Recipes with Peas

September 18, 2015, by

The pea is just about the most perfect food to get your really young children interested in finger food that’s good for them while simultaneously being perfect for them to flick at their siblings. Peas are great sources of vitamin A, C, thiamine, foliate, iron, and phosphorus and one pound of peas in a pod

Cooking with Rhubarb

September 18, 2015, by

Rhubarb is a vegetable that acts like a fruit, but no matter how you serve it, it’s always a treat. It’s available year around in the freezer section, but it’s best in the spring when it’s one of the first veggies of the season. As pretty as it looks and as easy as it is

Panini Recipes

September 17, 2015, by

Simply put, a panini is a grilled sandwich that is usually made in a specialized two sided grill that squashes the bread together to make it look pretty. If you don’t have a “Panini maker” or a George Foreman Grill (or a facsimile thereof) don’t panic. A panini can be cooked in a preheated ridged


September 17, 2015, by

Tortillas are at the heart of many Mexican dishes and they can be made of flour (more common in northern Mexico) or corn/maize (the more traditional kind most common in southern Mexico). Tortillas can be served alongside a meal like bread, fried as chips and served with salsa or baked for enchiladas, fried for tacos

Scalloped Potatoes

September 17, 2015, by

As a rule of thumb, a scalloped potato recipe is layers of thinly sliced potato slices layered with cheese and/or butter. Once you finish layering the potatoes and whatever else, milk or cream is poured over the concoction and then you top it off with even more cheese or breadcrumbs. Some recipes call for the

Recipes with Beer

September 16, 2015, by

Most American, English and German beers are considered kosher. However, some stouts and flavored beers do require certification. Beers fall into three different categories: lagers, ales (the difference between them is the type of yeast used in fermentation) and specialty beers. The four main ingredients for most beers are water, malted barley (or wheat), hops

Alfredo Sauce

September 16, 2015, by

Fettuccine al burro, the original Italian name of Alfredo sauce, was concocted in 1914 by Alfredo di Lelio, the owner of Alfredo’s restaurant in Rome. Word of the wonderful sauce spread and hungry travelers came from all over Italy came to taste it. Someone loved it so much they brought the recipe back to the

Mock Crab Recipes

September 13, 2015, by

Seeing as I write about food, I tend to get a lot of emails and letters from my reader with all kinds of foodie questions. Some readers are looking for recipes; others want help with a cooking dilemma (or disaster) while others have questions that they just gotta get the answers to. For the most

Low-Fat Recipes

September 9, 2015, by

You can use regular or low-fat dairy products in these recipes, but be careful when substituting no-fat products in baking, as they contain a higher percentage of water and that can alter the final results significantly (as in, it won’t turn out the way you want it to).


September 9, 2015, by

I am not a food snob, but, if the only pepper you’ve ever used is the pre-ground stuff, your taste buds will thank you once they’ve tried the freshly ground stuff. The outer shell of the peppercorn seals in the pungent bite of its flavor. Freshly grinding your peppercorn cracks the outer shell and releases

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