Browsing the next page of Dana Jacobi.
Fishing in a sun-dappled lake or surging mountain stream is a treasured pastime, but Americans are, in general, notoriously reluctant to eat fish. Cooking fish at home is even less popular than eating it, with the exception of heating up fish sticks. This is downright shameful. Article includes recipe for a Mediterranean-Style Fisherman’s Stew.
We Americans like our burgers big and lusty. Still, we need to side-step the unhealthy desire to tuck into a steer-size burger packed with enough saturated fat and cholesterol to give your cardiologist a heart attack at your next check-up.
Summer is blisteringly hot in much of Italy, so this minestrone is often made in the cool of the morning, to serve at room temperature at mid-day.
Mint is related to basil, thyme, oregano, rosemary and sage. It shows up in dishes all over the Mediterranean, where it originated. Includes recipe for Mint Tabbouleh.
As widespread and scary as jack-o-lanterns are this time of year, it’s important to remember that pumpkins are more than just a decorative item.
When the weather turns brisk, there’s nothing cozier than a big bowl of hot soup. Autumn is the perfect time to warm the kitchen with stove-cooked soups made with the season’s harvest.
Traditionally, cole slaw is shredded cabbage swimming in a sharp-sweet, creamy dressing loaded with mayonnaise and sugar. But more recently, the influence of newly-introduced ingredients from around the globe have inspired dozens of new versions.
In the traditional Asian diet, salads with big, bold flavor play an important role. They include ingredients familiar to us, but used in different ways. They also incorporate foods that are sold at many supermarkets but aren’t often thought of as salad ingredients.
Even if summer didn’t mean bountiful harvests, the season’s soaring temperature increases the desire for cool, light and crisp dishes like green salads. And, for those of us who live solo, a salad often makes the easiest and quickest meal.
