Foodsite Magazine

Ratatouille, Not the Movie
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A fun, abundant summer garden yields great, nutritious summer gems, which transform easily into very RATATOUILLE5memorable dishes. Ratatouille is served as a main dish, soup or ragout, warm or cold.

Simply put, a ratatouille “classic” recipe, consists of tomatoes, aubergines, aka eggplant, Bell peppers and courgettes, aka zucchini, plus the addition of garlic, onions and olives. Herbs run from bay leaf to fennel, marjoram to thyme, you make the call. These days probably many will make hot sauce available. Continue reading

Foodsite Magazine Picksday Friday Week of Aug 28
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NEW ORLEANS RESTAURANTS All of your favorite recipes from the Big Easy, Creole Gumbo, Bananas Foster, Oysters with Blue Cheese, Oyster Artichoke Soup and more.

mssssssHOTEL CAFE ROYAL, LONDON (The Domino) 

  • Smoked Sturgeon, Pink Salt, Caviar and White Chocolate
  • Gazpacho, Confit Salmon and Lettuce
  • Pork and Apple
  • Turbot, Citrus, Fennel and Tarragon
  • Manchego Cheese and Smoked Lamb Belly
  • Rockefeller Reuben Deli with Pastrami, Gruyere Cheese
  • Small Union Cakes
  • Cinnamon Doughnuts Continue reading

Jambalaya, Probably no Bayou
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Most foods don’t rate their own music and lyrics. However, the late, great Hank Williams felt he had to spread thejambalayaword that, “Jambalaya and a crawfish pie and fillet gumbo were indeed a whole lot of fun on the bayou.”

In the south, gumbos, etouffees and jambalayas are a serious and varying science.

For instance, gumbos and etouffees are served over their rice. Jambalaya includes its rice as an ingredient and lets it soak up all the blending flavors. Continue reading

Foodsite Magazine Picksday Friday Week of Aug 21
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MODERN SPROUT PLANTER Here’s a simple, good looking way to get into hydroponics inside your home.

ms43NOODLES RESTAURANTS, MANY U.S. LOCATIONS

  • Tomato Cucumber Soup
  • Penna Rosa
  • Japanese Pan Noodles
  • Pad Thai
  • Pesto Cavatappiankok Curry
  • Whole Grain Tuscan Fresca
  • Indonexian Peanut Saute
  • Thai Hot Pot

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Grapes and Raisins, Raisins & Grapes
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Grown in most countries of the world, grapes grow as 60 species, and these breakdown into over grapes8,000 more varieties. They mature in clusters of 20 to hundreds, in a rainbow of colors – black, orange blue, yellow, green, pink, even purple.

We tend to take grapes for granted. We eat them out-of-hand, make wine, jam, juice, jelly, vinegar and grape seed oil from them. Another grape, the blue/black Concord grape sets itself apart in color and taste from other grapes. We call all these table grapes. Continue reading

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