you’ve just removed. Unhappily called a lava flow, pan puddle or slump—or simply runny pie—you can eliminate it through…
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TIP OF THE DAY: Mashed (Or Smashed) Pea Toast, The New Avocado Toast

[1] Mashed avocado toast gives way to mashed green pea toast, called Smashed Pea Toast at Bluestone Lane, a group of Australian-inspired cafés in New York City, Hoboken and Philadelphia. [2] Served Caprese-style. Here’s the recipe from Two Peas And Their Pod. [3] Esquites-style: Mexican corn salad with cotija cheese, lime and cilantro. Here’s the…
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