TIP OF THE DAY: Make Spanakopita, Greek Spinach Pie

One way to get people to eat more spinach is to serve spanakopita, the delicious Greek feta-and-spinach pastry in flaky phyllo (also spelled fillo or filo) dough. A good filling comprises not just spinach and crumbled feta cheese, but leeks, dill and parsley. It’s the leeks and lots of fresh dill and parsley, plus nutmeg,…
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FOOD FUN: Deconstructed Caprese Salad

One of a foodie’s favorite salads is the Caprese, a delicious combination of tomato, basil and mozzarella that was “discovered” in Italy in the 1950s (the history of Caprese salad). Tasty basil and mozzarella are available year-round, but luscious summer tomatoes are required to make this simple combination soar. Until the crop comes in, look…
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TIP OF THE DAY: A Pot Of Herbs

We were inspired by the photo below to plant a pot of herbs, otherwise known as container herbs. If you don’t mind frequent watering, a pot puts fresh herbs at your fingertips—not to mention, provides lovely greenery and fragrance. You can keep one in a sunny kitchen spot, on the back steps, porch or patio,…
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Giardiniera, A Tangy & Versatile Pickled Vegetable Condiment

Giardiniera (jar-dih-NYAIR-uh) is an Italian word that means “from the garden.” In Italy, giardiniera has long been a way to preserve seasonal vegetables in vinegar for use during the winter. Giardiniera is also called “sotto aceti,” which means “under vinegar,” a common term for pickled foods. It is often made with carrots, cauliflower, celery, onions…
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TIP OF THE DAY: Fondant Cake Topper

Here’s an idea to turn a plain cake into a stunner for Mother’s Day. All you need is the cake, fondant and a cookie cutter. But there’s a bonus below: an absolutely delicious, old-fashioned ginger-sultana cake, courtesy of the England’s high-end food store chain, Waitrose. Whether you buy or bake the cake, people will ooh…
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