A Lesson in Aphrodisiacs from Francine Segan

It’s been rumored that some foods have the ability to put hearts in your eyes. We talked to Francine Segan, one of America’s foremost experts on Italian cuisine, a noted food historian, and James Beard-nominated author of six books including Dolci: Italy’s Sweets and Pasta Modern, and asked her to share her knowledge of aphrodisiacs just in time for our annual Month of Love. Learn more about how to add sparks to your V-Day after the jump.

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Perfect Food Pairs: These Flavors Are Even Better Together

Peanut butter + jelly—both ingredients are great alone, but they’re a little more special when they’re together. In honor of the Month of Love, we asked the food experts around FreshDirect to share a few of their favorite combinations. What’s great on its own, but amazing when paired with a food friend? Let’s start with a few of my own perfect pairs after the jump!

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Build the Perfect Cheese Board: Five Fast Tips

A cheese board can be an easy and impressive entertaining option for parties, but intimidating if you’re new to the game. To smooth the path to success, we got the lowdown on party dos (and don’ts!) from our own super-savvy specialty food expert, Ken Blanchette.

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Fresh Adventure: Watch the Video on How We Sourced 2014’s Olio Novello

Our team of sourcing experts just got back from Sicily, where they celebrated the first harvest and press of the season, hand-picking our own custom blend of olives to make a unique olio novello (new oil) exclusive to FreshDirect. Ken, our specialty merchant, described this ready-to-use oil as “fresh, vibrant, and luscious.” This limited-time delicacy is blended, pressed, and shipped from Italy within a week, meaning it’s as fresh and tasty as can be. Pairing ideas and videos on how we sourced our olio novello after the jump!

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What to Do with All Those Thanksgiving Leftovers, Part II

Is there anything better than a fridge full of leftovers? Turkey Day is fun and all, but a next-day sandwich — now that’s the stuff. As for the rest of your leftover fare, click through for tips from Chef Tina Bourbeau on how to use ’em up (as well as what we used to make this amazing sandwich).

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Thanksgiving Leftover Ideas from Chef Tina Bourbeau

Leftovers are a conundrum for me. I’m not a fan, but I hate to waste food. If there were ever an opportunity to enjoy leftovers though, Thanksgiving is it. It’s a great opportunity to double-utilize some really beautiful food.

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Got leftovers? Chef Tina has some great ideas on what to recreate with them!

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Hail to the Kale Caesar Salad Recipe with Chef Anne Burrell [Video]

Kale salad with homemade dressing and croutons?! This recipe will seriously up your kale game. Serve this as a side to your lobster or for non-lobster lovers, simply add rotisserie chicken, salmon, or steak to make this salad a meal. Check out Chef Anne Burrell’s recipe and how-to video after the jump.
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