JAMIE OLIVER Let him suggest what to cook for your mom on her day.
- Fried Dill Pickles
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- Quinoa, Kale & Salmon Sala
- Roasted Jalapeno Soup
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- Shrimp & Grits
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CHEWEY DOG FOOD Fresh, nutritious and get it by mai
TASTE OF HOME Find a recipe for delicious pumpkin bread.
HUFFINGTON POST Discover Yuengling Butter Beer for Harry Potter’s sake!
Those, not Greek, tend to know ouzo best as the fun incendiary when a restaurant waiter torches an appetizer of white cheese.
“Opa!” everyone shouts.
The crowd responds with an excited chorus of “Opa’s!”
All too soon the waiter douses the flame with fresh lemon juice.
The warm, crusty, tangy cheese remains get consumed by all.
Ouzo is made from distilled grapes, flavored with aniseed, also mint and fennel. Some bottler recipes call for cinnamon, mastic (a resin), coriander, cloves or cardamom. Its alcohol potency ranges from moderate to strong and can pack a wallop. When adding some to an open skillet, take the pan away from the stove, as it flames easily.
Besides sipping ouzo it’s also a cook’s friend for a hard-to-figure-out, licorice flavor a non-Greek can’t put their finger on. Some compare it to the famed absinthe, and a museum on the Greek island of Lesbos is dedicated to Ouzo. Thoroughly enjoying the sipping of ouzo is considered a Mediterranean art. Though clear by itself, ouzo turns milky white when ice is added to it and changes it chemically. Continue reading
ASIAN FOOD CHANNEL Asia food can be simple yet tasty, then there’s the challenge of combining new food combinations! Yes, it’s a cousin to Food Network.
- Blue Crab, Hearts of Palm, Apples and Hazel Nuts
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- Escargots a la Bourguignon
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- Rabbit and Cheese Ravioli
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- Canard a L’Orange
What has Ricotta always meant to you? Was it something your mom had to remember every time she made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter.
We now have developed more tasty ways to enjoy Ricotta, which can be substituted by Creame Fraiche or Queso Fresco.
In her book, Italian Food, Elizabeth David states, The three cheeses essential to Italian cooking are: Grana, known all over the world as Parmesan; Mozzarella, that elastic white buffalo-milk cheese of the south; and Ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With a little salt and ground black pepper it has a lovely countrified flavor. It is pounded up and mixed with spinach to make the most delicious gnocchi and ravioli …” Continue reading
COOKING DETECTIVE Discover 39 health benefits from eating garlic.
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If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which is now readily available in supermarkets near the cocoa and hot drink section.
Malt starts as sprouted barley which is dried then ground into powder. It is combined with dried milk to become malted milk which goes on to be malt balls, Ovaltine, milkshakes and an important kitchen cooking ingredient. Malt’s flavor can be described as subtle, roasted and a bit nutty. When malt doesn’t become malted powder it goes on to be important in the making of beer, whiskey and malt vinegar. Continue reading
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