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[1] Irish lamb stew, made with pearled barley (all photos © Guinness). [2] A pint of Guinness, once the world’s top-selling beer†. [3] Arthur Guinness founded the brewery in 1759. It’s the world’s oldest continuing brewery. If you like lamb, there’s no better excuse to make lamb stew than St. Patrick’s Day. Lamb shoulder,…
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[1] Too pretty to be a side dish? (photo © Between The Bread | Facebook) [2] A tricolor rice dish made from white rice, using vegetables for color (photo © Nephroplus). [2] These are the natural colors of brown rice (photos #2, #3, #4 and #5 © rice specialist In Harvest). [3] Black rice, also…
Continue reading “Tri-Color Rice Recipe, Elegant Rice Stacks”
When we first saw the word sorghum, it was as a tween, in the reading of “Gone With The Wind.” There was no sugar available in the blockaded, war-torn South, so Scarlett O’Hara sweetened her coffee substitute, chicory, with sorghum syrup, a molasses substitute. For decades, we thought of sorghum as a sweetener. After all,…
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What’s trending in sandwiches? According to Technomic, a food industry research and consulting firm, it’s tofu. The company’s MenuMonitor tracks more than 7,000 commercial and noncommercial menus to identify new ideas, including new menus, seasonal promotions and limited-time offers. The next trending sandwich protein, they say, will be…tofu! Chicken and bacon are, by far, the…
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[1] Black bean burger: Add your favorite condiments garnishes and you’ll love it (here’s the recipe Urban Accents). [2] “Trash fish” look and taste just as good as the big-name fish—for as fraction of the price (photo courtesy Chef Barton Seaver, author of this sustainable fish cookbook). [3] Hello, Malaysian palm oil; buh-bye, canola oil…
Continue reading “TIP OF THE DAY: Sustainable Eating Helps All Of Us”
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