Foodsite Magazine

Foodsite Magazine Picksday Friday Week of Oct 9

SPOON UNIVERSITY “Trending Across Spoon,” they call it. Interesting photo takes on the foods we eat.


  • Esquites
  • Pulpo al la Plancha
  • Ensalada de Jitomate
  • Queso Fundido
  • Callos al Chilpachole
  • Fideo en Nogada
  • Carnitas Michaocanas
  • Pollo al Pibil
  • Tacos de Lengua
  • Tacos Gobernador
  • Cebollitas


YUMMLY A marvelous array of about everything you can do with watermelon.

GASTROPOD Join Cynthia Graber and Nicola Twilley as “ Gastropod looks at food through the lens of science and history.”

SOUTHERN LIVING “81 Best Party Appetizer Recipes” for all occasions.

Yukon Gold Rush

For many, many years people have sought after the perfection of an ideal “all purpose” potato, one capable of yukonbeing delicious and well-textured after any kind of cooking. This “ideal” potato had to withstand dry, as well as wet heat when cooked, also remain waxy and moist. Further, it needed a thin skin and a sweet, pleasing taste.

There are two schools of thought regarding Yukon Gold potatoes. Some believe mashing them or deep frying them turns out a spud not as desirable as a Russet potato. Others feel the Yukon Gold potato is perfectly versatile and up to the challenge of any type cooking or preparation ending in a superior result. Continue reading

Okra You Will Enjoy

Okra, the darling of the south, is frequently reviled for its tendency to taste “slimy.” However, this gift fromokra
the south is versatile and can be grilled, fried, steamed, julienned, sliced or cooked whole. 

Our, non-southern, most slime-free, favorite way to prepare okra is to roast it. First, remove the top of each pod, then cut each down its center, lengthwise. Place the okra pieces plus some halved cherry tomatoes, sliced onion, several garlic cloves and some black olives on a small sheet pan. Drizzle all with good olive oil, salt, pepper and fresh herbs. Roast at 400-degrees for about 25 minutes until okra is tender.  Continue reading

Foodsite Magazine Picksday Friday Week of Sept 25

COOKIT History Cookbooks, curious recipes from the times of Saxons & Vikings, Victorians, Romano-British and more.


  • Olives Stuffed with Beef, Pork and Veal
  • Open-Faced Ravioli with Spinach, Lobster & Shrimp
  • Risotto Inspired Daily
  • Spinach Gnocchi
  • Braised Lamb, Tomato, Peppers and Olives
  • Tonno, Pan-Seared Tuna, Eggplant Caponata
  • Grilled Lamb Chops, Roasted Pumpkin, Brussels Sprouts
  • Grouper with Roasted Artichoke and Potatoes
  • Pan-Seared Duck Breast, Apple Grappa Mutarda, Chard
  • Roasted Wild Mushrooms with Pancetta, Salsa Verde


END FOOD WASTE   “About 26% of Produce is Wasted.” Very interesting data on deformed fruits and veggies.

STORCH MARKET Celebrating the re-opening of St. Roch Market a new gem in New Orleans crown celebrating fun, fine food and spirits.

FINE DINING LOVERS A wonderful collection of “fine dining” recipes from smoothies to desserts.

Tomatoes, High-Care Items

Tomatoes are tremendously important to very, many people. Many merchants know this and use the almighty tomato
tomato as a loss-leader. And, in recent years, there’s a wide variety of size, and juiciness, to consider in most tomato displays.

Tomatoes appear to have originated in western South America but were not consumed as food until they found their way All 7,500 varieties of tomatoes belong to the nightshades plant family, along with potatoes, sweet and hot peppers, eggplant, tomatillos, pimentos, paprika, and cayenne. Early thinking in some sectors saw tomatoes as poisonous, so their consumption was delayed until this was proven not to be true. Continue reading

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