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Mexican food lovers who like to cook should pick up a copy of Chef Garcia’s book. You can read an excerpt of it at Google Books. On October 4th, National Taco Day, you can: Buy some tacos. Make some tacos. Expand your taco horizons with a book on tacos. In Lorena Garcia’s New…
Continue reading “FOOD HOLIDAY: National Taco Day”
[1] Make a taco ring for Taco Tuesdays (photo courtesy Pampered Chef). [2] Buy Tex-Mex or taco seasoning, or make your own (recipe below—photo courtesy Pampered Chef. October 4th is National Taco Day, but here’s some added fun for any Taco Tuesday: a taco ring, developed by Pampered Chef. You can save time with…
Continue reading “RECIPE: For Taco Tuesdays, A Taco Ring”
Yesterday we wrote about LoveTheWild, a line of frozen fish entrées with pats of flavored butter (compound butter) that melt into a sauce. The concept of compound butter comes from French cuisine, but French butter sauces don’t stop there. Today, we take on three butter preparations that are used as sauces—sauces that you can easily…
Continue reading “TIP OF THE DAY: Beurre Blanc, Beurre Noir & Beurre Noisette”
If you’re a sushi lover, you’ve invariably had—or at least seen—kappa maki. It’s a sushi roll (maki) filled with cucumber, and often garnished with sesame seeds. Most of us assumed that kappa is the Japanese word for cucumber. Today we discovered differently. The kappa is a well-known Japanese mythological creature, a water imp that inhabits…
Continue reading “FOOD FACTS: Kappa Does Not Mean Cucumber!”
[1] Faludeh with a sour cherry topping at The Persian Fusion. [2] A squeeze of fresh lime juice blances the sweetness of the sobet (photo courtesy Tishineh, a site for Irani tourism). [3] A “sundae” of faludeh combined with saffron ice cream (bastani in Arabic; photo courtesy Fun Love And Cooking). The combination of flavors…
Continue reading “RECIPE: Faloodeh or Faludeh, It’s Delicious Rosewater Sorbet”
