The Mollie Stone's Blog
Brightly flavored lemon desserts are perfect for summertime. For a subtle twist on classic lemon desserts, try using meyer lemons. They are slightly sweeter and less acidic than regular lemons because they are a hybrid of lemon and mandarin orange. They originated in China, and it was a man named Frank N. Meyer that first brought them to the US in the early 1900s (which explains the name).
Meyer lemons are typically smaller and more spherical than traditional lemons, with a ..read more
If your kids like to cook, Father’s Day is the perfect occasion for them to help out in the kitchen. We recipe tested with adorable Heidi’s assistance to make sure these instructions for oven baked Maple Bacon and an Easy Ham & Cheese Omelet are kid-proof and delicious. Be sure to help out with any chopping as well as the hot oven and stovetop.
It should also be said that these are great recipes for Mother’s Day, and that Maple Bacon ..read more
Dads can be hard to shop for, so we’ve come up with a Father’s Day gift that will be useful for your family all summer long – a grill essentials kit.
The kit includes some standard grill essentials (tongs, meat thermometer, etc.) along with a few thoughtful ones that will save Dad some time, like newspaper to start the fire, resealable bags to marinate meat, and some aluminum foil.
Once you have everything together, pack them into a gift basket or reusable ..read more
Guest post & recipe by Amy of StreamingGourmet.com!
This version of Ragù is closer to a Ragù alla Napoletana than my recipe for Veal, Pork and Rosemary Ragù. The Ragù in Naples has more tomatoes, more onion in the soffritto and includes fresh herbs, like basil. The difference between a truly authentic Ragù alla Napoletana and mine is that in Naples, they make it with sliced meat rather than ground meat. Think pork spareribs and boneless pork shoulder stewing all day. ..read more
Guest post & recipe by Amy of StreamingGourmet.com!
You may associate the word Ragù with the American company that makes the spaghetti sauce available at most supermarkets, but Ragù is also an Italian term for slowly stewed meat sauce served over pasta. There are many varieties of Ragù, but they all have a few things in common: the sauce starts with what the French would call a mirepoix, but the Italians call a soffritto – a mixture of onions, carrots and ..read more
Summer’s just around the corner, and a perfect summertime (or any time) snack is popchips! They’re great straight out of the bag, but we also love their versatility for incorporation into recipes. Try crushing them for a pre-seasoned substitute to breadcrumbs, or appreciate the salty twist of Original or new Sweet Potato popchips in desserts.
Here are some great recipe ideas for popchips from around the web:
SAVORY SNACKS
Your favorite flavor of popchips with dip – try parmesan spinach dip, guacamole, chicken ..read moreFresh, wild caught salmon is in season! We picked four great salmon entrees from our Recipes and asked our Wine Buyer, Mark, to give us some pairing suggestions.
1. Salmon Filets with Country Herb Crust
Rive Sud varietals made with 100% Pinot Noir grapes are a delicious accompaniment to this baked salmon dish with a nutty pecan crust. The vineyard is located at the base of the Pyrenees Mountains in the South of France, where there is red clay soil and cool ..read more
Once you’ve mastered the art of prepping and steaming artichokes (get our instructions and tips for the perfect steamed artichoke here), you still have some tough decisions ahead: whether to serve them warm or chilled, and which dipping sauce to serve with your artichoke.
We took a survey around the Mollie Stone’s office to find out everyone’s favorite dipping sauces for those tasty artichoke leaves. Here are some great ideas based on what people said:
MOLLIE STONE’S FAVORITE ARTICHOKE DIPPING SAUCES
Melted butter ..read moreOne of the most unusual vegetables, nearly 100% of all artichokes grown in the United States are grown in California, and nearly two-thirds of those come from the fog-shrouded fields surrounding the small town of Castroville in Monterey County. They are typically available two times a year: early March through May, and late September through October.
They are often steamed and served warm or cold with a dipping sauce (click here for our favorite dipping sauces).
Here are a few of our ..read more
