Category Archives: New Products

McEvoy Ranch’s New Lemon and Jalapeno Olive Oils

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McEvoy Ranch's 2018 Jalapeno and Lemon olive oils.

McEvoy Ranch’s 2018 Jalapeno and Lemon olive oils.

 

If you’re already a fan of McEvoy Ranch’s olive oils like I am, you’re going to fall head over heels for its flavored olive oils.

The award-winning Marin County producer of certified organic olive oils just released its 2018 Lemon and Jalapeno olive oils. While some mass-produced flavored olive oils get extracts added to them after pressing, McEvoy’s actually crushes lemons and jalapenos together with its estate-grown olives.

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Cape Cod Potato Chips Make Waves

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Dangerously delicious.

Dangerously delicious.

 

You can’t eat just one.

No way. No how.

Cape Cod Potato Chips, which indeed originated in Cape Cod, has come out with thick-sliced, wavy-cut chips just made for dipping.

Recently, I had a chance to try samples of the new product, Cape Cod Waves, which come in three flavors: White Cheddar & Sour Cream, Sea Salt, and Reduced Fat Sea Salt.

The chips are kettle-cooked in small batches. I love how substantial they are, with a nice thickness for emphasized crunch. The ridges definitely help you pick up a lot of dip, if you like, too.

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Siggi’s Introduces No Sugar-Added Yogurt

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All the flavor and body, but less sugar.

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.

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Chicken with Red Pumpkin Seed Mole

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A chicken mole recipe that doesn't intimidate.

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.

LAMexicanoBook

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.

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Now You Can Have Your Peanut Butter — And Take It With You Easily

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Peanut butter powder -- with all the flavor but a whole lot less fat.

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.”

Say what?

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.

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