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Oprah Possibly Launching Organic Food Line

Oprah Possibly Launching Organic Food Line

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Apparently, the queen of talk is looking to produce organic vegetables, soups, drinks, and snack dips

While Oprah may be working on her own network (and magazine, and brand name), she's also trying her hand at an organic produce line.

The New York Post reports that applications for "Oprah's Organics" have been filed with the US Patent and Trademark Organization. And while the filings were used to name bath soaps, sunscreen, massage oils, and other beauty products, it looks like Oprah's Organics will also be used to name organic salad dressings, frozen vegetables, soups, drinks, and snack dips.

Similarly, applications for "Oprah's Farm" were filed for a beverage and catering service, as well as "Oprah's Harvest." A representative for Winfrey told the New York Post that "The trademarks were filed for Oprah’s farm on Maui to enable the farm to grow and distribute produce on Maui and throughout the Hawaiian Islands.”

Whether or not all of these products will be launched has yet to be seen; as many patent and copyright lawyers know, "the trademark is broader than the intention," one source told Forbes. But if anyone can move from celebrity to organic food line, it must be Oprah.

Whole30, Sugar Free Ketchup Brands

I’ve rounded up every Whole30 approved and compliant ketchup brand that I could find, meaning they’re all sugar free, made with no sweeteners or sugar substitutes added, and definitely nothing or artificial, either! I’m also sharing where you can buy each brand!

This post contains affiliate links, meaning Cook at Home Mom earns a small percentage on sales placed through some links, at no additional cost to you.

Why, you ask? Because ketchup is everybody’s favorite condiment! You use it on hot dogs, eggs, burgers, fries, and more, so you can’t (and you shouldn’t have to) attempt your sugar free life or Whole30 without it.

What to watch for:

  • Beware of sneaky ingredients in “sugar free” or “natural” ketchup brands!

Vaseline and other petroleum-based products

For sex: "In some women, petroleum based products might increase risk of vaginal infection including bacterial vaginosis (BV)," says Alyssa Dweck, MD, who was named a top gynecologist by New York magazine."With that said, many people use this without an issue as a lubricant for both vaginal and anal play."

For sex toys: Because any oil-based lubricant can break down materials like some plastic and silicone toys, Dweck says it's important to follow a vibrator manufacturer's recommendations for what to use instead.

For use with condoms: It's important to know that most STI and pregnancy protection devices mix with Vaseline like oil and. well, pregnancy protection devices. "They can&rsquot be used with latex condoms, dental dams, latex gloves, cervical caps or diaphragms," says Caitlin V., M.P.H., clinical sexologist for Royal, a vegan-friendly condom and lubricant company. If Vaseline is all you've got, use a non-latex condom.

Kroger Original Pancake Syrup

Kroger suggests topping its pancakes with its Original Pancake Syrup. But we say you'd be wise to skip both. The classic topping for pancakes is maple syrup, and Kroger's syrup is nothing more than corn syrup (high fructose corn syrup, to be exact) and water. Don't cheat yourself out of the lovely depth of pure maple syrup we love This Delicious Maple Syrup from Trader Joe's That Only Has Two Ingredients.

Oprah’s Favorite Hot Sauce Is My New Favorite Hot Sauce

Download Food Network Kitchen to sign up and get access to live and on-demand cooking classes, in-app grocery ordering, meal planning, an organized place to save all your recipes and much more.

Like many food lovers, I take my sauces very seriously. Whether I'm smothering a burger bun or topping a bowl of pasta, the right sauce has the power to make or break any meal.

