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In most cases, we find that fresh herbs add so much more zing to cooking than dried herbs. We live in an apartment and have pots of them growing on the kitchen windowsill. But when the cold comes, the herbs die off and our farmers markets won’t have replacements until spring. The solution: buying greenhouse-raised…
Continue reading “TIP OF THE DAY: Dried Herbs Vs. Fresh Herbs”
When Mr. Carson pulled a bottle of wine from the cellar for Lord and Lady Grantham, it was invariably a fine claret (Bordeaux), the wine of choice among the British nobility of Edwardian England. With fish, a “blanc” made from the Sémillon grape was served. So is it a surprise that the hit show “Downton…
Continue reading “GIFT: Downton Abbey Wines”
Surround beige foods with colorful garnishes. Photo courtesy iGourmet. Thanksgiving can be a pretty brown-and-beige affair: turkey, gravy, potatoes, stuffing, biscuits, pumpkin and pecan pies. Only cranberry sauce and vegetables such as brussels sprouts and green beans add a splash of color. Sweet potatoes are a vibrant orange, but not every family serves them.…
Continue reading “TIP OF THE DAY: Add Color To Thanksgiving”
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