Foodsite Magazine

Green Tomatoes, Not Just Fried!

It’s a mistake to think of green tomatoes as fried ones. Not only is there the Southern, green-tomatoesnostalgic movie, based on Fannie Flagg’s story, “Fried Green Tomatoes,” and their invincible deliciousness. In New Orleans, they “remoulade” green tomatoes and Mario Batali brings us a green tomato spaghetti sauce, to name a few. You can do most anything with a fresh vegetable.  Continue reading

Foodsite Magazine Friday Picksday Week of Apr 3

DOLE PLANTATION Tour the Dole (Pineapple) Plantation in Hawaii a popular tourist attraction.  


  • Crocchette di Baccala
  • Grilled Baby Cuttlefish
  • Beer-Brined Half Chicken
  • Sunchokes al Forno
  • Green Risotto Croquettes
  • Rabbit Meatballs, Black Olives, Ricotta
  • Brussels Sprouts, Cauliflower, Pickled Chili, Parmigiano Pizza
  • Shoulder Ham, Fontina, Arugula, Red Onion Pizza

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Lemon Grass, Tangy and Needs Vigorous Bruising

Lemon grass lures with a pleasantly-stunning aroma, rather like sour lemon with an edge lemongof ginger. In appearance, it is a grayish-green, tall thick grass composed of “woody” stalks similar to a green onion in build. The edible part is the “meaty” portion at the base above the root end, which is either smashed vigorously with a mallet or rolling pin, shattering its shape, so it becomes an herb bouquet. When it is used as an ingredient, it is minced finely and consumed.  Continue reading

Foodsite Magazine Friday Picksday Week of Mar 27



  • Marinated Fennel Salad
  • Asiago Tastings
  • Homemade Buccatoni
  • Wild Boar Pappardelle
  • Fennel Sausage with Leeks and Asparagus
  • Testaroli with Parmesan Truffle Cream
  • Tartufo Neopolitan Style Pizza
  • Braised Veal Risotto
  • Wood-Fired Prime Sirloin


PIKE PLACE MARKET Seattle’s famed market has many faces. This link shares their artisan imports and specialty foods.

BEL CAMPO BELIZE Visit a food-producing farm in Belize. Exciting!

SOUPS ON LINE Soup weather calls for variety in the soups we serve. Find hundreds of ideas.

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Cantaloupe, So Refreshing!

Today we enjoy rather elaborate, “treat me” appetizers or starters, quite a contrast to cantaloupeearlier first courses. Not too many years ago, first courses were tomato juice, fruit cup or a wedge of cantaloupe. Now, we tend to serve cantaloupe at breakfast time, for snacking and in some more elaborate hors d’oeurvres.  Continue reading

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