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Enjoy the recipe as a taco or atop salad greens. Photo courtesy McCormick. Turmeric and vine-ripened tomatoes, the 10th and last in the series of McCormick’s 2010 flavor trends requires a bit of a wait—unless you’re into “faux” vine-riped tomatoes (more about that in a moment). Turmeric, long consumed as a restorative tea in Okinawa,…
Continue reading “RECIPE: Turmeric-Spiced Chicken with Tomato-Avocado Salsa”
Feathery and fern-like, dill imparts its unique flavor to many dishes. Dill is often called dill weed in order to distinguish it from dill seed, the seed of the dill plant, which is a spice with a flavor similar to caraway. Dill is a natural with scrambled eggs and omelets (add cheese, especially feta). Add…
Continue reading “TIP OF THE DAY: An Herb Pot Of Dill”
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”
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