Mix the Perfect Fruit Salad With the Mad-Libs Method

Here the analogy ends, because, while not even a Snoop Dogg remix could save “We Are the World,” a better fruit salad is well within reach. The trick is to dress it up with the same little flourishes that make savory salads so enticing.

Source: The Mad-Libs Method for Perfect Fruit Salad in Any Season

Knowledge is knowing that a tomato is a fruit; wisdom is not putting it in a fruit salad.

Top Wintry Soups with Granola for Crunchy, Nutty Goodness

With the right toppings, the humble soup gets some extra texture, flavors, and finesse. You can take the most plain Jane vegetables and in a transition fit for My Fair Lady, transform them into a classy dinner soup.

Source: 9 Toppings to Make Your Soup Pop

For wintry favorites like butternut squash, pumpkin, or a creamy coconut curry – the nutty, slightly sweet granola is beyond complementary.  Bu if you’re weirded out by the sweet factor, try toasted nuts. They have a similar, though savory, effect.

I’ve covered how to make spicy/hot honey for those interested.  And how much vitamin K there is in yogurt (including Greek).

Why Food Tastes so Bland on an Airplane (and How to Make It Better)

Whether you eat the in-flight meal or pack your own favorite snacks, food tastes pretty bland when you munch on it at 10,000 feet. Here’s why.

Source: Why Does Food Eaten on an Airplane Taste so Blah?

This was actually an episode of “Next Iron Chef” several years back. The contestants had to make a first-class airline meal with the catch being that they had to over-flavor everything to make sure that it actually tasted good once they were up in the air. Very cool stuff.

Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

Use Mushroom Stems for Broth Instead of Throwing Them Away

Foraging season is upon us, which means that our mycophagy (you’ll remember that’s the practice of consuming mushrooms) is in full swing—even if said foraging happens in the aisles of our local supermarket. But unless you’re dealing with mushroom varieties that are more stem than cap, like enoki or trumpet, there’s one part of mushrooms we’re not always consuming: the stems.

Source: Velvety Mushroom Soup: The Best Use for Mushroom Stems

The advice mostly applies to mushrooms with tough stems, like Shiitakes.

Chicken: Bacon Wrapped, Stuffed

Yes, it’s as good as it sounds!  It’s not Cordon Bleu because the meat isn’t breaded.

I’m serving mine with mashed sweet potatoes and salad (various lettuce and a little carrot, cherry tomatoes, and corn).  The wine pairing rule is like to like, so white wine.  This is an evening meal, so the bacon would probably go with a red.  There are some basic things that you should do and know to drink beer/wine/scotch properly, but don’t be intimidated by people who list off reams of data and info, trying to prove how much they know. Alcohol is for one thing above all else; enjoyment.

Here’s the recipe – bon appetit!