Each month, I curate a selection of kitchen gadgets, food products, seasonal tips, and culinary news tidbits that our editors are excited to share in the top margins of our Let's Get Cooking section in the magazine. And each month, I get bummed out that there's not more room to go into further detail about why this info is worth getting super excited over. So here's a bit more background on a few favorite picks from our May issue:
Bela Portuguese Sardines
Given, this rec is inspired by my personal [arguably over-] enthusiasm for canned fish, but these omega-3-rich little fishies are fabulous on all accounts. Packed in spring water rather than oil, Bela Portuguese Sardines make a smart snack, full of fresh flavor. I love them plain on toast or crackers with a squeeze of lemon, but they also make a lovely addition to pizzas, salads, and antipasto platters.
Fagor Paella Pan
Designed for seamless heat conduction and retention, the Fagor Paella Pan is so ideal for one-pan cooking. Because of its heavy-weight enamel-on-steel design, the pan is incredibly durable--great for stovetop, oven, or grill. Yes, it's officially designated a pan for paella, but this is a versatile piece of cookware that should not be limited to a single dish. It's heavy duty, it's nice looking, it's dishwasher-safe, and we kind of love it a lot.
Cake Boss Pro-Tip
It's no secret around here that I really do not love cake. I love the idea of cake, but in execution, I usually find it a dry, flat-flavored disappointment. That said, I will never turn my nose up at a cake made by Cooking Light's current rock star editorial fellow. This tip for keeping cakes exceptionally moist comes from her: You simply brush warm cake layers with simple syrup as soon as they come out of the pan. The syrup soaks into the cake and is locked in as it cools. She usually infuses the simple syrup with a flavor that is complimentary to the cake, like vanilla or an herb like lavender or thyme, to add depth.
In Season: Rhubarb
Bittermilk No. 6
The latest release in Charleston-based Bittermilk's line of dynamic cocktail mixers, the Oaxacan Old Fashioned, provides for a deliciously more intense alternative to the margarita for your Cinco de Mayo sipping. Just mix 4 parts smoky mezcal with 1 part mix for a deep, bittersweet taste of Mexican chiles, cocoa nibs, and spice sweetened with raisins and cocoa husks. I like to finish it off with a squeeze of fresh lime juice for brightness.