We all know how important it is to drink plenty of water each day, but sometimes that’s a whole lot easier said than done. Plain water, more often than not, just doesn’t have the same appeal as all the other attractive beverages (read: coffee, tea, soda, wine).
So we created five flavored waters, each with a pair of herb and fruit, and no other sugar at all. That’s all it takes to turn water into the most alluring beverage on tap.
4.54 / 5 Stars | 11 Reviews
by Shirley
“This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas.”
I’ve been fascinated by Thai cuisine recently, mainly because one of its tenets is a balance of hot, sour, salty, and sweet. I took that balance to heart when creating this easy weeknight stir-fried noodle dish; it’s seasoned with condiments I always have in the door of my refrigerator, and peppered with plump shrimp I keep on hand in the freezer.
If Hawaii has always felt a bit, well, out there, that’s because it is. The 49th state is nearly 2,500 miles from California (and less than 4,000 miles from Japan). But Hawaiian culture — and Hawaiian food in particular — is having something of a moment on the mainland. Poke, a traditional Hawaiian raw fish salad that’s basically a chunkier version of tuna tartare, is everywhere; SPAM is staging a comeback; and it seems inevitable that the loco moco, a two-patty burger with fried eggs and gravy, will make an appearance on the Shake Shack menu any day now.
