Culinary News

Category: Ingredient Spotlight

Alternatives For Traditional Pasta

October 6, 2014

With so many people requesting gluten-free items, chefs are looking for creative alternatives for pasta. We have compiled some ideas for the times when regular pasta won’t work and you’ll need to find a substitute. A great substitution for egg noodles is Yuba (pictured on left), the skin that forms and rises to the top when …

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National Kale Day

October 1, 2014

It is the first Wednesday in October so it is officially National Kale Day and we want to help you celebrate. We’ve seen kale rise in popularity dramatically over the past few years as diners look to healthier alternatives. Lately you can’t go anywhere without finding a kale salad on the menu and it’s one of …

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Ingredient Spotlight: Tomatoes

August 8, 2014

We are in the midst of a very good tomato season this year. Many varieties of heirlooms are going strong right now and we are seeing dry farmed early girl tomatoes available sooner then usual in the west. Also look for Italian varietals such as San Marzano Tomatoes from specialty sellers and Creole Tomatoes in …

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Ingredient Spotlight: Chilled Soups

July 23, 2014

Summertime is here and you are probably not thinking about soup, but you should be thinking about chilled soups. Many of the summer vegetables that are available right now can be used for a decadent cold soup. Fruits that are out now such as berries, stone fruit, and melons can also be used for a …

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Ingredient Spotlight: Summer Squash

July 5, 2014

There are many colorful varieties of summer squash and zucchini thriving at the markets right now. Summer squash is a versatile vegetable and there are lots of creative ways to prepare them. Many of the young summer squashes can be plated even without seeing any heat. Here are some great ways for using them raw: Squash Carpaccio- Thin slice squash, …

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Happy Caesar Salad Day (and 4th of July)

July 3, 2014

July 4th is National Caesar Salad Day. This day will probably get lost in the shuffle as most people will be celebrating America’s independence by throwing everything imaginable on the grill. Since you already have the BBQ fired up for the 4th of July, reserve a little space on the grill to make a “Grilled …

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Ingredient Spotlight: Eggplant

June 28, 2014

Eggplants (aubergines) are hitting their peek season right now. There are many different varieties with different colors, flavors, sizes, and textures but the general flavor profile leans towards mild, earthy, and musty. The best way to cook them is with a little olive oil and an aggressive dry heat. Some eggplant varieties have an unpleasant …

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Sweet Corn Season

June 23, 2014

It’s the start of summer and that means it’s sweet corn season. Native to the Americas, corn is turned into cornmeal, dried for popping, or used fresh in lots of different recipes. Save the husks for wrapping foods such as fish and tamales for steaming, baking or grilling. Get your orders in, prepare your menus …

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Artisanal Chocolate

June 18, 2014

Artisanal chocolatiers are all the rage right now and are worth seeking out. Small batch chocolate producers are sourcing premium cacao beans from exclusive designations all around the world. This chocolate tends to be more expensive and harder to procure then commercially produced chocolate, but the excellent quality makes it worth it. The flavor is …

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Squash Blossoms- To Stuff, Or To Be Stuffed

June 13, 2014

Squash blossoms are around right now so grab them quick, they have a brief season and a short shelf life. In Italy you see them in every market and on every menu starting in the spring. In the states you will typically only see them at the farmers markets starting in late spring/ early summer …

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