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05/10/04 - Allspice Recipes and Cooking Information
Allspice is a popular spice in Caribbean and Latin savory dishes as well as in desserts. Today, allspice is enjoyed by most cultures around the world. The flavor is akin to a mixture of cinnamon, nutmeg, and cloves with a hint of juniper berry. Learn about allspice, and get some cooking tips before delving into the allspice recipes.
04/26/04 - Black Beans Recipes and Cooking Information
Black beans have long been a protein-rich staple food of many Latin cultures. Today, black beans are enjoyed around the world. Find out why some cook faster than others, what can toughen the beans, and how to ease any potential flatulence using herbs. Learn about black beans, and get some cooking tips, plus many black bean recipes.
03/22/04 - Broccoli Recipes and Cooking Information
Broccoli seems to be one of those vegetables you either love or hate. Broccoli-haters usually cite a strong flavor and aroma as the cause, but there are ways to tame this giant green flower. Learn about broccoli, and get some cooking tips before delving into the broccoli recipes.
03/08/04 - Pine Nuts Recipes and Cooking Information
Pine nuts are eaten by many cultures around the world, thus they are known by many names, including pignolas, pinon, pignoli, and more. Probably the most popular use is in pesto or as a crunchy salad topper, but they are also good in desserts. Learn about pine nuts, and get some cooking tips before delving into the pine nut recipes.
02/23/04 - Mardi Gras Recipes
New Orleans is famous for Cajun and Creole foods, so it's no wonder that those who celebrate Mardi Gras concentrate on these foods for their Fat Tuesday parties. What's the difference between Cajun and Creole foods? Find out and make a King Cake for your Mardi Gras celebration.
02/09/04 - Ricotta Cheese
Technically, ricotta is not a cheese at all, but a cheese by-product. Ricotta works well in many desserts as well as savory dishes such as lasagna and manicotti. Learn about ricotta cheese and get some cooking tips on equivalents and substitutions.
01/26/04 - Superbowl Recipes and Quick Party Food Tips
Cook up some great eats for your Superbowl party with these recipes and quick ideas, including lots of finger foods.
01/12/04 - Graham Flour and Graham Crackers
Hazelnuts have long been a favorite in desserts and pastries. Now they are branching out into savory recipes, giving a nutty lift to meats, seafoods, and vegetables. Why are hazelnuts also called filberts? Learn about hazelnuts and filberts, how to store them, and get some cooking tips, plus many recipes.
12/29/03 - Hazelnuts and Filberts
Hazelnuts have long been a favorite in desserts and pastries. Now they are branching out into savory recipes, giving a nutty lift to meats, seafoods, and vegetables. Why are hazelnuts also called filberts? Learn about hazelnuts and filberts, how to store them, and get some cooking tips before delving into the hazelnut recipes.
12/15/03 - Brie Cheese
With its soft, gooey center, warmed Brie just screams elegance and decadence whether served with simple fruit or in a classy fondue. The rich and fruity flavor of Brie goes well with fondues, sauces, vegetables, fruits, and meat. Learn more about cooking with Brie and try some interesting old and new Brie recipes.
12/01/03 - Cooking with Rum
No doubt you are familiar with exotic cocktails made with rum. Rum is not only a potent libation, it also lends incredible flavor to many recipes from main dishes to desserts.
11/24/03 - Lentils
Are you panicking about making your first Thanksgiving feast? Calm down, take a deep breath, and find out all you need to know about how to cook classic Thanksgiving recipes.
11/17/03 - Lentils
Although they may be cheap, lentils are very nutritious, filling, and more importantly, arguably the most flavorful of all the legumes. They are also an excellent protein substitution for meats. Learn more about lentils and try some interesting old and new recipes.
11/03/03 - Sage
Once prized for its medicinal value, the most popular use of sage these days is in stuffing for the Thanksgiving turkey. Sage is much too good to bring out only for the holidays. Sage helps digest grease in fatty foods as an added bonus. Try some interesting old and new sage recipes.
10/20/03 - Couscous
Couscous is finding its way back into the worldwide mainstream. It's quick and easy to make and can be flavored by nearly any fruit, vegetable, meat, seafood, herb or spice you can imagine. Learn more about this tasty food and try some interesting old and new couscous recipes.
10/06/03 - Parsnips
In days of old, before potatoes were deemed edible, the parsnip was prized not only for its long storage life, but also for its sweet, nutty taste and nutritional value. Parsnips can be eaten raw as well as cooked. Learn more about this nutritious root vegetable and try some interesting old and new parsnip recipes.
