Milk is a key ingredient in desserts from some of the nation's most ambitious pastry chefs, who often change its texture while highlighting its wholesome, nostalgic appeal. Philip Speer of Uchiko in Austin and Uchi in Houston has created a fried-milk dessert with a corn-flake coating, and Nicole Krasinski offers a mix of milk, cream, roasted peanuts, vanilla and dark Muscovado sugar at State Bird Provisions in San Francisco.
Fifty years after it launched the dry-roasting process for peanuts, Planters is expanding its dry-roasted line, adding Roasted Onion & Garlic and Honey Barbeque varieties. The Planters brand is more than a century old, and dry roasting was introduced as a way to preserve flavor without using oil.
Registered dietitian Nikki Tierney says pumpkins' insides are all about nutrition, as they are packed with vitamins and low in fat and calories. Tierney, author of the "Be a Healthy Chef" cookbook, suggests adding pumpkin to pancakes, brownies and oatmeal, and using pumpkin seeds in trail mix that can be sprinkled on yogurt.
A study of 503 infants found 140 tested positive for a strong sensitivity to peanuts, and a mother's peanut consumption during pregnancy was a strong predictor of peanut sensitivity. "While our study does not definitively indicate that pregnant women should not eat peanut products during pregnancy, it highlights the need for further research," the lead researcher said.
The sage plant is in full bloom during the brisk fall months, and its flavor -- a mix of rosemary, mint and pine -- complements seasonal produce and lightens heavier meat dishes. Sage can even help such dishes as shortbread make the jump from savory to sweet, and this Bon Appetit article offers five other suggestions on how to use the herb.