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Home » Eating and Drinking
Peppers, Peppers Everywhere, Both Sweet and Hot
Looking at how often Americans use fresh peppers, you also see how our food tastes have evolved over the past 25 to 30 years. The increased popularity of this vegetable (botanically, a fruit), in its many varieties, shows how strong culinary influences from immigrant populations, our own travels, and the work of influential food writers have spread to the mainstream and influenced what supermarkets carry.
Apples Are Back On The Table
Apples are ready to take over from the fruits of summer. And they will be welcome. Includes recipe for Apple and Pork Stir-fry with Ginger.
Celebrate Spring With Lamb Pilaf
In many cuisines, lamb is a traditional way to welcome spring. Middle Eastern cooking in particular is partial to lamb in many forms. It is a common ingredient in the rice pilafs that originated in that part of the world more than 700 years ago.
Panini: Sandwiches With Italian Flair
Some food fads seem to come straight from appliance makers determined to clutter up our kitchen counters. Currently, the hot new gadget is the sandwich grill or panini press. Similar to the waffle iron, some versions produce a crisp, thin-toasted sandwich that can be addictive.
Speedy Semi-Homemade Baked Beans
New England clambakes are romanticized, and fiddlehead ferns show up in a growing number of supermarkets each spring, but most cooks prefer to serve baked beans from a can than to even consider making them from scratch.
Eat Something Green for St. Patrick's Day
St. Patrick's Day is a good excuse for the wearing of the green on your dinner plate. The color that represents Ireland, the shamrock and spring is also the color that represents good health.
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