Fika (pronounced fee-ka) is a Swedish custom, a kind of social coffee break where people gather to have a cup of coffee or tea and a few nibbles. Fika is such an important part of life in Sweden that it is both a verb and a noun. Do you fika? If so, tell us more about this delicious-sounding tradition!
This summer I had a goal to take my lunch to the day job each and every day. Every two weeks I'd slip up, but for the most part my plan to brown bag it worked. That said, things got a little monotonous mid-summer. Leftovers and fresh salads are great, but what I really wanted was junk food. Chips, people, I'm talking chips. Enter Willamette Valley's granola chips.
What better accompaniment to summer's fresh tomatoes, zucchini, and peas than pesto! And not just the classic basil and pine nut variety, either. How about sun dried tomato and Aleppo pepper or pistachio and lemon? Read on for more great pesto inspiration!
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered:
Q: My grandchildren love those yogurt bites that you can buy in the baby food section of the grocery store. It seems like dehydrated yogurt. I've tried to duplicate the process, but have not had any luck with it. Has anyone else tried to do this?
Chips and salsa are my go-to appetizer in the summer. While I make a pretty mean picco de gallo with summer tomatoes, onions and cilantro, summer is the time to experiment with different seasonal salsas. And why not take advantage of all of the juicy ripe fruit in season right now?
My new crush may very well be shishito peppers with sea salt. I tried them for the first time at a restaurant a few months ago and now I've been seeing them everywhere! They're popping up at restaurants, the farmer's market, and all over that make-me-jealous-of-what-you're-eating app called Instagram. Well, it's finally time to put these peppers where they belong — muddled in an ice-cold margarita with a few extra for munching alongside.
Green Goddess dip is one of those famous recipes that appears in every cookbook, both new and old, and not without good reason. Unfortunately for me, I just recently jumped on the cult classic's bandwagon. I'm still kicking myself for the years I lost without this staple.
Snack Data has a serious goal: to become a definitive database of foods for snack-eaters around the world. But any website that describes a dill pickle as "a monster of its former self" really doesn't take itself too seriously.
The summer has been a hot one for many folks and my day job keeps me busy and running around at a pretty fast pace. Although eating is a necessity, I never really feel like doing so and sometimes I quickly regret it when I do, since I'm so hot and toasty. To keep my body fueled and my stomach from churning I've been turning to one simple combination.