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We love fusion dishes, and this Beef & Broccoli Pizza from McCormick tops a pizza crust with a Chinese restaurant fave. Use a whole wheat crust for maximum nutrition. Western broccoli was not available in China, and for a long time Chinese broccoli, kai-lan, was not available in the U.S. Thus, Beef & Broccoli is…
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You can round out the Moroccan Chicken recipe we just published with a green salad, and you can also add another cold salad. We’re not sure how this Chickpea Salad recipe came to us. Easy and tasty, it’s from Meaghann McGoun of Love With Food. Thanks, Meghann. We especially like this as a spring and…
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With all the focus on quinoa as the “it” grain, don’t hold yourself back from trying other ancient grains. Farro, an early, very tasty wheat subspecies, is also known as emmer wheat. Some people also confuse it with spelt (more about that below). But it shouldn’t keep you from seeking it out at better supermarkets,…
Continue reading “TIP OF THE DAY: Farro, The Original Wheat & A Moroccan Chicken Recipe”
April 12th is National Grilled Cheese Sandwich Day but all of April is National Grilled Cheese Month. Here are some tips from Sara Lee Artesano Bread: the three “Bs” for the perfect grilled cheese sandwich: Base. The bread you choose guides the personality of your sandwich. Use one that crisps nicely on the outside—ideally not…
Continue reading “TIP: Melt The Butter For Grilled Cheese”
Our mom was a terrific cook, of everything from the simple to the elaborate. On weekday nights, meals would be more simple: grilled meats and fish, salad, a vegetable, a starch. Once or twice a week she roasted a plump whole chicken in a countertop rotisserie, similar to this one but bigger, and without today’s…
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