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When you sang “Auld Lang Syne” on New Year’s Eve, did you recall that it was first a poem from Robert Burns, the national poet of Scotland (1759-1796)? His birthday, January 25th, is celebrated in Scotland as Burns Night. Family and friends gather for an evening of good food and company—a warm and happy event…
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During the cold winter months with most fruits out of season, citrus become a go-to fruit. Calamondins, clementines, grapefruits, kumquats, lemons, limes, mandarins, oranges, pomelos, satsumas, sweet limettas, tangelo, tangerine, ugli fruit and even more exotic varieties: All are waiting for you to enjoy. Cut them into salads, mix them into sauces, turn them into…
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Savory jams. From top, clockwise: tomato jam, garlic jelly, onion jam and pepper jelly. Photo by Hannah Kaminsky | THE NIBBLE. Jam is a preserve of crushed whole fruit, boiled with sugar into a sweet spread. The use of jam to describe a food dates at least from the 1730s, and probably derives from…
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The new PB&J, battered and fried. Elvis would approve. Photo courtesy National Peanut Board. As reported in Restaurant-Hospitality.com, chefs nationwide are adding new life to sandwiches with simple ingredients switches. Some of them are fusion (adding an ingredient from a different culture’s cuisine), others are simply new interpretations of classics. Check out what they’re…
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Yes you can…make scrambled eggs in the microwave. Photo courtesy American Egg Board. Don’t like to scrub pans? Make scrambled eggs in a mug in the microwave. Here’s how from the American Egg Board: RECIPE: MICROWAVE SCRAMBLED EGGS Ingredients Per Serving 2 large eggs 2 tablespoons milk Salt and pepper to taste Garnish…
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