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When most people search for “spicy salad,” they’re looking for something to which chile heat has been added—like Thai beef salad or spicy cucumber salad. Building on yesterday’s tip, mustard greens, you can create a spicy salad with no chiles or other “outside heat” whatsoever. Just use the spiciest salad ingredients: arugula, mustard greens, radishes…
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Nutrition experts want you to eat more cruciferous vegetables: two to three times per week, with a serving size of at least 1-1/2 cups. If you eat two cups daily, so much the better. The vegetables are not only healthy, but they’re also very filling and low in calories. The cruciferous group includes arugula, bok…
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After Thanksgiving dinner, or at other times over the long weekend, you may want to sit back and relax with a glass of liqueur. Serve a seasonal flavor. Earlier this week we wrote about Kahlúa Cinnamon Spice liqueur. Here are some other options: Apple schnapps, such as 99 Apples (not DeKuyper Sour Apple Pucker, unless…
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Off to a good start: the beer advent calendar (photo © Kalea GmbH). Brewers of America: You have been bested by Austria’s Kalea Brewery. Maybe your beer is better, but where’s your craft beer Advent calendar? The clever folks at Kalea, in Strasbourg, have one. Or at least, they’ve packaged 24 items in a…
Continue reading “TIP OF THE DAY: The 24 Beers Of Christmas”
Caramelized onions on brie on toasted French bread. Photo by Paul Binet | IST. Caramelization is a relatively simple process. For many people, however, it is one that often leads to frustration and/or burnt food. This is because for many home cooks, caramelizing is something of a mystery. How does one get that perfect…
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