That’s exactly why I was so skeptical of Truff, a line of truffle oil-laced hot sauce I stumbled upon on Amazon. I love hot sauce and, believe me, I love anything truffle. But mixed together? I was nervous it’d be something that would sound good in theory, but wouldn’t hold up to all its promises in reality. But when I noticed Truff's sauces graced Oprah’s 2019 Favorite Things list, I took a leap of faith and added it to my e-cart. (I mean, if it’s good enough for Oprah. )

Truff White Truffle Hot Sauce

When I finally gave TRUFF’s White Truffle Hot Sauce a try, I realized my hesitations were left completely unfounded. Let’s get one thing straight: This isn’t your typical buffalo chicken dip hot sauce. Thicker than a traditional hot sauce, it’s a creamy (but not too creamy) concoction with a subtle truffle flavor and a hint of heat. Unlike many sauces — which pile on the flavor — Truff errs on the side of subtly, creating a thoughtful blend of ripe chili peppers, organic agave nectar, white truffle and organic coriander.

It’s that level of subtly that makes it possible to add two big flavor profiles — umami and spicy — into one surprisingly delicious bottle. Today, I use this sauce on everything simply because it works with anything. Chunks of bread, scrambled eggs, lean proteins, vegetables, macaroni and cheese — I could go on. Whether you dip or drizzle, this sauce is the perfect pairing for virtually any savory recipe you can think of.

Oh, and did I mention Truff has three different options? While the white truffle sauce is the tamest of the bunch, Truff’s black truffle sauce will kick your dishes up a few notches. And if you can’t resist the heat, Truff’s Hotter Sauce boasts jalapeno. But no matter which one you pick, one thing’s for sure: This brand deserves a spot in your fridge.

Oprah Possibly Launching Organic Food Line - Recipes

At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Honey, Avocado, Yogurt, Brown Sugar, Bananas, and Apple Cider Vinegar

Use it to treat: Damaged hair. Honey is loaded with vitamins and minerals to treat split strands, says Fred Connors, owner of FRED Salon. Plus, avocados are packed with essential fats and biotin, while bananas contain silica for additional hair-strengthening properties.

Ingredients: 1 tablespoon of honey, 1 tablespoon of avocado, 1 tablespoon of plain yogurt, 1 tablespoon of brown sugar, 1 tablespoon of banana, 1 tablespoon of apple cider vinegar.

Directions: Using a fork, mix these ingredients together in a bowl until it forms a smooth, even paste. Using your fingertips, massage the formula into your scalp, working your way down to your ends. Wrap hair in a plastic cap to keep the mask in place and seal in the heat from your scalp. Let sit for at least 20 minutes, then rinse out and shampoo as usual.

Oprah’s Former Personal Chef Art Smith Dishes Up Recipes, Art And Soul

Sure, he rose to culinary fame as Oprah’s longtime personal chef, but there’s so much more—and less these days—to Art Smith.

The guru of Southern cuisine is newly lean after losing more than 100 pounds, and embarking on a lifestyle makeover.

Reporter Donna M. Owens caught up with Smith at Art and Soul, his restaurant and bar inside the Liaison Capitol Hill hotel in Washington, D.C.

The two-time James Beard award-winning chef—who’s traveled the world and cooked for everyone from the Obamas to the Dalai Lama—is still preparing food the way he likes it.

After sharing a meal that included small plates of buttermilk fried chicken, mashed potatoes, salad greens, and house-made mini beignets, Smith dished a bit about food, combating hunger and several new ventures.

Donna M. Owens: Besides contributing over the years to O, the Oprah magazine, you are also the author of three award-winning cookbooks: Back to the Table Kitchen Life: Real Food for Real Families and Back to the Family. Tell me, why do you cook?

Art Smith: First of all, I love to cook. I’m passionate about food, and I’m passionate about people. I love the idea of how food comforts, how it nourishes us. Most importantly, there’s not a cook that doesn’t love how a good meal brings a smile to a person’s face—just that interaction, pleasing people.

DO: For you, where does that love and passion stem from?

AS: I think it’s something that comes from my family. Raised by my mother, my grandmothers, watching them cook for the family and I loved it. And even in my training—I’ve worked for a lot of amazing chefs—watching their reaction and also their passion, in preparing a meal.

DO: In your cookbooks, you write with such fondness for the South, where you were raised in a small community in Florida. How does that inform your cooking?

