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If you’re a sushi fan, chances are good that you’ve had surimi, a paste made from fish and turned into products used in U.S. sushi bars where it is called kani (photo #1). It’s also used as an inexpensive substitute for crab in imitation crab salad and elsewhere. American brands are called crab stick, imitation…
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[1] The pièce de resistance of sides: honey roasted squash with honey ricotta and spiced granola (photo © National Honey Board | photo by Carlos Garcia | food styling by Peg Blackley & Bree Williams). [2] Acorn squash. You can toast the seeds for a snack or garnish—on salads, breakfast cereal, grains, etc.—see the…
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This seasonal approach to mashed potatoes, a Pumpkin Cheddar Mashed Potatoes recipe, is a special delight from the fall harvest through Halloween and Thanksgiving. Not to mention October 27th, National Potato Day. The orange color and pumpkin flavor, plus the delicious cheesiness, are a great combination. The recipe was created by Carla Cardello of Chocolate…
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October 15th is National Greasy Foods Day, pointing a finger at fried foods. We have a great potato stacks recipe below (photo #1), but first: Why are some fried foods so greasy? Because they’re cooked in an excessive amount of oil, and not drained well. HOW TO CUT THE GREASE IN FRIED FOODS…
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Spud lovers: October 18th is National Mashed Potato Day. We’ve assembled our collection of mashed potato recipes for this tater-licious occasion. In fact, it’s tough to decide which recipe to make first. Whether you’re looking for comfort food (a burger stuffed with mashed potatoes, photo #3), something fancy (causa morada purple mashed potato stacks), elegant…
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