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Will kimchi, Korean hot pickled vegetables, be replaced by Mexican hot pickled vegetables as a topping for burgers, sandwiches, eggs and other fusion dishes? Photo courtesy Bento.com.sg. What’s next after the current food trends? Parade magazine took a look at What America Eats with predictions from Mimi Sheraton, author of 1,000 Foods To Eat…
Continue reading “TRENDS: Current Favorites & Next Wave Foods”
A classic cheese souffle recipe, plus the history of the souffle.
Mediterranean Pasta With Chicken. Photo courtesy Urban Accents. Doesn’t this pasta dish look more exciting than a conventional red-sauced plate? It uses vegetables to make “tricolor pasta” instead of pasta colored green and red with spinach and tomatoes. Tricolor pasta—green and red plus white—looks appealing in the bag but typically fades when cooked. So…
Continue reading “TIP OF THE DAY: Pasta Made Tricolor With Veggies”
[1] Cherry cobbler—the biscuit dough dropped on top of the fruit resembles cobblestones (photo © Choose Cherries). [2] It’s called a cobbler because the biscuit topping looks like cobblestones. The Le Creuset gratin pan is from Williams Sonoma (photo © Williams Sonoma). [3] An apple crisp, called a crumble in the U.K. The cooked fruit…
Continue reading “Crisp, Crumble, Cobbler, Betty, Buckle & More: The Difference”
Salsa fresca, made with raw ingredients. Other salsas are cooked. Photo courtesy Melissa’s. Salsa, which has been America’s favorite condiment since 2000 (when it supplanted ketchup),actually has been a favorite condiment for thousands of years. The chile was domesticated around 5200 B.C.E., and tomatoes by 3000 B.C.E. both in Central America. The Aztecs combined…
Continue reading “TIP OF THE DAY: Homemade Salsa For National Salsa Month”