AS: I think what’s important in whatever you do in life, that you’re authentic. I’m not French I’m from the South. I grew up in the South and the majority of my life was spent there. It is who I am, it’s part of my soul. I was raised in this incredible place with amazing history. It’s something that just comes to me very naturally.

When you grow up watching biscuits being made—how could you not like a biscuit? And pork is big in the South. We say you eat everything but the squeal. And there’s a lot of great things from glazed ham to amazing barbecue. But one of the things people forget about the South is that we also have a rich agrarian culture, so we have lots of fresh vegetables. In many places things have changed, but there truly is a farm-to-table [philosophy].

My most favorite thing about Southern cooking is that it has a really rich baking heritage. Lots of amazing cakes, from red velvet cake, to Lady Baltimore cake, to Hummingbird cake, to great chocolate cake. There’s a lot of really wonderful cakes and puddings. And also, lots of great candy: peanut brittle, pralines. It’s all this great, wonderful tradition.

DO: Speaking of Hummingbird cake, I ordered that while dining a few years ago at your Chicago restaurant, Table Fifty-Two. Like the rest of the meal, it was beyond delicious.

AS: I think half the world has had Table Fifty-Two Hummingbird cake! It’s amazing, the power of Oprah Winfrey: we made that cake 10 years ago on the show. I tell you, at the end of the day, it’ll be, “He made great Hummingbird cake and delicious fried chicken,” because that recipe is in the cake hall of fame!

DO: You have received kudos for your work with Common Threads [a non-profit Smith founded in 2003 that teaches children about diversity and tolerance through meal preparation and fun]. You’ve won awards, cooked for world leaders, and done so much. What’s next for you?

AS: There are different things that I want to do. I’ve cooked for possibly every person in the solar system, but I am really interested in going to cook for the troops, wherever they may be around the world, and in Iraq and Afghanistan. I think that these hardworking men and women who put their lives on the line, need some comfort, love. And most importantly, bring an element of health.

I’m excited about opening other restaurants that are Southern inspired. In fact, we’re doing one in Atlanta called Red Velvet, a Southern supper club that I’m excited about.

DO: What’s the projected open date?

AS: Late summer. I’ve already started enticing Atlanta folks about it. I spent some time with [filmmaker] Tyler Perry, and I’ve got these wonderful caramel rolls that I make, and I named them after him—Tyler rolls. So I’m excited. We get a lot of people from Atlanta at the other restaurant. Atlanta, for most Southern people, is the New York City of the South, and it’s that place where everybody goes. It’s an amazing city so I’m excited about going there.

DO: What else do you have percolating?

AS: I’m also excited too, that we’re doing a healthy concept called Lyfe Kitchen. This all happened after my weight loss. Some former McDonald executives wanted to put together a quick serve, healthy concept. And so I’ve been working with them and advising them, doing the menu. There’s no fryer, there’s no butter. All the fruits and vegetables are organic. Desserts are vegan. So we’re trying very hard to really create healthy, affordable, quick serve foods. The first will be in Palo Alto, California, and there’s projections for other ones across the country.

DO: That sounds exciting.

AS: Well, it is exciting. The fact is, America needs affordable, available health, whether it’s health care or food. Having access is the most important thing. I was talking with new [Chicago] Mayor Rahm Emanuel—and he said, we’re gonna work real hard to end this “food deserts” issue that we have in Chicago, and in urban areas across the country, as well as rural areas. Sadly, you know, a lot of Americans go hungry. Particularly children and women. And this is something that should not happen.

One of the things that I realize from traveling around world with Miss Winfrey and also in my personal travel, is that we don’t realize most of the world, they’re challenged with the same challenges we have. We live in a world economy—from finances, but most importantly, culturally.

I was in China, Shanghai, and [local] people were telling me, the same thing is happening there, as in this country, in terms of people having problems from processed food.

