It has a crunch, it plays well with many other vegetables, we eat it by the pound, for Fourth of July Picnics, and BBQ parties, but what is the story behind this humble vegetable that is usually associated with corned beef? Cabbage has long been cultivated...
When we think of thickeners, classic French cooking comes to mind with a mixture called roux. Roux involves butter and flour. The butter is melted and the flour added to the butter and then cooked until the flour loses its pasty taste. This roux is then added to...
1) How do you get nutrients in a vegan/vegetarian diet? 2) Why don’t vegans eat honey? 3) Isn’t being vegan just like being a vegetarian? These are the tops questions that come up in discussions about vegan cuisine. It is getting almost as old as the top...
Save the Date: September 4th, 2011, 5:30 p.m. I’ll be teaching a class on quinoa — how to make it, how to spice it up, what to serve it with, and I’ll have the nutritional facts and history of quinoa. If you’re in the Phoenix area, and want to...
In ancient times, cumin was as common a spice as black pepper is on our tables today. Used as a condiment, baked in bread, and distributed widely, cumin seed generated several fascinating myths and origin stories as a list of incredible health benefits. In the Ancient...
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