Foodsite Magazine

Salsa, the Sauce, not the Dance!

Salsa is almost as important to the Latino culture as chutney is to East Indian communities. North Americans, slow to salsa
cultivate “ethnic” food, seem to be adapting more to salsa than chutney lately. Basically each is a healthy, savory relish, or side,  served to compliment certain other foods prepared for family meals. See Foodsite Magazine’s article, BUILD YOUR OWN CHUTNEY for similarities. 

To generalize, it is probably safe to say Indians lean more strongly on much more spicing, while the Latin community uses some spices and many variations of hot chile pepper with less variation in vegetables or fruits. The making of of a sauce by combining chiles, and other ingredients like squash seeds and even beans into a tomato base, has been traced back to the Aztec culture. Continue reading

Amish Tastes

The Armish people have a reputation for self-denial and thrift, shunning many worldly conveniences. However, they substitute dinnertime and its joys for any deprivation. Truth is, they love the wine they make themselves, shun additives, are not vegetarians and adore their sweet, exotic desserts.

They use lard, also butter and avoid margarine. Artificial flavorings, highly-fructose corn syrup and food coloring are also avoided.

Celery, for instance, is an important vegetable when it comes to their weddings.  First they arrange “bouquets” of celery stalks on dining tables and make sure they serve their Creamed Celery, celery stewed tender in sugar and vinegar, then sauced with flour, milk and mayonnaise and served hot. Continue reading

Foodsite Magazine Friday Picks

J. R. WATKINS   Remember the Watkins man who came to your front door selling pain-relievers and spices? He doesn’t come to your place anymore, however it’s easy to find him and his crew at this link.


  • Roasted Squash Parmigiano, Mint
  • Whole Artichoke, Garlic and Parmiagiano
  • Grilled Clams and Calabran Chili
  • Crispy Little Fish, Parsley, Aioli, Grmeolata
  • Black Bass, Salsa Verde, Coal Roasted Potatoes
  • Grilled Scallop, Walnuts, Yogurt, Marjoram
  • Papardelle Veal Bolognese, Porcini, Nutmeg
  • Lamb Leg Steak, Roman Spices, Fennel, Celery Continue reading

Pepitas, Fun Snackery

Tons of pepitas get thrown out while hundreds more are processed and delightfully savored. Biologically, pepitaswe expect to find some kind of seeds in every vegetable and fruit. However, these are different, because they can be made into a favorite treat, one that is also very nutritious. 

Pepitas, pronounced, “peh-pee’-tahs” are pumpkin seeds. Sometimes the word refers to the inside kernel of the pumpkin seed but can also be the entire un-hulled seed. roasted and salted.

Pepitas, have brought a positive meaning to snack foods. On their own, pepitas are temptingly salty, nutty crunchy, chewy and a bit sweet. Feel free to experiment with any herbs and spices until they seem “just right” to you. The seeds are flat and oval, light green in color. Some may have an outer shell which is white. A few species are hulless and raised only for their seeds. Continue reading

Foodsite Magazine Picks


LUNDBERG  The Lundberg line of products is wide and interesting, for instance, sprouted risotto.

msgray BOULEY, NYC

  • Porcini Flan
  • New York State Foie Gras
  • Hawiian Hiramasa & Nantucket Blue Fin
  • Forager’s Treasure of Wilk Mushrooms
  • Organic Conecticut FarmEgg
  • South Carolina Organic Rabbit
  • New England Black Sea Bass
  • Blue Kale and Sheep’s milk Gnocchi
  • True Kobe
  • Hot Valrhona Chocolate Souffle

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