Foodsite Magazine Picksday Friday thru Aug 22
Marty Martindale

IMUSA Find interesting Latin-Fusion Recipes, Granny Smith Guacamole, Tres Leches peasFrench Toast and more.

CLUB W Brush up on your winespeak, descriptors like Austere, Boquet, Closed, Animalistic and many more.

PINTEREST Here is a large array of party foods, how to make them look and how to make them.


  • Shrimp and Grits
  • Salt-Roasted Beets
  • Spiced Ahi Tuna & Eggplant Caponata
  • Pan-Seared Monkfish
  • Fresh Truffle Mushroom Risotto
  • Country-Ham Mac’n’Cheese
  • Olive-Oil-Poached Snapper

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Watermelon, Now more User-Friendly, Sweeter!
Marty Martindale

So often we’ve decided not to buy a watermelon because it was too large for our refrigerator — seedlesswatermelonall those seeds –  and what a bother!

Slowly,  but surely however, watermelons are becoming more attractive for us to buy. New, smaller, rounder melons, some with red, some with yellow flesh, are appearing, and they’re frequently called “icebox melons.”

Watermelons were first grown in Egypt as edible gourds long as 4,000 years ago. Gradually their seeds traveled to the northern Mediterranean and up into Asia. Slaves, around 1650, are credited with introducing watermelon to colonists in the New World. They also introduced okra, black-eyed peas, collard greens, yams and “good luck” sesame seeds.

In Russia, they make a watermelon beer also cook the flesh down to become a molasses-like syrup. In Iraq, Egypt and other parts of Africa it’s used as a staple food, animal feed and a source of water. In Asia they roast the seeds for eating while the Orientals put watermelon halves down into brine barrels.

DeKuyper has distributed watermelon Schnapps for some time, and pubs in Boston serve watermelon ale. Watermelon grappa is popular, too. Many insert a bottle of vodka through a hole in the melon and enjoy the result. Continue reading