Browsing the next page of Dana Jacobi.
Looking around a farmer’s market recently, I noticed how the orange bell peppers, Golden Delicious apples and purple-red cabbage echoed the colors of the autumn trees… Includes recipe for Three Season Red Cabbage Salad.
Once an ethnic and seasonal ingredient found only at Italian greengrocers from September to May, fennel now appears in many supermarkets through most of the year. Includes recipe for Chicken with Fennel and Red Peppers.
Once an ethnic and seasonal ingredient found only at Italian greengrocers from September to May, fennel now appears in many supermarkets through most of the year. Includes recipe for Chicken with Fennel and Red Peppers.
According to The Farmer’s Almanac, every full moon has a name. In August, it will be the barley moon, a good reminder to serve this splendid grain more often than once in a blue moon. Includes recipe for Barley Stir-Fry.
During the summer, it’s easy eating greens. Enjoying the bounty of the garden, we can create a rich variety of flavors in leafy salads, using different types of lettuce, peppery arugula and cresses, perhaps the gently assertive flavor of mache, a delicate French green also known as lamb’s lettuce.
Looking through my collection of ratatouille recipes, I notice they reflect the evolution in American cooking since the 1960s. In time, many cooks moved from worshipping ethnic authenticity to a fascination with California-style fusion cooking.
Southern cooking usually brings to mind dishes like fried chicken or catfish with hushpuppies, po’ boys and black-eyed peas in the deep south. What few people think of is the Lowcountry cooking of South Carolina. Includes recipe for Southern Shrimp Stew.
Few foods are as uniquely diverse as coriander, the plant that supplies both a spice and an herb. Includes recipe for East-West Burrito.
When people gather for the summer’s first barbecue party on Memorial Day, too often potato chips and dip are a typical starter to the meal. But this old stand-by is high in sodium and fat, especially dangerous trans fats. Try something different this year, like this recipe for Stuffed Red Pepper and Celery Sticks.
America’s favorite seafood is shrimp, yet most people know little about them other than they come in sizes from small to jumbo. Includes recipe for Caribbean Shrimp Salad.
Mustard greens are one clan in the immense, and immensely varied, brassica family of greens. Includes recipe for Chicken Soup with Greens and Black Beans.
Blueberries are hot in terms of today’s culinary trends. They offer so much that some experts recommend eating them every day.
Where animal protein is a luxury, particularly in Asia, many cooks use a small amount, just enough to give flavor to a dish with an abundance of vegetables, noodles, or rice. Americans eat more animal protein than their bodies need, and there are many reasons to eat less. Includes recipe for Asian Frittata with Shrimp and Broccoli.
Eating more healthfully has always appeared on my annual list of well-intended commitments. Last year, I had reasonable success with two ways to accomplish this, so I want to share them. Includes recipe for Italian Stir-Fry.