09/22/03 - Turmeric: Poor man's saffron
Turmeric is often confused with and substituted for the more expensive saffron, because not only does it have a very strong flavor, it also turns foods a golden yellow color. Turmeric is frequently misspelled as tumeric, omitting the first letter r. Learn about this pungent spice and how to use it in a variety of recipes.
09/8/03 - Cashews
The sweet, buttery-tasting cashew hits the spot as a snack. Seems like we've always enjoyed them, but widespread cultivation of cashews is a twentieth century innovation. Long a favorite in South American, Indian, and Asian cuisines, the rest of the world is finally catching on to the pleasure of cashews in savory dishes.
08/25/03 - Cilantro and Coriander
Cilantro is one of those herbs you either love or hate. Coriander is the seeds of the cilantro plant which taste completely different than the herb. Confusion arises about cilantro, however, because it is called by different names in different areas. One thing is certain, you do not want to confuse cilantro with parsley! Learn about cilantro, how to store it, and get some cooking tips.
07/28/03 - Swiss Cheese
Not all cheese with holes is Swiss cheese and not all Swiss cheese has holes. Learn about Swiss cheese (including Emmentaler and Gruyére), how to store it, and get some cooking tips before delving into the many recipes.
07/14/03 - Puff Pastry
A simple component such as puff pastry can turn an ordinary dish into a show-stopping centerpiece. Today's home cook has the benefit of frozen puff pastry. Just thaw and go! Puff pastry is great with savory foods as well as desserts.
06/30/03 - Horseradish
Horseradish is most widely used as a condiment, both by itself and as an ingredient in sauces and dressings. If you enjoy the pungency of bottled prepared horseradish, you simply must try it fresh to experience the full breath-taking flavor experience.
06/16/03 - Shallots
If you don't like the strong flavors of garlic and onions, but don't want to give them up completely, then shallots are the perfect choice. This small vegetable is technically an onion, but it looks a lot like garlic and has a mild garlic flavor. Try shallots in your dishes.
06/02/03 - Beets (Beetroot)
Beets (beetroot) seem to be one of those vegetables you either love or hate. The rich maroon flesh of this root vegetable is naturally sweet and nutritious, and the leaves are also edible. If you're making do with canned beets, you simply must try fresh beets for true flavor even beet-haters will enjoy.
05/19/03 - Spareribs
Barbecued spareribs are perhaps the favorite, but you don't necessarily have to own a grill to enjoy spareribs. Should you boil or not? Find out how to cook spareribs in the oven or outdoors.
05/05/03 - Tarragon
Tarragon is a bittersweet herb with a hint of licorice flavor, but too much can overwhelm your recipe. Learn how to cook with tarragon and try some new recipes.
04/21/03 - Feta Cheese
With its centuries-old heritage, it's hard to believe that feta cheese has only become an international sweetheart of chefs within the past thirty years. This rich and tangy soft cheese of humble origin has long been a staple in the Mediterranean region, but is now enjoyed worldwide. Many recipes.
04/07/03 - Raisins
We're all familiar with cakes, cookies and sweet breads bursting with juicy raisins or eating them just as a snack, but raisins are also good in savory foods. What's the difference between a currant and a sultana and how do raisins act as a preservative? Find out the answers and how to cook with raisins.
03/24/03 - Oregano
Oregano became popular in the US due to servicemen returning from World War II demanding pizza, yet it has always been popular in the Mediterranean. Learn the difference between common oregano and its Spanish, Greek and Mexican counterparts and try some recipes.
03/10/03 - Anchovies
Many, many recipes use anchovies for a punch of flavor where the anchovies are neither recognizable visually nor by the taste buds. Anchovies are often that secret ingredient that you just can't put your finger on.
02/24/03 - Capers
Capers have long been a favorite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.
02/10/03 - Cooking with Amaretto
Although importation of amaretto liqueur to the United States did not occur until the 1960's, by the 1980's, it was second in sales only to Kahlúa. Find out how to use almond-flavored amaretto liqueur in your recipes.
01/27/03 - Mandarin Oranges
Mandarin oranges are little segments of bright citrus flavor suitable for salads, vegetables, main dishes and, of course, desserts. Although mostly used in canned form, you may have eaten a fresh mandarin orange and not even realized it. Find out about the tangerine connection and try one of the many recipes.
01/13/03 - Balsamic Vinegar
Balsamic vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. Although the good stuff is expensive, there are alternatives for the home cook. A little goes a long way so it's easy to stretch your investment.
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