Maybe it’s time to look beyond claims of virginity in the oil aisle. Because, you see, our 20-year love affair with olive oil has had fallout. We’ve forgotten that there’s a whole world of oils that don’t come from the olive tree. And they can do a heck of a lot more than just sautéRead more »

Pay no attention to the many shelves of faux salsas (Blueberry-pineapple? Really?) and shove aside all those cans of low-fat, low-sodium, no-flavor refried beans. For this week’s underappreciated ingredient, you will need to dig a bit deeper into your grocer’s Hispanic section. Your goal? Mexico’s gift to high-flavor cooking: chipotle peppers in adobo sauce. TypicallyRead more »

Why not just use butter? Fair question, especially since ghee is going to be more trouble to find (it’s hidden in your grocer’s international or natural foods aisles) and you’ll pay way more for it ($5 or more for a 7½-ounce jar). Despite that, it’s an easy answer: — because ghee is a rich indulgenceRead more »

The typical grocer sells some 50,000 different products. The typical shopper buys the same 264 over and over again. The point of this blog? To persuade you to take a second look at some of the 49,736 foods that don’t usually land in your cart. Cardamom, for example. This spice aisle resident is a masterRead more »