PRODUCTS: Favorites From Recent Grocery Tastings

[1] Tasty snacks from a French company that has set down roots in the U.S. (photo courtesy Bakerly). [2] Perfectly flavored rice sides are now a cinch (photo courtesy Royal Basmati). [3] The Thin Mint cookie finds a new expression in yogurt from Yoplait.   We buy lots of products to try, and we are…
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TIP OF THE DAY: Tapioca Crepes

Most of us know tapioca as a pudding filled with little tapioca “pearls.” But it’s so much more than that.     WHAT IS TAPIOCA? Tapioca is a pure starch extracted from the root of the cassava (pronounced kuh-SAH-vuh, photo #1). The root is also called manioc, arrowroot and yuca. Not yucca, mind you: That’s…
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RECIPE: Chickpea (Garbanzo) Succotash

To viewers of Looney Toons cartoons, “Sufferin’ succotash!” was a phrase uttered often by Sylvester the Cat, when annoyed or surprised. Why Sylvester suffering at the thought of eating succotash? Perhaps he didn’t like lima beans? We hereby ask Warner Brothers to weigh in. Lima beans are a love-‘em-or-hate ‘em food. We have a solution…
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TIP OF THE DAY: Individual Squash Bowls For Soup, Grains & More

This make-ahead beauty (photo #1) is a stunning first course or, turns into a dinner with a light saladr. You can make it vegetarian or add meat: chicken, ham, turkey or sausage. This squash soup is packed with shiitake mushrooms, sausage and red chard, and topped with a fresh sage chiffonade. There are no right…
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RECIPE: Caramelized Onions and Lentil Rice

We love caramelized onions as a topping on so many foods: eggs, baked potatoes, burgers, sandwiches, grilled meats and fish, grains… Our biggest problem when we make caramelized onions is what we call the Chocolate Chip Cookie Dough Confrontation: We can’t stop eating the raw dough in the bowl—or the onions in the pan—such that…
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