Category: Food Facts – Food History

Vietnamese Cabbage Slaw, a.k.a. Cole Slaw, Recipe

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[1] Vietnamese slaw, made with a fish sauce-accented vinaigrette (photo © The Cheesecake Factory. [2] Conventional American cole slaw with mayonnaise (photo © Blu Restaurant | NYC [alas, now closed]). [3] Vietnamese fish sauce (photo © Red Boat).   So many slaws, so little time! On summer weekends, we try different slaw recipes and different…
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TIP OF THE DAY: Cornbread With The Salad Course

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Layer the flavor, as with this Skillet Cornbread With Scallions & Cotija Cheese from Good Eggs. Here’s the recipe (photo courtesy Good Eggs | San Francisco).   Cornbread is a staple in the Southern U.S., and found not-often-enough in other regions. It can be plain or accented with popular mix-ins like corn kernels and minced…
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Garlic Bread, Old School & New School & A Garlic Crostini Recipe

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American-style garlic bread is a descendant of Italian bruschetta and crostini. The first recipe we found was published in 1940 in Edith Barber’s Cook Book, written by the editor of the New York Sun food column. [Source] The Americanized version used a baguette or narrow loaf of Italian bread, substituted butter for oil, mixed with…
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Halos Mandarins, Plus Mandarins Vs. Oranges, The Difference

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[1] Keep a bowl of Halos or other mandarins on your kitchen counter, for a nutritious, 35-calorie grab-and-go snack (photos #1 and #2 © Wonderful Foods). [2] Halos, unpeeled and peeled. [3] A yogurt parfait with clementine mandarins and raspberries (photo © Hannah Kaminsky | Bittersweet Blog). [4] Mandarins vs. orange. Of course, each has…
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TIP OF THE DAY: Spring Asparagus

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[1] Freshly cut asparagus (photo © Baldor Food). [2] Three colors of asparagus (photo © Australian Asparagus Growers).   Asparagus is our favorite harbinger of spring, along with big artichokes, fava beans, green garlic, morels, nettles, ramps and spring peas (a.k.a. English or garden peas). Once upon a time—in your mother’s, grandmother’s or great-gran’s generation,…
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