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Twist Tie Facts
Day three of 10 Days of Fascinating Food Facts: Ever wonder what the color of the twist tie or tabs on bread packaging means; namely, what day of the week the bread was baked on. This practice of...
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Cooking Lamb: A Treasure of Spring
Spring can often be a long time in coming. The new year is one-third over; Easter and Passover celebrations are the harbingers of the spring season. Lamb remains a popular choice for these events,...
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Cooking Tip – In a Pickle: The Hard Boiled Egg Gets a Makeover
In a Pickle: The Hard Boiled Egg Gets a Makeover This months cooking tip is all about the Hard boiled egg; they are so versatile! They are healthy, handy, portable, cheap and surprisingly filling;...
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Recipe of the Month – An Irish Rhapsody: Soda Bread
“When I die, Dublin will be written in my heart.” – James Joyce In this month’s recipe of the month we are celebrating St. Patrick’s Day, it’s fair to say that the Irish influence in America has been...
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Go Green, Recycle and… Flavor your Pasta Dish Water
Pasta, on its own is bland. If you are using only water, salt and oil in which to boil pasta, then bland is being carried a step further. Here are some tips for preparing the best pasta dish! To...
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The Pure Joy of Unsalted Butter
Many of us grew up in households using salted butter or worse, margarine (the horror!), perhaps because of its properties as a postwar preservative. Unsalted butter has long been the secret of pastry...
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The Marriage of Food & Drink: Fidelity Not Required
What makes the following menus spectacular? Polynesian Bali Hai Dinner Puu-Puu Platter Chicken of the Gods Steamed Rice with Vegetables Mai Tai cocktail Or this one: Magnolia Front Porch Dinner...
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The Maligned Mushroom
The Maligned Mushroom Mushrooms have always gotten a bad rap, but it is not entirely unearned. They are, after all, a homely, spore-bearing fungus that, when unearthed, look like something...
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Dressing Pasta for the Right Occasion
Dressing Pasta for the Right Occasion The varieties and shapes of pasta available are endless throughout the world but in America we are acquainted with just a few basic ones. Pairing the right...
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Velveting: The Key to Successful Stir-Fry at Home
Velveting: The Key to Successful Stir-Fry at Home Have you ever prepared a stir-fry meal at home and been disappointed with the results? Why doesn’t the chicken, beef or pork taste like it does in...
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A Weed’s Renaissance to a Delicacy
A Weed’s Renaissance to a Delicacy As early as Roman times, field onions stewed into water was considered a food for the poor. Onions were plentiful and often grew wild. As history and fortunes...
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Making a Meal out of a Baked Potato
It’s a staple food worldwide and in American kitchens too. While we are familiar with only a handful of potato types, there are actually about 4000 varieties, many of which have been bred into the few...
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Apples: The Ultimate Comfort Fruit
They have a pleasing spherical shape; come in many colors and sizes, and are plentiful year-round. Their perfume is intoxicating, they actually spit their freshness back at you, and Eve changed the...
View ArticleHalloween: The Trumpet Call for Fall
The summer has finally wound down. Colorful summer fruits are gradually replaced with the spicy, fragrant produce that thrives in the fall season. The October 31st celebration of Halloween marks the...
View ArticleSpices of the Fall Season: Perfumed Aromas to Warm the Soul
Summer has its primary seasonings: fresh mint, to pep up fruit salads and grilled salmon; leafy cilantro for a sharp, worldly bite; large-leaved basil roughly chopped for a summer pasta lunch and...
View ArticleThe Foods We Love to Hate: Come on, Give ‘em a Chance! – Part 1
From 1957 to 1963, American households were captivated with the television show Leave it to Beaver, an iconic sitcom portraying a family of four; the Cleavers, of whom the youngest, Theodore Cleaver,...
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What a Crock! (Pot)
What a Crock! (Pot) Yes, and Thank Heaven for It! With the exception of Southern California, where the sun shines relentlessly (some CA natives would say idiotically) day after day, much of the nation...
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