Foodsite Magazine

Pozole, Scrumptious with Hominy and Chili Puree

Pozole is one of Mexico’s most delicious dishes. Tabbed “soup of the gods,” it’s a 6831791936_3d8e7b8d3a_omarvelous mixture of scrumptious pork, roasted squash seeds (pepitas), tart tomatillos, hot chiles, pungent garlic, plenty of onions, wonderfully complicated with hominy and pungent herbs. This isn’t enough! It’s mandatory to line up many savory garnishes to finish the creation.  
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Foodsite Magazine Friday Picksday Week of Mar 6

SANDWICH PRO Brighten your lunchtime. See some of the latest in sandwich spagsquashengineering. 


  • Bashed Avocado on Toast
  • Smoked Chicken, Blue Cheese Apple Salad
  • Bag of Cornish Hen Wings
  • Inka-Grilled Tiger Prawns
  • Cornish Cod and Brown Shrimps
  • Potted Salmon
  • Peppered Tuna with Wasabi, Avocado and Lime Caviar
  • Sea Bass Ceviche with Spiced Plantain
  • Q-Burger with Avocado, Smoked Cheddar and Club Sauce 

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Parsley, Now In High Demand

Years ago parsley was served often, in fact on most dinner plates. However, it was almost AA020929 never eaten, because formerly like kale, it was for “decoration.” Some said it was the chlorophyll in it which sweetened breath. Few tested the theory. Now, we enjoy parsley as a must-have ingredient as well as a flattering garnish. 

A cooking favorite in the Middle East, South America, Europe and the U.S. The two most popular types of parsley are the curley and flat-leaved Italian frequently mistaken for cilantro. Both the parsleys are used interchangeably. The latter is credited for being more fragrant. The best way to purchase the Italian type, and not cilantro, is to taste a leaf.  Continue reading

Foodsite Magazine Friday Picksday Week of Feb 27

LA HERENCIA BEEF The best meats and recipes, English/Spanish clientele. Look at
their White Box program. 


  • 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

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Lentils, Handy, Nice Change and Very Nutritious

 We most frequently see brownish/gray lentils, however they are out there in some happier lentilscolors like yellow, red, green, orange, also black, and you can get them whole or split, as in “split peas.” The dark-colored ones tend to keep their shape better after cooking and a certain chewiness. They also have a nuttier, heartier flavor.  Continue reading

Foodsite Magazine Friday Picksday Week of Feb 20

SOY NUTS Ever use soy nuts on salads, float on soups, sprinkle into stir fries? They’re fun.   


  • Roast Pork Musubi
  • 1000 Year-old Deviled Egg
  • Warm Japanese Sweet Potatoes
  • Kewpie EBI
  • Ivan’s Dan Dan Noodle “Dry Style”
  • Spicy Red Chili Ramen
  • Tripple Pork, Tripple Garlic Mazemen
  • Tokyo Shio Ramen
  • “Fully Loaded” Egg,pork chashu, roast tomatoes 

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