For Passport France, we have introduced more than 20 new varieties of scratch-made breads and pastries. One of my personal favorites from the plethora of new items is the financier. I just love the nuttiness that comes up from the brown butter.
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Posted by Edouard D., Bakery Buyer, 05/16/2012 |
Don’t let this fruit fool you. Classified as a berry, this tender, fleshy skin gem is sweet and nowhere near as bitter as its bigger brother. Because it’s a good source of vitamin A and antioxidants, and because it has fewer seeds in a compact package, baby eggplants are favorites among foodies.
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Posted by Gerry M., Produce Inspector, 05/14/2012 |
Among the many delicacies we’ve flown in especially for Passport France is a beautiful, delicious assortment of authentic macarons made exclusively for Central Market by Delifrance. Well, of course, you might say. What’s more French than a macaron? Well, the surprise here is that these incredible confections are available in our Frozen department.
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Posted by Anita D., Dairy & Frozen Buyer, 05/11/2012 |
Don’t know apéritif from amuse-bouche? Curious about bouquet garni? Confused by mise en place or mirepoix? Then browse this reference guide to French cooking terms and impress your friends at your next soirée. (Yep, that’s French for party.)
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Posted by jennifer c., efoodie editor, 05/08/2012 |
Incredible cuisine is not the only thing to originate in Provence. The region also gave birth to pétanque (pronounced “pay-tonk”), a form of lawn bowling often compared to the Italian game of bocce and American horseshoes.
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Posted by jennifer c., efoodie editor, 05/07/2012 |
Les Anis de Flavigny is just one of the many French treats you must try during Passport France. The recipe for these candies—aniseed patiently layered with liquid sugar for 15 days and flavored with anise, orange, mint, liquorice, rose, or violet—has been passed down for generations. As beautiful as the candies are the tins in which they’re packaged. They depict une belle histoire d’amour (a beautiful love story) between shepherd and shepherdess, and they have become quite collectible in France. Collect yours May 9-22. In the meantime, here’s the story of the two lovers.
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Posted by jennifer c., efoodie editor, 05/05/2012 |
I don’t know about you, but I am looking forward to this weekend, because I intend to throw a tasty fiesta in honor of Cinco de Mayo. I can just see (and smell and taste and hear) it now: sizzling fajitas with a chipotle lime marinade, fresh cilantro, and onions, served on our house-made tortillas; made-to-order guacamole from our Produce department; freshly made salsa from our Bulk Bar; and maybe some beef and poblano tamales from Chef Prepared. And, of course, ice-cold beer!
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Posted by Jessica Z., eFoodie Contributor, 05/03/2012 |
For Passport France, the imports don’t stop with what’s on the plate or in the glass. We’ve also brought in cooking and entertaining pieces that are as functional as they are fabulous. How could an entire nation of foodies be wrong?
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Posted by Jessica Z., eFoodie Contributor, 05/02/2012 |
Celebrity chef Bobby Flay once said of Southeast Georgia’s pride and joy: “Vidalia onions aren’t just the most famous onions in the world; I think they may be the only famous onions in the world.” But perhaps more interesting is this mild, sweet onion grown only in 13 Georgia counties (and portions of seven others) is really a happy accident.
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Posted by Gerry M., Produce Inspector, 05/01/2012 |
Chocolate biscuit cake, a favorite of Prince William, is back in the pastry case at Central Market Fort Worth in honor of the first anniversary of the Royal Wedding. Whether you became addicted to these decadent treats last year, or you’ve never tried them before, you’d better hurry in to get one: they’re here only for a limited time.
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Posted by Fort Worth CM, 04/28/2012 |