Save apricot pits to make ice cream. Photo Credit: Alpha Smoot/Food52
Welcome to the start of a new week. For your perusal, here’s a thoughtfully-curated selection of food news that we’ve loved reading over the past several days.
- If you’ve been eating a lot of apricots, plums, and peaches to make the most of the summer fruit season, don’t forget to save the pits, too. Turns out stone fruit pits make a lovely flavoring for ice cream. [Food52]
- The end of summer is nearing, which means pumpkin spice is back — only this time, Starbucks will be making Pumpkin Spice Lattes with real pumpkin. While Starbucks would not share the exact date of the drink’s release, a spokeswoman said, “it is coming soon.” [CNBC]
- Tri-tip has been a West Coast barbecue staple for years, but do you know how it came to be? Turns out it all started behind a Safeway butcher counter in Santa Maria, CA. Here’s more on the California Central Coast favorite, including three key pointers to ensure tri-tip comes out perfectly every time. [America’s Test Kitchen Feed]
- Did you know that lemon-lime aromas in wine indicate a cool climate, while orange and tropical notes mean your white wine came from somewhere warmer? Sommelier Jordan Salcito talks to Radio Cherry Bombe about tasting and understanding wine. [Heritage Radio Network]
- A genius new app, Off the Menu, lets you in on the secret menus of restaurants nationwide, from fast casual eateries like Chipotle to high-end establishments such as Wolfgang Puck’s Spago Beverly Hills. [LA Times]
