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Enjoy the recipe as a taco or atop salad greens. Photo courtesy McCormick. Turmeric and vine-ripened tomatoes, the 10th and last in the series of McCormick’s 2010 flavor trends requires a bit of a wait—unless you’re into “faux” vine-riped tomatoes (more about that in a moment). Turmeric, long consumed as a restorative tea in Okinawa,…
Continue reading “RECIPE: Turmeric-Spiced Chicken with Tomato-Avocado Salsa”
[1] A refreshing watermelon and strawberry salad with feta or goat cheese (photo © Murray’s Cheese). [2] Yellow watermelon is a special treat (photo © DP Seeds). [3] Greek feta is the best: no overly salty like others (photo courtesy Murray’s Cheese). Watermelon is the juiciest of melons, with a very appropriate name given…
Continue reading “RECIPE: Watermelon Salad With Thai Basil & Feta Cheese”
Fish and rhubarb? Absolutely! Photo courtesy McCormick. The eighth of McCormick’s 2010 flavor trends is a pairing of roasted ginger & rhubarb Ginger is a wonderfully pungent spice with a long history of cultivation. In China, where the plant originated, as well as in other Asian countries, the spice is used in a multitude of…
Continue reading “RECIPE: Tilapia With Gingered Rhubarb Sauce”
Sick friends, stressed students, new parents and others who need a pick-me-up would be very happy to receive a shipment of chicken soup. Chicken soup is great comfort food for whomever needs a Spoonful of Comfort—which is the name of one of the two chicken soup gifts we tried recently (the other, not surprisingly, is…
Continue reading “GIFT: Chicken Soup & The Fixings”
The seventh of McCormick’s 2010 food trends has an international flair: roast cumin and chickpeas (garbanzo beans). But you’ll see how this dymanic duo can enhance the most traditional English and American standards, as in this new take on Shepherd’s Pie. Cumin is a seed that is often confused with caraway (which is actually a…
Continue reading “RECIPE: Shepherd’s Pie With Cumin & Smashed Chickpeas”
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