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The taste buds of the nation have changed since the 1960s, when immigration laws were relaxed and more Asians moved to the U.S., bringing their culinary traditions with them. Their bolder flavors began to attract Americans who had only known a blander European-based diet. There were American hot sauces, but they were popular largely in…
Continue reading “TIP OF THE DAY: Is Sambal Oelek The Next Sriracha?”
Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City. A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers. Use brown rice or other whole grain for more nutrition. You can also use polenta or mashed potatoes…
Continue reading “RECIPE: Fried Eggs On Rice”
Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA. Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
Continue reading “TIP: Eat More Peaches ~ The Season Ends Soon!”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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