Stefan: Easy to Use

Stepan Lipid Nutrition, Booth #DD174, will offer samples of OmegaWater, which contains Marinol Omega-3 Triglycerides. It’s a new way to demonstrate Marinol’s emulsification properties and ease of formulation.

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Want to Work from Home? Williams-Sonoma Is Looking for Holiday Employees

If you’re looking for a seasonal job, don’t like leaving your couch, and have a guaranteed spot on Santa’s Nice List, Williams-Sonoma may have the perfect opportunity for you. According to the company’s job website, there are multiple listings to become a customer service associate for the holidays.

“We offer the opportunity to work from the comfort of your own home!! Save money on gas, eliminate your daily commute and have more time to spend with family during non-work times,” the ad reads.

While employees will be required to put on pants and attend meetings and trainings, it’s an ideal gig for anyone who’s suffering from agoraphobia and/or dreamt of working from home.

Those interested in applying should possess a high school diploma or GED and the ability to “navigate through multiple systems and internet pages.” Strong customer service skills are also vital, and former experience in sales is preferred.

The job pays $11/hour and also offers a bevy of perks like a 40% discount (on most merchandise), contests, rewards, as well as growth and promotional opportunities. Your responsibilities will include:

• Address customer questions and concerns regarding product and delivery information
• Provide product information, review alternative solutions if an item is out of stock and place orders for the customer.
• Successfully negotiate and appease customers using a variety of methods established by Williams-Sonoma, Inc., guidelines.
• Check inventory, process returns, issue replacements and credits for damaged or defective merchandise
• Perform other duties as assigned

And while you may be assuming that a fancy laptop and phone will be supplied by the company, you’ll have to rely on your own (including a stable internet connection) to get the job done.

Honestly, that 40% discount is really speaking to us. How else will we be able to afford that Le Creuset dutch oven, Kitchenaid mixer, and Vitamix we’ve been eyeing since December 26, 2016? Oh, and all of the stuff on our friends’ wish lists, of course.

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How to Infuse Vinegar with Fall Spices

Vinegar has been appreciated since ancient times. It is the fermentation of ethanol alcohol that creates vinegar and anything that contains it such as beer, cider, wine, grain alcohol, or champagne can be transformed into a vinegar.

The Babylonians fermented the fruit of the date palm tree over 7,000 years ago to create both wine and vinegar and the first written mention of vinegar was discovered in Chinese texts dating back nearly 3,500 years.

Ancient Romans created infused fruit vinegars for dipping bread and long before it became a health food darling in modern times. Hippocrates prescribed apple cider vinegar for all manner of health ailments. Vinegar was even mentioned in both the Old and New testaments of the Bible as well as in the Quran.

Fall is the perfect time to make infused vinegars from scratch because autumn flavors like cinnamon, ginger, nutmeg, and star anise pair so well with the brightness of vinegar. They are easy to make and are the perfect hostess gift. Infused vinegars are ideal as a finishing for rich braising sauces, chutneys, jams, marinades, creamy white sauces, warm salad vinaigrettes, pickling agents, bread dipping, and even mayonnaise.

1. Select jars or bottles to infuse your vinegars in. Decorative bottles or clear Mason jars are perfect for not only getting the job done but also as a means to display your infused vinegars in an enticing way.
2. Be sure to wash your bottles or jars and their lids thoroughly in soapy water and then rinse them well before using them.
3. Select the spices and vinegars you will be using for infusion. Fall spice suggestions include cinnamon, nutmeg, star anise, allspice, dried orange peel, fennel, cloves, nutmeg, ginger, and dried chiles. Apple cider vinegar works well with all of these flavors but red wine vinegar, white wine vinegar, or even balsamic are also welcome dancing partners.
4. For added flavor, toast your spices before using them by placing them in a dry, nonstick pan over low heat and toasting them until they are aromatic. Be sure to shake the pan every few seconds once the spices begin to heat up to prevent scorching.
5. Place your toasted or untoasted spices into your jars or bottles.
6. Place your vinegar in a saucepan and heat it over medium heat until warmed through but not boiling.
7. Place a funnel over the lip of your bottle or jar and carefully pour the vinegar into it until it is a half inch from the top.
8. Let your vinegar cool to room temperature before sealing it. Infuse for at least a week in a dark place at room temperature. The longer the infusion, the more flavor the spices will impart. Give your bottles or jars a vigorous shake every few days to encourage the infusion.
9. Once your infused vinegar is ready, pour it through a double layer of cheesecloth or a coffee filter to separate the vinegar from the infusion ingredients. Return the vinegar to its jar or bottle and discard the spices. You can also return a few of the spices to the container for decorative purposes.
10. Store the vinegar at room temperature for between four to six months.

Autumn Apple Salad with Cinnamon Honey Dijon Dressing

I Can Cook That

Autumn is celebrated in every single bite of this flavorful salad brightened up by a vinaigrette laced with cinnamon and flash of heat from the Dijon mustard. Instead of incorporating the cinnamon into the vinaigrette itself, plan ahead by infusing apple cider and red wine vinegar with cinnamon sticks for a flavorful vinegar that can be incorporated time and time again into vinaigrettes and marinades. Get the recipe.

South Carolina Mustard Barbecue Sauce

Self Proclaimed Foodie 

Carolina barbecue sauce is heavy on the vinegar and consequently, singing with zesty flavor perfect for lacing barbecued meat cooked low and slow on a lazy fall day. Swap out the standard apple cider vinegar called for in this recipe with your own vinegar infused with autumn spices like star anise, nutmeg, cloves, or all three. Get the recipe.

