From our Blog
Summer is my favorite season. There’s so much fun to have and so many things to do. One of my favorite things we’ve been doing for years now is our weekend beach trips. We live very close to Daytona, so we get to drive on the beach. I’ll pack a picnic lunch and we’ll spend the afternoon on the beach. It’s so much fun and so easy because you have your car right there.
When we’re headed home we always stop at the same frozen custard shop. It’s my favorite and the perfect way to end a fun filled beach day. They have so many different flavors, but I love the simple flavors like vanilla the best. Then I can add any topping I’m in the moodRead More >
We are mere days away from summer…and you know what that means?? Sunny days, beautiful weather, shorts and flip flops all day long, and ice cream 24-7. Oh yes, ICE CREAM! And when ice cream is homemade—it’s even better. So dust off those fantastic churning machines and let’s get to work!
Now I’ll be the first to admit, every time I think about making ice cream, I always stop and ask myself—is it worth the effort? Why not just go out and grab a pint? But then I remember how ridiculously easy it is to whip up a batch, particularly when you have a trusty ice cream maker that does all the churning work for you. Added bonus? You know every ingredient that goes inRead More >
Summer is here and so is the heat. If you’re looking for an easy treat you can make at home for the hot summer months, homemade ice cream is always a winner in my opinion.
Today I’m sharing a simple recipe for Strawberry Cookies and Cream Ice Cream with you. Added bonus- I chose to make a recipe that didn’t require an ice cream maker so anyone can make it! No special equipment needed.
The trick to making ice cream without an ice cream maker is whipping the cream yourself to help infuse air into the recipe. The trick to making ice cream extra creamy, in my opinion, is adding egg yolks. The benefit of using Davidson’s pasteurized eggs is that you can mix the yolks rightRead More >
Here at Davidson’s™ we are proud to offer safe, high-quality eggs to our customers. There are many factors that contribute to our superior quality including sourcing farm-fresh eggs from USDA-inspected farms and only using USDA-certified grade AA eggs—the highest grade available. Additionally, our patented pasteurization process eliminates the risk of Salmonella and other bacteria that lead to spoiling and foodborne illness. As a result, our eggs have been tested and approved by the American Culinary Federation for superior quality and flavor.What is pasteurization?
While pasteurization is one of the things that make our eggs different, we are among many other items in the grocery store that also use heat treatment to improve quality.
Originally developed in France as a way to preserve the taste and aroma of agedRead More >
I spend a lot of time learning as much as I can about my Persian background. You see, my mother is Iranian and my father is American and I have lived most of my life in the U.S. And since I married an Iranian, well, I have a lot to learn.
Persian food and Persian culture, the real Persian culture without religion mixed in, is quite extraordinary and beautiful. Both include vibrant colors and robust flavors. We love our herbs and our dishes are not heavily spiced or spicy like other cultures. Everything melds together to create a very flavorful dish.
Stews, basmati rice, and kabobs—we have quite a variety of meals to share with the world. I enjoy discoveringRead More >
Happy Dance! It’s time to break out the ice cream maker. ‘Tis the season for homemade ice cream, after all. It’s actually a fairly simple process, so there’s no reason not to enjoy the freshest, creamiest ice cream around all spring and summer long—straight from your own kitchen.
This brown sugar bourbon ice cream recipe is a version that will have you breaking out the ice cream maker over and over again. It tastes like boozy salted caramel.
It is very important to allow the cooked base to cool down to room temperature before transferring it to the refrigerator to chill completely, prior to churning. The ice cream base can be made one day in advance.
Besides serving it in a cup orRead More >
It’s spring. The selection of fresh produce is booming, temperatures are climbing, and many people are freshening up their menus. What better way to celebrate than with some fresh spring recipes? Here are some great recipe picks from the Davidson’s™ recipe collection.
Why not try an intriguing curry twist to your egg salad? This curried egg salad recipe is fresh and invigorating.
Or try a healthy twist and sneak in extra vegetables. The healthy egg salad Florentine recipe includes spinach for extra vitamins, fiber, and flavor.
Another great pairing is smoked salmon with egg salad. Try the egg salad and smoked salmon canapes recipe. It’s fast and easy!Spring-fresh snacks
Try some fresh and healthy snacks thisRead More >
If you’re like many people, you love succulents. Unfortunately, succulents don’t fare very well indoors. Not anymore. Bring succulents inside with our egg carton succulents DIY! Here’s what you’ll need:
- An empty Davidson’s Safest Choice® egg carton
- Acrylic paint (various colors)
- Paint brushes
- Hot glue gun + glue sticks
- Trim egg carton, removing tall tips between egg cups. Set aside.
- Cut out individual egg cups.
- Layer one: Select egg cup and cut four pointed petals. Cut petals off cup, creating four individual petals. Set aside.
- Layer two: Take another cup and cut at each corner—creating four
About two years ago, after years of struggling with my weight, I decided to make a real change in mine and my family’s diet. I decided it was time to start cooking breakfasts, lunches, and dinners in a more traditional fashion. That meant almost eliminating our sandwich routines, french fry addictions, and after dinner sweet treats. I also really cut back on all those unnecessary processed carbs like breads and crackers and replaced them with healthy carbs like fresh fruits and vegetables.
Over the years, I’ve continued to make other changes, too. I’ve limited sugar, cut down on soybean oil (which I’ve realized is found in just about everything, even the body oil I was using!) and limited dairy. I’ve tried to model our diet and meals according to the American Diabetes Association®’s dietRead More >
I will be the first to admit when I create recipes, practices such as low-fat, sugar-free, low-carb, or even gluten-free are not the first instinctive methods I lean towards. That’s not to say I am against living a healthy lifestyle—in fact, that’s far from it. But I do recognize that a strict regimen, quite frankly, takes me a lot of time and planning. I have met a bunch of folks who are quite skilled at it and it becomes their second nature. But for me, I tend to strive towards a practice of balance so I can enjoy a little decadence from time to time.
For example, if I have a bacon cheeseburger for dinner today, I will have a salad for lunchRead More >