May isn’t just a great month for flowers, it’s a great month for graduation parties and weddings and holiday weekend grilling. And no matter which bash you’re hitting up, you’d probably like to take a dish along with you. But what can you take that will taste great, be fresh and satisfying at the same [...]
Continue reading about What to Bring to Your Next Summer Party
If pizza had originated in Morocco rather than Italy, I have a sneaking suspicion that lamb would have been the meat of choice, not pepperoni. (Or perhaps pepperoni made with lamb. Hint, hint… I can only hope the American Lamb Board is reading this!) And perhaps the sauce would have been been made the way [...]
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 [...]
Continue reading about Yes, Even Crab Cakes Can Be Whole Grain
Not only does parsley contain impressive amounts of vitamin A, it also has the power to ease garlic-induced halitosis and brighten the flavor of almost any food. It’s traditionally used as one of the herbs in the French bouquet garni or as a garnish–a sprinkling of its vivid green leaves could make even gruel look [...]
