When Irish native Victor McMullan came to the United States to live, he had never considered celebrating St. Patrick’s Day with a meal of corned beef and cabbage.
Weekly food rail, with items on a book about whole-grain flours, an easy recipe for yogurt salad dressing, the latest from The Beer Nut, and more.
The beauty of lentils is that they are quick to cook. Unlike other dried beans, they do not demand the overnight soak or eight-hour waiting time to tenderize as do red kidney, cannelloni or black beans. After a short simmer, the rewards are immediate.
But when it comes to diet and diabetes, diabetes educators say the amount eaten is as important as what is eaten.
Reviewing Burger King's Cilantro Lime BK Big Fish.
I enjoy messing with bartenders. When they ask, “What would you like?” I pretend to muse for a moment and say, “Can you do Scotch and turkey gravy?” Or, “Give me a tequila and buttermilk, on the rocks.”
There’s a lot of confusion here. Napa cabbage is Chinese cabbage, but not bok choy. Its other names are celery cabbage, hakusai, wong bok, pekinensis and Peking cabbage.
Next week, potato recipes will be dusted off once again for St. Patrick’s Day. Unlike the day’s traditional cabbage and corned beef, potatoes remain crucial to our cookery. Worldwide, we eat about 73 pounds per capita per year, more than any other side dish.
Leeks are one of the oldest Irish vegetables, and they combine well with other foods of the Emerald Isle, including cheese, potatoes and fish.
Order rice pilaf and you’ll probably get the rice but not the pilaf. There’s a lot of confusion about this. Pilaf is not simply cooked rice, although we often think it is. It’s a cooking method that adds centuries of flavor to our common rice. Any cooked grain can be a pilaf.
I don't drink bourbon, but I love beers fermented and aged in wooden bourbon barrels. The best example is Goose Island's Bourbon County Stout.
Did you know that we recently celebrated National Blueberry Popover Day, Oatmeal Nut Waffles Day and National Crabmeat Day? Just about every type of food has a commemorative day, week or month.
For Sally Schierer, baking is no different than sewing a purse, by hand, from scrap material, growing a lemon tree from seed or stroking paint on a canvas. "I'm a creative person. I like to take something and make something else out of it," she says. "I do it all through the house, the garden and the yard."
Weekly food rail, with tips on soaking dry beans, an easy recipe for Dorito casserole, the latest from The Beer Nut, and more.
Erik Piantedosi, owner of Piantedosi Butcher Shop in Plymouth, says shoppers are “better off going to an independently owned (shop), so you can see the meat when we cut it.”
On one side, a collection of health-conscious renegades say aspartame is bad and should be banned. They blame it for causing leukemias, lymphomas and other cancers. They claim it exacerbates problems with lupus, multiple sclerosis and diabetes and may even be responsible for the epidemic of diabetes. That's just the beginning. Web sites with names like sweetpoison.com and aspartamekills.com leave no doubt about their position.
One of the easiest ways to add flavor is with marinades. With a marinade, a simple piece of meat, poultry or fish goes from plain to tantalizing. Suddenly, you are having dinner in Europe, or Asia, or the Caribbean, depending on the individual components.
Breakfast scrapple in German communities can be as common as pancakes and waffles. It’s hearty under maple syrup, but that’s hardly its main reason for being.
Old-fashioned tea kettles boil water and that’s it. Electric cooking kettles expand that to include cooking food. They also boil a liter of water in less than 5 minutes.
“What should I eat?” asks Michael Pollan in his book, “Food Rules: An Eater’s Manual.” He answers parenthetically. “(Eat food.)”
