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[1] Jewish and Chinese cuisines unite in this Reuben Egg Roll. The recipe is below (photo © Dietz & Watson). [2] Conventional Chinese egg rolls stuffed with cabbage and pork. Here’s the recipe (photo © Melissa’s). Like Reuben sandwiches? Like egg rolls? Here’s a fusion of the two: the filling of a Reuben in…
Continue reading “RECIPE: Reuben Egg Rolls, A Delicious Fusion Food”
Americans typically eat only one-third of the recommended daily servings of fruits and vegetables. We should eat nine servings, but end up with only three. Unless you pursue a plant-based diet, you’re probably under-vegged. One way to tackle the problem: Stock up on frozen vegetables. Mix them with rice and potatoes, toss them with olive…
Continue reading “TIP OF THE DAY: Don’t Ignore Frozen Vegetables”
[1] Olive oil-poached salmon (photo © Pom Wonderful). [2] Sunchokes (Jerusalem artichokes) grow underground like potatoes, and can be cooked in the same ways (photo © Melissa’s Produce | Facebook). [3] The smaller the Brussels sprouts, the more tender (photo © Sweetgreen). [4] Crème fraîche is cultured cream like sour cream, but without the latter’s…
Continue reading “RECIPE: Olive Oil Poached Salmon With Sunchokes & Brussels Sprouts”
A hostess gift for Morticia Addams? Photo courtesy ArtisanBreadInFive.com. Halloween is a week away. Are your mummy ducks in order? Halloween is great fun for kids, but adults enjoy fun food too. These crunchy breadsticks combine the ghoulish with the delicious. You can make them as is, or add a few drops of green…
Continue reading “HALLOWEEN: Witch’s Fingers Breadsticks”
[1] Healthful and easy to make (both photos © Love Beets). [2] These days, it’s easy to buy beets that are cooked, peeled, and ready to eat. The greens of summer give way to the colorful root vegetables of fall: poetic and good for you. What’s also good is that this recipe, from LoveBeets.com,…
Continue reading “RECIPE: Roast Chicken & Root Vegetables”
