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Culinary News

Month: November 2018

Ingredient Of The Day: Variegated Sage

November 24, 2018

Variegated Sage, aka Golden Leaf Sage, is one of the many varieties available and has a fruity-pungent-slightly sweet flavor. Use for a garnish (deep-fried is great), in a soup, stew, sauce, Gravy, and Stuffing.…

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Ingredient Of The Day: Piracicaba Broccoli

November 23, 2018

Piracicaba Broccoli is an heirloom variety of broccoli with a short season of availability. It has a grassy-musty-vegetal-slightly sweet flavor and crunchy-firm texture. Use like regular broccoli for crudités, pasta dish, soup, salad, tempura, stir-fry, and vegetable side dish.…

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Ingredient Of The Day: Chestnut

November 22, 2018

Happy Thanksgiving! Chestnuts are used a lot around this time of year. The nuts have a hard shell that are best when scored and then roasted. They have a sweet-nutty flavor and a dry-crunchy texture and can be puréed and used for a soup, added to a salad, used in desserts, and added to Stuffing and …

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Ingredient Of The Day: Galeux D’Eysines Squash

November 21, 2018

Galeux D’Eysines Squash is a French heirloom variety of squash and it makes a great substitution for Sweet Potato on Thanksgiving. It is a winter-hard squash with a nutty-sweet flavor. Purée and use for a soup or vegetable side dish or dice and roast for a stew.…

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Ingredient Of The Day: Purple Sage

November 20, 2018

Purple Sage is similar to regular Sage with a minty-musty-strong-slightly bitter flavor. Use for Stuffing, gravy, soup, stew, and poultry dishes.…

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Ingredient Of The Day: Pink Pearl Apple

November 19, 2018

The Pink Pearl Apple is a perfectly balanced apple with an aromatic-citrus-fruity-tart-slightly sweet flavor and crisp-juicy texture. Use them in a salad, pie, tart, jam or chutney, cobbler, betty, crisp and crumble.…

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Ingredient Of The Day: Turkey

November 18, 2018

The Turkey is a large game bird that is often cooked around the holidays in North America. The turkey has little fat and tends to be a little dry when cooked. It is usually roasted but can also be braised, deep fried, or confit.…

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