Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Are you prepping cauliflower by cutting out the core first and then breaking the head into florets? (No shame in this, it’s how I did it for 40 years until my friend Chef Kathi Riley set me straight.)
There’s an easier way.
Continue reading "How to Cut and Core Cauliflower" »
I had to laugh at our last holiday meal when my sister proclaimed, “these are the best mashed potatoes ever!” only to be informed that she was eating mashed cauliflower.
Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them!
Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals.
Continue reading "Cauliflower Mashed “Potatoes” with Browned Butter" »
Synergy Flavors Inc., a leading supplier of flavors, extracts and essences for the global food and beverage industry, and a major producer of vanilla extracts, has provided a brighter future for some of the people in a disadvantaged, remote area of Madagascar.
Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. With the launch, Cargill now offers customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada1.
New research from scientists at the U.S. Department of Agriculture suggests that there are fewer calories in roasted, unroasted, whole or chopped almonds than previously thought.
