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The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
Continue reading “RECIPE: Shepherd’s Pie With Cumin & Smashed Chickpeas”
A prior year’s winner in the phototgraphy competition, by Sally Wood. We wish we had gotten advance notice of the 17th annual Napa Valley Mustard Festival, to be held next weekend, March 12 -14 in Napa, California. If you can get there, you’re in for a treat. The vineyards, blooming with wild mustard, are breathtaking.…
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We drink our daily cups of fine tea Asian-style—no milk, no sweetener, just clear, beautiful tea. We love our pretty porcelain tea cups and elegant mugs, but switching to a glass mug or cup makes a big difference in the visual appreciation of this beautiful beverage. Veneziano from Bodum, shown, is a double-walled glass cup…
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Banana Creme Mousse is one of the four variations of the recipe. Photo courtesy McCormick. Though pumpkin pie spice is typically found in Thanksgiving and Christmas desserts, pair it with coconut milk and you can add a burst of spice to all kinds of desserts, year-round. Pumpkin pie spice and coconut milk is the sixth…
Continue reading “RECIPE: Mini Mousse Desserts”
Give your regular egg salad, chicken salad or tuna salad an Asian spin. For each 1/4 cup mayonnaise, add 1/2 teaspoon curry powder and 2 tablespoons of chopped pistachios. Instead of lettuce on your sandwich, add baby arugula. And instead of white bread, go for whole grain bread: two slices equal 2/3 of your daily…
Continue reading “TIP OF THE DAY: Put A Spin On Your Salad Or Sandwich”
