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- Charcuterie platter is a meaty idea
A charcuterie platter with cured meats and salamis also can include mustards, olives, and pickled or preserved sides. Aim for a variety of textures, including, for example, a smooth mousse and a mild, dry salami. The Dallas Morning News (free registration)
(12/2)      
 | The Great Pair Up.
Increase sales by pairing fine cheese with your customer's favorite wines. Heighten a smooth Merlot with Asiago. Accent Champagne with rich, creamy Brie. And when you think of decadent cheese, think of us: Lactalis Foodservice. Visit www.lactalisfs.com for more cheese ideas. |
| Culinary News |  |  |
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- These recipes go with the grain
Rosemary-and-cheddar multigrain crackers, quinoa with saffron, spinach and apples, and braised cranberry beans all start with ingredients from Bob's Red Mill Whole Grain Store in Milwaukie, Ore. The crackers, which use a slice-and-bake technique, are wafer-thin and crisp. The Oregonian (Portland)
(12/2)
- Cream-cheese kolacky wins cookie contest
More than 180 recipes were considered for the annual Chicago Tribune cookie contest, with 16 finalists invited to submit their cookies for tasting. A pretty-looking kolacky with tender cream-cheese dough and sweetly tart apricot filling took the top prize. Recipes included. Chicago Tribune
(12/3)
| Beverage News | | |
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- Honey wine is creating buzz
Brothers Nathaniel and Thatcher Martin have created Brooklyn Buzz, a honey-based wine that is dry, not sweet. It is on sale at the Chelsea Wine Vault and Astor Wines & Spirits, and the brothers hope to have it in other locations in coming months. Daily News (New York)
(11/29)
| Worlds of Flavor | | |
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- Just wild about saffron
The harvesting and production of saffron, the world's most expensive spice, has not changed since ancient times. In Kashmir, where most saffron is grown, it is still plucked by hand and dried in the shade. The Christian Science Monitor
(12/3)
| CIA ProChef Offerings | | |
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