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[1] Acorn squash, one of the two most-available winter squash varieties for the table (photo © Kim Daniels | Unsplash). [2] Tied for first place: butternut squash (photo © Good Eggs). It’s a little bit of a chore to scrape the seeds out of an acorn, butternut or other winter squash*. Here’s a tip:…
Continue reading “TIP OF THE DAY: How To Scoop & Roast WInter Squash Seeds”
[1] Roast chicken with grapes, recipe below (photos #1 and #3 courtesy Good Eggs). [2] Asian chicken salad with grapes, showing how a pop of color from red or purple grapes would have given the dish more eye appeal (photo courtesy California Table Grape Commission). [3]Use red grapes to add color, green grapes to pop…
Continue reading “TIP OF THE DAY: Savory Cooking With Grapes”
This week, everyone’s focused on the turkey. But let us present a crowd pleaser that you can whip up in a jiffy when the turkey’s gone: roast marrow bones. Marrow bones, you say? Aren’t they a treat for the dog? Lucky dogs and lucky humans both eat marrow bones. Humans cook them first, and…
Continue reading “COOKING VIDEO: How To Roast Marrow Bones”
There are two reasons to toast spices. First, a bit of heat releases the flavor of the spices, giving you much more punch. This extra flavor is worth the five minutes of time to toast them. It’s easy to toast your spices: Before grinding, toast whole spices in a dry skillet over low heat. Stir…
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