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Popovers have always been a special food to us. Light and airy, they can be part of the bread basket for almost any meal. Bread lover that we are, we can make a meal just of popovers and a pot of tea. Eat them plain, with butter, with jam—with any type of sweet or savory…
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Today’s tip started out simply as an example of how to use fresh rosemary sprigs (photo #4) as a decorative herb over the holidays. You can place a sprig in a cocktail or mineral water, use it as a plume for mashed potatoes, use it as skewers for olives or berries, and use it as…
Continue reading “TIP OF THE DAY: Rosemary Garnish, Plus Crostini Recipe With Pork & Apple-Raisin Compote”
Farro is the original wheat, one of the first cereals domesticated in the Fertile Crescent. It nurtured the population of the Mediterranean and Middle East for thousands of years. It was cultivated by the ancient Egyptians; it became the staple ration of the Roman Legions; it was ground to create the original polenta. It has…
Continue reading “TIP OF THE DAY: Try Farro, a.k.a. Emmer Wheat, A More Nutritious Type Of Wheat”
The first week in November is National Fig Week. We were sanguine about the opportunity to buy dried figs, for snacking and recipes. But taking an informal survey among friends and family over the last couple of weeks, we found that none of them buys dried figs. They’ll eat them when they find them on…
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Roasting vegetables is easy. You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven. The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein). But sometimes the results are less than perfect. There are a few guidelines to guarantee your veggies…
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