These Chocolate Strawberry Verrines are splendor in a glass.
If you’re looking for a fun, hip dessert, look no further. The cookie crumbs, chocolate ganache, strawberries and meringue unite to create this fanciful dessert.
Fresh and fun, they will brighten your table and delight your family and friends.
Whether you call them verrines or dessert shooters, these gorgeous little treats will be a hit for Valentine’s Day or any celebration. You can even adapt your favorite desserts to create your own special verrines.
Get ready as sorghum prepares to take us by storm.
This grain which originated in Egypt 4,000 years ago, could be the world’s most versatile crop. A staple food in India, Africa, China and other countries for centuries, sorghum is becoming more and more recognized in the United States for its diversity in food.
We love cooking with sorghum and are excited about sharing one of our favorite grains, which packs a healthy punch.
Get hooked on sorghum with this Thai Sorghum Bowl!
These Molé Nachos Especiales are classic fiesta food, and a delicious game day, or any day, appetizer!
Oftentimes, people’s experience with molé comes from a commercially prepared product loaded with oil and overly sweet. Even if you find one you like, it isn’t in the same league as the real thing done from scratch.
When molé is made from scratch, no matter what regional version you’re tasting, the sauce will offer a complexity that is spun into harmony with rehydrated chiles, nuts and seeds, corn and sometimes chocolate.
Seriously, these Molé Nachos Especiales are not only allergy-friendly, but love at first bite!
Each region in Mexico has it’s own slant on specific ingredients and methods. These sauces can be red, black, green or yellow. Molé poblano from the town of Puebla is probably the most famous.
When it’s made from scratch, no matter what regional version you’re tasting, the sauce offers a complexity that is spun into harmony with rehydrated chiles, nuts and seeds, corn and sometimes chocolate.
We’ve omitted peanuts, tree nuts and sesame seeds to equal “allergy-friendly” with the same great taste!
Today’s kids are growing up with a new normal of pesticide-laden food and increased food allergies.
Pesticides can cause harmful effects over an extended period, usually following continuous exposure at low levels. Low doses don’t always have an immediate impact, but over time, they can cause serious health issues.
In fact, long time pesticide exposure has absolutely been linked to dozens of health problems, including certain cancers, asthma, depression and anxiety, symptoms of ADHD, autism, Parkinson’s, Alzheimer’s and a multitude of other issues.
Did you know that pesticides can possibly weaken food tolerance in some people, causing food allergy?
According to a study published in the scientific journal of the American College of Allergy, Asthma and Immunology, pesticides and tap water could be partially to blame for food allergies.
Charles Benbrook, in his excellent 2008 report “Simplifying the Pesticide Risk Equation: The Organic Option” estimates that organic food production would reduce our overall exposure to pesticides by 97 percent; that is, all but eliminate it.
Every year, the Environmental Working Group (EWG) publishes its Dirty Dozen list, naming the fruits and vegetables that rank highest in pesticide residue.
The USDA rotates what food it tests for pesticides with a special focus on produce that kids consume.