Balsamic Beef (or Chicken) Kebabs

Mel’s Kitchen Cafe

This crowd-pleasing recipe is as fun to eat as it is tasty. Balsamic vinegar does double duty as both a coloring and flavor enhancer. Instead of using plain old balsamic, infuse it beforehand with fall spices such as ginger, fennel, or dried orange peel for even more flavor. Guests will gather quickly around your autumn party table when these kebabs take center stage. Get the recipe.

Garlic Mayonnaise

Tyrant Farms

This beautiful recipe invites southern France into your fall kitchen with a garlic mayonnaise reminiscent of the aioli this region of the world is famous for. Use it as a vegetable dip, slathered on sandwich buns, or as an accompaniment to roasted chicken. Instead of incorporating apple cider vinegar into it, infuse your vinegar with an autumn spice such as ginger or fennel for even more Provençal flavor. Get the recipe.

Sweet and Spicy Asian Style Pickled Carrots

Foodie With Family

These carrot pickles are as vibrantly beautiful as they are addicting and satisfying as a crunchy garnish on virtually anything. They’re especially good on sandwiches or atop a stir fry for just the right amount of tangy zip. Infuse your vinegar with the star anise and ginger before adding it to the pickles for even more welcome flavor. Get the recipe.

Homemade Apple Shrub

Nutmeg Nanny

Shrubs, or drinking vinegars, are as popular for their intense flavor as they are for their health benefits. They are consumed unadulterated, stirred into cocktails or combined with soda water for an afternoon pick-me-up. This shrub recipe celebrates the autumn apple and would be even more delicious if the apple cider vinegar was infused with fall spices such as cloves, nutmeg, cinnamon, and star anise before using. It’s the perfect addition to a bourbon cocktail on a chilly autumn day. Get the recipe.

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Food Is Fashion for ‘Project Runway’ Designer ChaCha

Food-inspired fashion may not be anything novel (just take a look at Jeremy Scott’s candy, pizza, and McDonald’s inspired collections), but for New York-based designer ChaCha, food IS fashion. And fashion tastes sweet.

Take a basic raspberry macaron, for instance. Aside from being one of the former Project Runway contestant’s favorite desserts, the French confection’s deep magenta hue has lent itself to a few of his most iconic pieces (including the beautiful asymmetrical silk dress in the video above).

The same obsession applies to strawberry ice cream, which has secured a spot among cupcakes and unicorns on ChaCha’s Instagram mood board.

“I’m really into sweet stuff,” he says. “I just want ice cream all the time.”

As a result of this sugary love affair, he’s created an over-the-top, avant-garde look titled “strawberry ice cream monster” that features layered fabrics, angel wings, and a picture of his own face. Inspired by Black Tap‘s oversized milkshakes, ChaCha has also produced a garment that mirrors the “silhouette” and “texture” of the M&M and cotton candy-lined indulgence.

When he’s not noshing on the best treats that New York has to offer, the Taiwanese-born creative contemplates cultural differences between America and his native country.

“Everybody loves to eat salad. It doesn’t make any sense,” he argues. “You just eat cold food. Coming from Taiwan, all of our meals—even breakfast—should be hot.” And while it may be your instinct to call out the hypocrisy of loving ice cream but hating cold cuisine, ChaCha says that “the weirdest thing about ice cream is that it’s cold, but it’s actually warm. It makes your stomach warm…it’s a Chinese thing.”

We’re sure there’s a science behind this statement, but we’ll just take his word for it. In the meantime, we’ll continue to wonder if he finds himself munching on fabric as he executes these designs. Who knew that fashion could make us so hungry?

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Pumpkin Chocolate Chip Loaf

Confession: I am a late bloomer when it comes to my love for pumpkin.

My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!

Continue reading "Pumpkin Chocolate Chip Loaf" »

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Strongbow Artisanal Blend

Strongbow Hard Apple Ciders' new Artisanal Blend is a toast to heirloom cider apples captured in a lively, semi-sweet cider that appeals to both cider lovers and wine drinkers.

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Crispy Lemon-Ginger Sandwich Cookies

With plenty of lemon zest in the dough and fresh-squeezed juice in the filling, these crunchy ginger cookies taste zippy and bright—a refreshing change of pace from the darker profile of gingersnaps or classic gingerbread cookies. Enjoy with tea, or serve alongside a scoop of your favorite ice cream. Get Recipe!

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Rayzyn Wine Co. Took Premium Wine Grapes And Turned Them Into Delicious Superfoods

RayZyns are vegan, non-GMO, all natural, Kosher, have no artificial flavors, preservatives, and are naturally sweet with a healthy crunch.

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Chobani Announces New Food Incubator Class

The group is comprised of companies that are disrupting, innovating and inspiring new food categories in the US – from innovative products like plant-based ice cream, a low-sugar, low-calorie beer alternative, a healthier frozen fruit pop, as well as fresh and sustainable takes on foods that have been around for centuries, like oats, saffron and seafood.

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Emmy’s Organics Coconut Cookies

Made with crunchy bits of organic peanuts, new Peanut Butter cookiestasty bites are packed with peanut butter flavor.

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On-Cor Frozen Foods Announces Product Enhancements

The refresh, which began in April, continues to support the company’s mission to offer quality, multi-serve entrées that everyone loves.

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