Lemon

Iced Tea

July 7, 2017

Ice Tea or Iced Tea? It depends on where you live. In the South, it’s called ice tea and everywhere else it’s called iced tea. Iced tea did not take its current form until the popularity of black tea took off, thanks to the work of the Indian Tea Commission...

Chocolate Milk Goes Upscale

August 26, 2015

Chocolate milk goes upscale. Matcha, mint, hazelnut, lemon-basil, and coconut are some of the subtle flavors that Kee Ling Tong, who owns the Kee’s Chocolates stores in SoHo and in the garment district, has infused in her refreshing chocolate milks, both semisweet and white. Kee uses milk from Fair Oaks...

Perplexing Foodstuffs

Perplexing Foodstuffs

February 10, 2015

Perplexing Foodstuffs There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs. Artichokes Pluck off artichoke leaves and scrape the tender part (not the prickly point)...

Easy Non-Salad Radish Ideas

May 20, 2013

Easy Non-Salad Radish Ideas I love radishes and am always drawn to the pretty color of a pile of radishes.  Most of us just slice them into a green salad and the left-over radishes die a fateful death in the fridge.  Here are some non-salad ideas that will expand your...

A Note About Zest

June 1, 2012

A Note About Zest   The intense flavor and aroma of citrus zest adds great flavor to so many foods from soup to sauces to cookies and cakes.  The real trick in using lemon, lime or orange zest is to remove only the outer, colored layer of the peel.  Avoid...

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