Category Archives: how to

How to Cook An Artichoke

  Artichokes are one of the delicious blessings of Spring and Fall. How someone first figured out how to eat this thistle, the bud of a flower of the globe artichoke, remains a mystery. But we are forever grateful. The … Continue reading

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Four Onion Tart

Four different types of onions: yellow or globe, leeks, shallots, and green onions are sauteed together then poured into a pre-baked pie shell with egg custard and cheese and baked. This savory pie is similar to a quiche but not … Continue reading

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Gluten-Free Buche De Noel

A classic French holiday cake is the Buche de Noel, a cake roll that is decorated to resemble a yule log. The traditional recipe is a sponge cake or genoise made with flour.  This cake is gluten-free. The combination of … Continue reading

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Spicy Cranberry Pilaf

Pilaf is a universal rice dish, found in many areas of the globe. This recipe has its origins in India. It can be served meatless but also is a great way to use any cooked turkey or chicken. Chicken was … Continue reading

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Perfect Vanilla Bean Ice Cream

  Ice cream has always had the mystic of being food for kings. Since ancient times the swiftest runners were sent to retrieve snow and ice from the snow-capped mountains to make frozen desserts for the emperors. Today it is … Continue reading

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Ginger-Honey Angel Food Cake

In today’s hurry-scurry world, angel food cake that is made from scratch is akin to rarefied air. Hardly anyone makes them anymore. We think that’s a shame! Once you’ve tasted the real thing and you experience how each sweet bite … Continue reading

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Cutting Fresh Pineapple

Maybe you’ve noticed your grocery store featuring fresh pineapple specials. While fresh pineapple is available all year long, now (from April through May) is the prime pineapple harvest time in the tropics. That means you can get some of the … Continue reading

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Roasted Fennel

With its crunchy texture and delicate, anise-like flavor, fresh fennel is one of our favorite winter vegetables. At the store, you will find the white ovoid bulb attached to long, celery-like stalks with feathery leaves, all of which are edible. … Continue reading

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Blood Orange Curd

Winter is Moro (blood) orange season. Blood oranges originated from southern Italy.  They are so named due to their bright red, some say maroon, interior.  The peel may show a hint of reddish blush, but the added blush does not … Continue reading

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Little Orange Rice Balls (Arancine di Riso)

A popular food in Italy, arancine are fried rice balls. They get their name from oranges (arancia in Italian) because of the round shape and color due to the addition of saffron.  We did not add the saffron because it … Continue reading

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