I think all these challenges we have, the best way to handle them is together. Together we can solve these problems. No one in this world should go hungry. We can all work together in terms of education. That can set us free, that is going to correct the problems we have, whether they be from a health standpoint, or whether they be, politics to culture. The more we view ourselves as a world community, and not as this kind of polarized community, that we can be a lot more successful.

DO: Is food the common denominator?

AS: I don’t know anything that wasn’t done wonderfully without food involved. Honey, the Lord himself had the last supper, OK! And there’s King Arthur’s table and so on. Every event in history, food has been a part of it. I’m a big believer, you don’t have a meeting unless you have food! It don’t work. Food is the catalyst that engages us, it comforts us, it brings up together. We love the taste of food, we love to interact with it. I hope we all love to share our food, that’s one of the great lessons of life when you’re a little kid, is learn to share. So I think it’s very, very important.

By Donna M. Owens for Donna M. Owens is an award-winning journalist based in Baltimore who reports for print, broadcast and online outlets nationwide.

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Maryland Style Fried Chicken
(created for Oprah Winfrey)
Serves 2-3

2 skin on, bone in chicken breasts
2 boneless chicken thigh
2 chicken drums

1 qt buttermilk
2 tbsp kosher salt
1 tbsp ground black peppercorn
1 tbsp cayenne

2 cups self rising flour
1 cup crumbled corn flakes
1 tbsp kosher salt
2 tsp granulated garlic

  • Marinate chicken at least 2 hours prior to cooking
  • Preheat oven to 350°
  • Preheat fryer to 350°
  • Remove chicken from marinade and let drain, do not pat dry
  • Bread each piece of chicken separately, making sure there is an even coat on all sides
  • Place the breasts in the fryer for 3 minutes, until golden brown
  • Place the breasts on an oven rack placed on top of a sheet pan and cover with aluminum foil Place in preheated oven (The chicken breasts will take more time, so start with them first)
  • Repeat with chicken thighs and drums, then add to rack with breasts and cover with aluminum Cook for 10 more minutes

Art Smith’s Goat Cheese Drop Biscuits
Makes 12 biscuits

2 cups King Arthur self-rising flour
1 teaspoon salt
4 tablespoons (2 ounces) cold butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated Parmesan cheese

Preheat your oven to 425 degrees F. Place one 10-inch cast-iron pan into the oven while it is preheating. Place flour and salt powder into a medium sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the 1/4 cup grated parmesan cheese. Enjoy warm!

Slow Cooker Red Beans & Rice (with sausage)

This super easy Slow Cooker Red Beans & Rice (with sausage) recipe reminds me of New Orleans. And it's so simple to make, just toss everything into the slow cooker and let it cook!


  • 1 pound dried red kidney beans , rinsed
  • 1 pound andouille sausage , (raw), cut into 1" to 1 1/2" pieces
  • 1 yellow onion , diced
  • 1 green bell pepper , seeded, cored and diced
  • 3 stalks celery , trimmed and diced
  • 2 teaspoons salt
  • 1/2 teaspoon red (cayenne) pepper
  • 4 cloves garlic , minced
  • 4 bay leaves
  • 1/4 teaspoon dried thyme
  • 3 cups water
  • 3 cups chicken broth

For Serving


Combine all ingredients into the slow cooker and cook on high until the beans are tender, 7 to 8 hours. Serve over brown rice and garnish with chives or green onions (if desired).


After reading all of the reviews, I was intrigued about this torta. My experience is that a cook should reduce the polenta and increase the ricotta. In addition, reduce the cooking time to 35 minutes to prevent dryness. I served with whipped cream however, I recommend serving with a syrup as one reviewer recommends.

Similar Tortas are served, in Trasvtevere (Rome) with either brandied cherries or fruit compotes. Cakes aren't expected to be as sweet as Americans are used to. I followed the instructions to take out while still quite wobbly. Like a cheese cake. Serve with syrup from poached pears.

