Oops… I almost forgot one of the best things I found at the Havana Social Club. While I was there, I saw that upstairs in the cozy VIP Nook, there was a private party going on — which I immediately crashed. People were sipping drinks and sampling a variety of snack mixes made by Sahale,…
This was one of my favorite new food products at this years International Fancy Food & Confection Show, held annually in both New York and San Francisco. And I found the perfect place to bring my stash. With airlines cutting back on every creature comfort, and charging exorbitant prices for snack boxes filled with the…
Another little travel story with a recipe for a feta and tomato salad. The best croissant I’ve ever had was not in France. Although I did have an excellent one in Nice one Sunday morning…a small cafe’, a cup of coffee, surrounded by French people drinking coffee, eating croissants, reading the Sunday paper and talking…
.This is a great stew for cold weather and rainy days. The turnips and carrots give it a mellow sweetness that matches the flavor of the simmering buffalo. 1 pound buffalo meat, cubed 2 Tablespoons olive oil 1 teaspoon kosher salt fresh ground black pepper to taste ½ cup hulled barley, washed (substitute pearled barley)…
Serves: 8 Saturated Fat Grams per Serving: 1 Gram Trans Fat Grams per Serving: 0 Ingredients: 1 quart 1% organic low-fat milk 1/2 cup short-grain brown rice 1/4 cup brown sugar 1 teaspoon ground cinnamon
Serves: 4 Saturated Fat Grams Per Serving: 1.5 Trans Fat Grams Per Serving: 0 Ingredients: ¼ cups high-oleic canola oil (such as Spectrum Naturals brand) 2 tablespoons distilled white vinegar 1 tablespoon brown sugar ¼ teaspoon salt 1 chipotle pepper (look for canned chipotle peppers in adobo sauce in the ethnic section of your supermarket)…
Ingredients: Canola oil cooking spray 1 cup whole wheat flour 1 cup Uncle Sam Cereal 1/4 cup brown sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt
Who makes pasta dough from scratch? In our prefabricated, turbo paced world, no one has time for fresh, homemade pasta. To me, this is ridiculous. You make one small batch and it lasts for at least a week. Even if you throw it in the freezer, it’ll still be better than the best dried pasta….