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A grilled lemon half with roast chicken. Photo courtesy The Fillmore Room | NYC. One thing we’ve been noticing at restaurants: grilled lemons. Instead of a plain lemon half to squeeze over food, the lemon comes nicely charred. Why? In addition to eye appeal, the heat from grilling or pan-charring a sliced lemon helps…
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Much of what we know about Aztec customs is thanks to Bernardino de Sahagún (1499-1590), a Franciscan friar, missionary priest, scholar and ethnographer who traveled to New Spain* (current-day Mexico) after its conquest. Arriving in 1529, he learned the Nahuatl language of the Aztecs and spent more 61 years documenting their beliefs, culture and history.…
Continue reading “TIP OF THE DAY: Pozole (Posole) ~ Not Just For Special Occasions”
How should you celebrate August 25th, National Banana Split Day? There’s the tried and true banana split, of course. Classically served in a long dish, called a boat (which gives the sundae its alternative name, banana boat), the recipe is familiar to most ice cream lovers: A banana is cut in half lengthwise and set…
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Sun-dried tomatoes are delicious year-round; but according to the USDA, few if any store-bought sun-dried tomatoes are dried in the sun. The original technique, indeed, was to dry the tomatoes in the sun over the course of several days. These days, most “sun-dried” tomatoes are oven-dried. However, they taste the same, or even better, when…
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Pimento cheese is known as a Southern specialty, along with barbecue, catfish and hush puppies, grits, red velvet cake, and sweet tea. Yet, according to a Southern culinary historian, the soft cheese and red bell pepper spread is a Northern invention. The recipe to make your own pimento cheese is below, following the history of…
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