All the flavor and body, but less sugar.
Siggi’s has been my go-to yogurt for awhile. I love its creamy, velvety texture that’s as thick as all get out. It’s slightly tangy, but not as tart as traditional Greek yogurt. There’s something almost luxurious tasting about it, too.
So when I had a chance to try samples of its new no-added sugar variety, I jumped at the chance.
Right now, there are only two flavors offered in this line: Peach & Mango, and Banana & Cinnamon.
A chicken mole recipe that doesn’t intimidate.
Los Angeles’ food scene has definitely got it going on these days — from the opening of Eataly and Dominique Ansel Bakery, as well as Ansel’s first restaurant, 189, to the jaw-dropping, mind-blowing Vespertine.
Before any of them, though, there was — and still is — one of the most dynamic landscapes for Mexican cuisine in the United States. From taco stands to food trucks to mom-and-pop restaurants to celebrity chef-run fine-dining establishments, Los Angeles has a wealth of places to experience thoughtful, authentic, and cutting-edge food that takes influence and inspiration from every region in Mexico.
One couldn’t ask for a better culinary guide to all of that than Bill Esparza, a Mexican food expert who won a James Beard Award for his exhaustive and exhilarating coverage of the taco scene in Los Angeles.
His cookbook, “L.A. Mexicano: Recipes, People & Places” (Prospect Park Books, 2017), of which I received a review copy, is filled with profiles and stories of the Mexican chefs and restaurateurs who have made Los Angeles their home and their livelihood, and along the way, made the region all the more delectable.
Peanut butter powder — with all the flavor but a whole lot less fat.
I remember shaking my head after reading accounts that normal-sized jars of peanut butter and Nutella were being confiscated from carry-on luggage by TSA agents, who had deemed them “liquids.”
I don’t know that last time anyone took a slug of peanut butter or hazelnut spread, do you?
PBfit not only rectifies that issue, but saves you calories in the process.
It’s peanut butter powder — made by roasting peanuts, pressing out 75 percent of its fat and oil, then grinding it into a fine powder.
Just add water to make it spreadable. Or use it as is, mixed into cupcake batter, pancake batter, Asian noodle salad dressings, and smoothies.
I had a chance to try a sample of the Original recently. The product is as fine as baby powder with a golden sand color.
Yup, those are little bits of mushroom on those cookies.
Yes, mushrooms in cookies.
Not those kind of mushrooms, people. But Candy Cap mushrooms.
If you’ve never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.
Elusive Candy Caps grow in the wilds in the Bay Area. But their growing season is so short, and the mushrooms so perishable, that you find them mostly sold in dried form.
What makes them so prized is their fragrance and flavor. Think maple syrup on steroids — with a hint of curry on the finish that lingers on and on. In fact, bake with them and your kitchen will smell enticingly of maple for days. Eat an ample enough of them in a dish or baked good, and you will have the scent of maple syrup even exuding from your pores, which, heck, is way better than garlic, right?
A most unusual syrup.
Imagine a syrup that’s the color of burnt amber and possessed of a beguiling taste that’s a mashup of burnt toffee, port, maple syrup, evergreen and pine needles.
That’s what Mugolio Pine Cone Bud Syrup is like.
When I had an opportunity to try a sample from Manicaretti Italian Food Importers, I jumped at the chance. After all, who even knew you could make a sweeter from pine cone trees?