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Dried Fruit
Sugar Editorial Picks
Fast & Easy Dinner: Chicken Couscous With Dried Fruit
Couscous is quite possibly the world's quickest cooking grain. It takes literally five minutes to make — meaning it's an ideal ingredient for home cooks who are pressed for time. To create an entire meal with couscous, toss with sauteed vegetables, dried fruit, aromatic spices, and rotisserie chicken.
Taste Test: Dried Sweetened Hibiscus Flowers
I like to keep my pantry stocked full of things — olive tapenade, cheese, crackers, and dried fruits — for an impromptu party. The other day I noticed it was sparse, so I headed off to Trader Joe's. While there, I found these dried sweetened hibiscus flowers and decided to take home a package.
Make Your Own Fruit Roll Ups
What child doesn't love fruit roll ups? There is something so satisfying about peeling the strip of chewy, sweetened fruit off a piece of sheer plastic. When I was younger, I never would have guessed that fruit roll ups could be homemade!
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Come Party With Me: All Hallow's Eve — Drinks
It's T minus two days until your big Halloween party! Since nobody wants to spend the entire night mixing cocktails, serve a punch. It's quenches the thirst of a crowd and is easy to make.
Burning Question: What Causes Red Wine Headaches?
Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.
In Season: Figs
Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.
Sir Mix a Lot
My younger sister is one of those people who absolutely adores breakfast foods – she finds herself eating them all day long. So I was shocked when she said she was swearing off one of her a.m. staples: granola.
Ray Isle on Rosé
Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine.
Come Party With Me: Change the World — Menu
My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book — which is written by an organization called We Are What We Do — is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place!
Happy Hour: Campari Squeeze
I'm still rather novice to the category of spirits known as aperitifs. These old-school standbys — which include liqueurs, dry champagne, and fortified wines — rose to fame in Europe in the 1800s, and have remained popular ever since.
I'd made it my mission to educate myself in aperitif studies, and after professing my love for Dubonnet, I felt adventurous enough to move onto the Italian spirit known as Campari.
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