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Love It or Hate It: Unusual Uses For Kool-Aid
While watching television the other day, I saw a commercial for Kool-Aid that got me thinking. Kraft Foods, the food giant that makes the fruity punch powder of my youth, has embarked on a campaign to encourage different uses for the mix. Creative ideas include using Kool-Aid as a flavoring agent for plain yogurt or cupcake frosting, a color boost for cake, and even to turn tamales into dessert.
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Koodies: So Hot Right Now
Meet the biggest buzzword in the food world this minute: koodies. No, I'm not referring to the term we used prolifically as fourth graders; I'm talking about kid foodies. Food trend analyst Phil Lempert, also known as the Supermarket Guru, coined the term to refer to children with an "ardent or refined interest in food" or "an unusual, sometimes fanatic, desire to eat unusual foods."
6 Unusual Uses For Matzo Crackers
Now that Passover's in full force, many of you have put aside bread, bagels, and burgers in favor of the unofficial carb of Passover seder, matzo. And although there are few things better than matzo brei and sweet butter spread thin on matzo sheets, perhaps you're in need of more creative uses for the unleavened bread. Check out some of our favorite unusual uses when you read on.
Must Read: Pestos, Tapenades, & Spreads
Much like PartySugar, I'll be paying special attention to the oft-neglected starters when I host this year's Thanksgiving meal. I've not yet determined what they'll be: should I serve soup? Dip in a bread bowl?
Kellogg's Testing Logo Corn Flakes in the UK
From Chanel suckers to LV-inspired cupcakes, fashion labels and food have been teaming up in unusual ways. But this trend may be headed in a direction that even the most brand-beset consumers couldn't have comprehended.
In an effort to quash imitators, cereal brand Kellogg's is developing laser technology in the UK to burn its logo onto individual Corn Flakes.
For a Quick Bite, Roll Your Own Spring Rolls
This past weekend, San Francisco experienced a couple of the hottest days of the year. After a blistering morning walk around the city with out-of-town visitors, I invited my friends over for lunch. To keep things appropriately light, I served wine spritzers and made fresh Vietnamese-style Spring rolls.
Burning Question: When Is It OK to Eat Moldy Food?
The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest?
In Season: Sweet Limes
Although the assortment of produce seems to be more varied when the weather is warmer, I encountered an unusual fruit on a recent trip to the farmers market: the sweet lime. Also referred to as a Palestine sweet lime, the citrus fruit is native to India, where it's used medicinally to allay upset stomachs, nausea, and throat infections. It's still somewhat obscure in America, but the hardy lime, which blooms in Winter and Spring, has long been commercially grown in Vietnam, Egypt, along the Mediterranean coastline, and in states such as California and Florida.
What's Yummy This Week — YumSugar Weekly Recap
- We're celebrating this year's crab catch with a seasonal sandwich and tropical salad.
- Learn how to make your own pappardelle pasta and ricotta cheese.
- Discuss the finale of Top Chef 5 and find out what the cheftestants have to say.
- We've thought of seven unusual uses for tortilla chips.
- Consumers have been turning to chocolate during tough economic times.
- Roasted chicken hits the spot on a rainy day.
- Inspired by Slumdog Millionaire's Oscar wins, Party hosts an Indian dinner party.
'Wich of the Week: Mediterranean Tuna Melt
Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.
Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week.
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