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While it’s generally easy to find chives at the market, if you have room to grow a pot, they’re the perfect garnish. Even when they’re not a stated recipe ingredient, chives add color and subtle onion favor to just about any dish: eggs in the morning, salads and soups at lunch and vegetables, poultry, fish,…
Continue reading “TIP OF THE DAY: A Pot Full Of Chives”
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”
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”
Add a dash of Mrs. Dash to any savory dish. Photo by Hannah Kaminsky | THE NIBBLE. What could you do with the entire line of Mrs. Dash Seasoning Blends? What couldn’t you do! And you might win the entire line, so read on. Mrs. Dash sodium-free seasoning blends add great flavor to food the…
Continue reading “GOURMET GIVEAWAY: Enter To Win The Entire Line Of Mrs. Dash”
Use ‘em up—don’t let those oils grow old and over-the-hill. Photo of Lucero California Olive Oil by Evan Dempsey | THE NIBBLE. Don’t wait for spring cleaning: each January, go through cupboards for expired or about-to-expire foods. Also check your salad and cooking oils: They go rancid. If they don’t pass the sniff test, toss…
Continue reading “TIP OF THE DAY: Check & Toss”
