When it’s cold outside and you have ducked into a French bistro, nothing spells c-o-m-f-o-r-t like a hot bowl of French onion soup – right down to the bread-borne melted Gruyere floating on top. But that dish is purely a restaurant indulgence, right? Making it at home calls for the cook to stir the onions on top of the stove for an hour or more so as to coax them into a state of tender, golden silkiness. That is, unless you’ve enlisted the help of a slow cooker. Suddenly, there’s no reason not to whip up the classic recipe in your very own kitchen.
Beans are fine fellows. Hearty, wholesome, humble. The old-kind humble — hard workers who sidestep the spotlight. As opposed to the new kind of humble. Now, every promotion, book deal and Oscar is met with #humble. Seriously? Do these overachievers own dictionaries? Humble and brag cancel each other out.
For years, connoisseurs dismissed white chocolate — a confection made with cocoa butter, milk solids and sugar, but with none of the cocoa solids that give darker chocolate its recognizable flavor and color. “White chocolate or white lie?” one online video asks. The host opens with: “If you love white chocolate, I hate to break it to you. You’re not eating chocolate.”
At the culinary heart of Hanukkah (which begins at sundown Tuesday) are foods fried in oil to commemorate the triumph of the Maccabees, who won back their sacred temple, and the miracle of the oil that burned for eight days.
There were over 500 entries in The Sacramento Bee’s 2017 Thanksgiving turkey poster decorating contest. The winning families received cash prizes for their entries, which also appeared in the newspaper on Dec. 6. Thanks to everyone who entered!
Fruit salad and ambrosia, those sweet staples of the holiday table, are often made with tropical fruits including cherries, coconuts, pineapples, and even more interesting ingredients of passion fruit. If you would rather drink your fruit salad than eat it, though, try the Giffard Creme de Fruit de la Passion or Giffard Caribbean Pineapple, two of Giffard's liqueurs recently introduced in the U.S.