Crab cakes, I think, are one of America’s great culinary inventions. ( I once had a coworker whose father hopped in the car one day and drove from Detroit to Baltimore to satisfy his urge for crab cakes. A few months after that, he called his son to let him know that he was slurping [...]
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We’ve all seen birds enjoying millet–now it’s our turn! The hulled seeds in the grains/flour aisle (millet used for birdseed generally has not been hulled) are a nice alternative to rice, potatoes, or couscous. Millet cooks in about 35 minutes and makes a very fluffy, slightly-sweet grain that can easily be mashed with vegetables or [...]
Eggs used to be one of the bad guys–remember the days of Egg Beaters? Omelettes made with only the egg whites? For a while, it seemed like anyone foolish enough to eat the yolk was asking for a coronary incident. More-knowledgeable heads have prevailed, though, and current research indicates that very few of us have [...]
