If you’re spending more time at home, you’re likely trying to preserve your food stash for as long as possible. But that doesn’t mean you should avoid buying your favorite foods simply because you’re afraid they’ll spoil too fast. Instead, it just means it’s time to get creative when it comes to knowing how to make your…
This Popular Easter Candy Is Almost 90 Years Old
Sweet treats and great eats help define what makes Easter such a popular holiday. It’s a day filled with egg decorating and egg hunts. But little compares to seeing the look on a child’s face when they open their Easter basket. Packed with chocolates and marshmallows, an Easter basket is a classic symbol of this springtime holiday. One sweet treat, however,…
For the Creamiest Coffee Ice Cream, Look to This Storage-Friendly Recipe
When it comes to making homemade ice cream, patience is a virtue. The problem is, once you make the decision to churn a batch of decadent handcrafted ice cream, patience often goes out the window. That’s why I prefer to make uncooked ice cream bases without eggs. Once all the ingredients are whisked together, it is…
A strawberry pie for early spring
by Ben Mims Los Angeles Times Although strawberries scream “summer” to most people, to me they carry a lot of BSE: Big Spring Energy. That’s because growing up in the South, the first strawberries of the year hit markets in early March. And while those early-season berries weren’t as sweet as those that came at…
Quick Fix: Rosemary, Garlic Make Lamb Chops Dish Perfect for Holiday Weekend (Or Anytime)
by Linda Gassenheimer Tribune News Service I created this dinner thinking of spring and holidays. Lamb chops flavored with rosemary and garlic is a perfect dish for this holiday weekend or any weeknight dinner. They’re served with baby green beans, which are similar to haricots verts. They may also be called French green beans. Another…
Food Industry Adjusting to Large Outbreak of Avian Flu in Canada, Around the World
Agriculture and Agri-Food Canada says the food industry is making adjustments to maintain supplies of poultry and eggs in the face of a large outbreak of avian flu in Canada and around the world. The Canadian Food Inspection Agency says this has been an unprecedented year globally for avian flu, or bird flu as it’s…
Chocolate for Easter: It’s Not Just Bunnies
by Daniel Neman St. Louis Post-Dispatch It is a fact universally acknowledged that chocolate Easter bunnies taste best when you start by eating their ears. It’s part of the whole chocolate-for-Easter thing, a longstanding tradition that no one seems to know how it began. My own personal guess, based on no specialized knowledge of the…
Perfect Eggless Lemon Bars
If you’re here, you must be looking for the incredible satisfaction and delight of a lemon bar without all the eggs and egg yolks of the classic versions. You may even be wondering if your pursuit makes any sense at all? Since the lemon part is the most important part of the bar, is it…
The Secret Origins of Decorating Easter Eggs
As much fun as we have eating eggs in all kinds of different ways, it can be just as much fun to decorate them for Easter. Among other food traditions, the celebration of Easter is closely associated with the dying and painting of eggs as well as hunting for them or rolling them across a lawn. But…
Why Hot Cross Buns Are an Easter Tradition
In the lead-up to Easter, you have likely crossed your fair share of hot cross buns. For those unfamiliar with this Good Friday treat, traditional hot cross buns are filled with spices and fruits, both candied and plain, and topped with an iced or incised cross. But where was this tradition born? Food historians argue the small…
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