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Adapt this dinner plate as a first course or snack. Photo courtesy Weldon Owen. We saw this healthful lunch or dinner plate in the book, Healthy in a Hurry: Simple, Wholesome Recipes for Every Meal of the Day, by Karen Ansel and Charity Ferreira. We repurposed the idea as a snack or first course.…
Continue reading “TIP OF THE DAY: Serve Tortillas With The Salad Course”
Arugula is known as rocket in the U.K., roquette in France and rucola in Italy. Native to the Mediterranean, it has been cultivated for thousands of years. A peppery green that delights lovers of spicy food, in the U.S. arugula is usually relegated to perking up a green salad. You can substitute it for lettuce…
Continue reading “TIP OF THE DAY: 8 Ways To Use Arugula Beyond Green Salad”
Looking like enormous scallions, leeks are cousins to onions and garlic. The flavor and aroma is evocative of, but much milder than, onions. Leeks are served raw, braised, fried and sautéed, alone or as part of a more complex recipe. Typically, recipes call for only the white base and very light green portion of…
Continue reading “COOKING VIDEO: How To Clean Leeks”
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