Say it with Food!
Mary Poppins was right! A spoonful of sugar does help the medicine go down! Or, as in the tale that follows, a bowlful of frosting. That’s what Laurel, a fifteen-year-old U.S. high school senior, recently banked on when she pondered the pitfalls of various ways to come out to her parents as lesbian…Read More →
Sauces Part X – Vinaigrette Basics
Vinaigrettes form a large family of dressings that all have four things in common: Oil, a sour component (such as Vinegar, Dry Wine or Citrus Juice), a sweet component and an emulsifier.Read More →
Relishes: By name and nature
The concept of condiments and savoury accompaniments employing pickled or preserved fruits and/or vegetables goes back to ancient times in Asia and at least to the Middle Ages in Europe. We still use them to enhance and complement our favourite dishes.Read More →
Super Scalloped Potatoes
A classic accompaniment to roasted Ham, Scalloped Potatoes / Potatoes Au Gratin (hereinafter referred to as SP/PAG) is a classic comfort food most of us remember from our childhood Sunday dinners.Read More →
Cabbage makes the world go ’round
Aside, perhaps, from the Peerless Potato and the Omnipresent Onion, no vegetable can claim to be a staple of more and more-varied cuisines than the Clever Cabbage! From Korea to Krakow, the Cabbage is central to a cornucopia of exciting mains and side dishes.Read More →
Mustard: “Fifty Shades of Yellow”?
When you come across the word “Mustard”, do you still think automatically of the bright yellow saucy condiment that’s primarily used on Hot Dogs? Read on. I’ll open your eyes and tantalize your taste buds!Read More →