This month, love is in the air…and in the food! Some foods, called aphrodisiacs, have special elements that are said to enhance your romantic desires. (Read more about the history here.) Why not serve a few this Valentine’s night? Learn about some of the most popular after the jump.
Looking to cook more in the new year? It’s a great way to save money and know exactly what you’re eating. If you work in an area with lots of food and restaurants at your disposal, lunch can be the most tempting meal of the day. Here at FreshDirect HQ, we started a lunch challenge for our Marketing group and got amazing results. Get tips from our journey after the jump!
Bacon? Sriracha? Egg Salad? Oh my! Say goodbye to boring desk lunches. Traditional egg salad is egg-ceptional on its own, but the addition of spicy sriracha and crispy bacon really takes it to the next level—plus, it is made with non-fat Greek yogurt. This easy, delicious, and healthy-ish take on egg salad is a perfect way to start your own office lunch challenge. Find the recipe after the jump.
This year’s top trend might as well be nicknamed Midas, since everything it touches turns to gold. Not only does turmeric give dishes a vibrant yellow-gold color, but it also gives them a gold-medal-worthy flavor. And if you top it off with some hot sauce, you’ll create the most trendy combo of 2016. Find the recipe after the jump.
There are some trends that no one is “too cool” to follow—like any trends involving delicious food. Surprising new flavors and ingredients will be emerging (or gaining popularity) this year, and you should be the first to know about them. Stay ahead of the crowd and keep an eye out for these 10 delicious new food trends.
A resolution to eat better does not mean that you need to give up on dessert! For many of us, a treat at the end of the day is oh-so necessary. So don’t be ashamed of your sweet tooth—try these ideas to lighten up your favorite desserts or whip up our banana-avocado “ice cream.”
Do you ever wish you could use peak-season corn in a winter chili instead of the canned stuff? Good news! You can. Our friends at Hudson Valley Harvest are redefining the way we think about frozen food. They harvest fruit and veggies at peak-season before flash-freezing them to lock in the nutrients and great taste, meaning you can enjoy the best in fresh no matter the season.
Call yourself a meat-lover? Only those open to trying the untried truly deserve that title. So if you haven’t yet, it’s time for you to experience our pasture-raised venison from New Zealand. Find the recipe after the jump.
Preparing a dinner party for a room full of guests with different tastes? Our friend and esteemed food historian, Francine Segan, has the perfect solution: pasta cups! These nests of spaghetti are baked into bite-sized cups that can be topped with whatever sauce or topping your guests prefer. Get the recipe after the jump.
Most of us agree that pasta is one of the most satisfying foods in the pantry. But why limit our pasta experiences to boiled bowls of noodles and baked trays of lasagna? Our good friend and food historian, Francine Segan, has introduced us to a whole new way to enjoy pasta: pasta pretzel sticks! And, yes, they’re even yummier than they sound.