Time for smoked trout apps!
We are loving a quick and savory appetizer made with Trader Joe's canned smoked trout.
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Consider the Kummelweck
Buffalo, NY rolls with more than just wings.
Reaquainting With Seitan
Upton's Naturals elevates vegetarian eating.
Organically, Bertolli
Top your pasta with natural ease.
Ja, Ja Jarlsberg
Norway's gift to the cheese world.
Sweet Grains
Kashi's TLC bars are rich.
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A Savory Foundation 		 
  Start off your soups, bisques, chowders and stews with flavorful bases from Better Than Bullion. >>>  

Try: Pumpkin Seed Oil
Enjoy Austria's flavorful export—pumpkin seed oil. It makes for flavorful salads and more. >>>
 
Pinot Noir is not just a sea-dark wine. At vineyards like Seven of Hearts, a rosy hue shows through. >>>

 
Gobble Some Smokey Goodness		  
  California's Diestel Family Turkey Ranch makes succulent smoked thighs and drumsticks. >>>
   
Edible Archaeology 		 
  Make modern noodle dinners with Jovial's einkorn pastas. They're made with a toothsome ancient grain. >>>  
 
Packets of Flavor		  
  Prepare South of the Border-flavored dishes with Frontera's innovative Mexican simmer sauces. >>>
   
Sweet Blooms of Taste		  
  A delicacy from Australia, hibiscus flowers in syrup add elegance and excitement to drinks and meals. >>>  
   
Say Yes to Sauerkraut		  
  There's really no better toppings for a hot dog than mustard and saurkraut. >>>  

SIP: Soave wines
Explore northeastern Italy's liquid gem— Soave. >>>
 
It's no meek muffin. The crumpet is a substantial griddle cake, ready for toppings. >>>

 
Slightly Fast Risotto		  
  With Lundberg risotto mixes, you can enjoy creamy side dishes on nights when you can't stir too much. >>>
   
Sweet & Sour Tradition		  
  Explore salads and cooking with Four Seasons Gourmet Foods' raspberry vinegar. It's a family recipe. >>>  
 
Twisty Snack		  
  Reach into your freezer for a cheese-stuffed pretzel treat, courtest of Kim & Scott. With multiple flavors. >>>
   
Packets of Flavor		  
  Cross into innovative cooking with Frontera's unique Mexican-inspired sauces. >>>  

Bring on the Year of the Dragon

We’re looking forward to 2012′s place as Year of the Dragon. For Chinese New Year we have plans to hit plenty of restaurants, from Hunan to Szechuan cuisine and beyond.

We’ll be sure to watch some Dragon parade and nibble on some moon cakes for good luck.



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