By Kate Heyhoe
Premium olive oils, olives, spice blends, pine honey, apricots and smoky black tea—all from the fertile southwestern region of Turkey, where the Aegean and Mediterranean meet. The key here is 4-star quality: the olives are perfectly brined, the extra-virgin and virgin olive oils light and buttery, and the spices robustly fresh and intense. These superb olive oils undergo rigid quality control all the way from the olive pressing in Turkey to the climate-controlled shipments to your door. Family ownership directs the entire process, from tree to table, and the pride they take in all their products shows. You can't buy these oils on retail shelves, where light and heat can affect flavor—they're solely available by direct order, and in the Olive Farm's outlet in Portland, Oregon. Products are sold individually or handsomely packaged together, ready to give. From olives to apricots, these are gifts both dedicated cooks and cooking dabblers will enjoy. Prices vary according to product (such as $18 for 1-liter Extra Virgin Olive Oil; $50 for the Essential Turkish Pantry gift assortment; $33 for the Olive Lover's Delight with pink table olives and extra virgin olive oil.)
Order them at www.olivefarm.com or call toll free 1-888-380-8018.
After you've opened your wine, make sure none of it goes to waste with stoppers that are as classy as the best vintages. Pick from any of three brushed stainless, cone-shaped designs, all specially engineered with three rubber rings that create a perfect seal for any-sized bottle and won't react with wines... (click to continue)
There's something very primal about bowls. I collect them and am always searching for bowls with a perfect harmonious design, both visually and functionally. I love the Chantal set of ceramic mixing bowls. Their thick sides make them sturdy, good for whipping thick batters or rising bread dough. I also chill them for mixed salads—their heavy weight... (click to continue)
Thick or thin, sweet or savory, with one crust or two—pies come in endless varieties, and the pan they're made in can make all the difference. For a traditional deep-dish pie with classic scalloped edges, Chantal's ceramic 9-inch pie dish delivers...(click to continue)
Premium olive oils, olives, spice blends, pine honey, apricots and smoky black tea—all from the fertile southwestern region of Turkey, where the Aegean and Mediterranean meet. The key here is 4-star quality: the olives are perfectly brined, the extra-virgin and virgin olive oils light and buttery, and the spices robustly fresh and intense...(click to continue)
Okay, I admit this is a shameless plug—but it really is a good book. I wrote it for busy parents looking for ways to connect with their kids... (click to continue)
What's the most commonly used phrase in recipes? Season to taste—and these tasteful new pepper mills allow you to do just that, whether your mood is whimsical or serious... (click to continue)
As my regular readers know, I always emphasize using a thermometer to test for doneness. It's not only the most foolproof way to ensure foods are safely cooked, but it's also the best way to prevent overcooking. If you're looking for a snazzy stocking stuffer, one of my favorite gadgets is the Digital Tempfork...(click to continue)
For something completely different and a guaranteed crowd-pleaser, the Anniversary Pan by Le Creuset is a versatile piece of cookware bound to inspire. It's designed to cook tarte tatin-style dishes, such as the classic Apple or Pear Tatin, but it also dishes up innovative recipes like Salmon Quiche...(click to continue)
Who cares if it's cold outside—ice cream tastes good anytime of year, especially home made ice cream. Forget the crank, the salt, or the motor: the Chilly Ice Cream Maker needs nothing but a freezer. Just freeze the specially constructed pot and lid overnight, add your ingredients and in less than 30 minutes...(click to continue)
What did we ever do before nonstick pans? The problem with many of them though is they're not heavy enough, or they conduct the heat poorly. Not so with the Le Creuset Nonstick Frypan. I tried the 11-inch version, which has cast-iron construction and deep, practical, gently sloped sides, so it works as well with stir-fries as it does with browned chicken pieces...(click to continue)
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This page created December 2000. Modified December 2006.
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