I really liked this recipe. Easy to make and my family loved it. I made a few tweaks to address some of the previous users complained about. I used probably a cup and a half of ricotta cheese, I did not use all of the polenta - only about 75% of what the recipe calls for, and instead of all honey I substituted 1/2 sugar, 1/2 honey. Also, I made the cake 1 day in advance of when I was serving it. These adjustments made for a moist, lightly sweet delicious Torta!

I just returned from Italy where I had eaten an amazing polenta-ricotta cake and wanted to make one. I was curious about all the negative reviews about dryness and lack of sweetness and flavor so I went ahead and made it. My cake turned out perfectly, exactly like the one I had in Italy. The dryness people encountered was probably caused by overbaking. This cake needs to be very wobbly in the middle when it comes out of the oven. Slightly less than 40 minutes for me. It firms up as it cools. Also, the recipe says a “generous” cup of ricotta. I used 1 1/4 cups. I might use more next time. I also didn’t see any reason for the honey to be divided btw the egg whites and the batter. For people who complained about a lack of sweetness, I suggest serving with a syrup on the side. This is how it was presented in Italy. In that case, it was a rosemary maple syrup.

Don't do it. It sounded good to us and we tried it before reading the reviews. I have never seen so many in my family reject a dessert so quickly. It was dense, dry and just plain disappointing.

Made this recipe for a dinner party, embarressed to serve it, dry and tasteless.

Delicious! For those of you that are not used to good Italian desserts, this is not a sweet cake . if youre really hankering for a sugar fix, add some big cherries or whipping cream . we used coconut whipped cream and bing cherries . FAB!

Given the negative reviews, why is this recipe still here.

What a shame it came out bad. It actually could have made a good cake for Passover. No flour. Since everyone said it's too dry, I'm wondering to omit the polenta. Epicurious usually had very good recipes. I'm surprised this came out so bad. We're all of you able to tell it was going to be dry by the batter? I sometimes can tell. I hv not made it yet. But I may try it without the polenta and see what happens.

What is up with Epicurious putting 'organic' and now 'non-GMO' ingredients into their recipes? Are they trying to sound trendy? Because all it sounds like to me is a bunch of confused hippies that don't know that organic also uses pesticides, and that there's really no such thing as non-GMO corn (take a biochem course sometime). Let people make their own decisions about ingredients. Don't add to the anti-science movement.

Can someone at Epicurious please respond to these awful reviews. The recipe sounds absolutely delicious but I don't want to waste my time and money if it's really that bad.

Basically a bad recipe, don't try to make this! Batter isn't even batter, it's super dry and doesn't have a lot of flavor despite lovely ingredients.

Found this recipe somewhere else and it says the 1 1/4 tsp almond flour or 1 1/4 c almonds blitzed into flour. (In addition to the 1c bitter and 1c honey). That difference would make anything dry! Did not try this recipe

The original recipe calls for ONE CUP butter and ONE CUP honey.

Clearly not all recipes on this site are tested or edited. As pretty as this cake may look, it tastes like lousy cornbread. Not worth the effort or all the good ingredients.

are the ingredients correct for this recipe?

I was disappointed with this cake, way to dry, and not very much flavor.

I agree that this cake is just too dry! I solved the problem for the cake I made last night by making a honey syrup, with about 1/4 cup of acacia honey and enough near-boiling water to thin it to a pourable consistency. I drizzled it all over the cake and left it overnight. Today, the cake is delicious! If I made it again, I would add some lemon juice as well as the zest, or possibly use orange zest and orange flower water.

Dry dry dry dry! There isn't anywhere near enough liquid in this recipe to yield even standard cake-like moisture. It's like dry cornbread, with an admittedly lovely subtle flavor. I may try this again with more eggs and ricotta, or look up a similar recipe. should have known better than to try an unreviewed recipe the night before Thanksgiving!


  1. Voramar


  2. Pierrel

    Came by chance on the forum and saw this topic. I can help you with advice.

  3. Howie

    I can't do something like that

  4. Groll

    It is a pity that I cannot speak now - I have to leave. But I'll be free - I will definitely write what I think on this issue.

  5. Loefel

    Agree, very useful information

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