Photo: Dawn Endico
These days, we’re all green with envy over the different ways to spice up your vegetable routine. Gone are the days of watery iceberg lettuce and plain romaine hearts–who needs those when you’ve got peppery arugula at the local market and spinach leaves to plant in your garden?
With everyone “going green,” we want to introduce you to one of our favorite ingredients right now: miner’s lettuce. We’re so excited about miner’s lettuce that it’s even in one of Red Rooster’s new spring dishes, the Grilled Pork Loin. Named after the California gold rush in the 1850s, the gold miners ate this abundant plant that prevented scurvy, an illness caused by a vitamin C deficiency. [click to continue…]
By: Marnely Rodriguez
She starts every meal by sautéing fresh Oregano in olive oil. Every lunch, every dinner; whether it’s chicken breast or eggplant parmesan, you’ll know my Mother is cooking when the smell of Oregano fills the air. A staple of Caribbean cuisine, where it grows in backyards and farms of Dominican Republic, Oregano is an aromatic herb that infuses your meals with great flavor. [click to continue…]
Photo: Fredrik Andersson
Because of my Swedish background, I love hearing about Scandinavian ingredients’ rise in popularity. Earlier today, I was featured in the Wall Street Journal [click to continue…]
Few berries evoke summertime nostalgia the way that strawberries do. If you have a chance to get to a pick-you-own patch this year, it’s worth it. Strawberry picking is not only fun, it will give you an ample stock for baking, making jam, or just eating straight out of the crate. [click to continue…]
Photo: cwwycoff1 on flickr
In today’s culinary world, a lot of buzzwords get thrown around at super markets and on menus. Classifications like farm-fresh, organic, farm-to-table, and free-range sound appealing, but what do they really mean? Here’s an introduction to some of these terms to help you navigate food jargon. [click to continue…]
Photos: Suzanne Lehrer
One Ingredient – Two Ways By Suzanne Lehrer
Limes, the ultimate sweet and sour, have been making people pucker since before the 10th century. They originated in Southeast Asia and subsequently Arab traders brought the trees to Egypt and Northern Africa. Three centuries later, the Arabian Moors brought the trees over to Spain, and from there the trees were dispersed throughout Southern Europe during the Crusades. [click to continue…]
Photo: Muffet on flickr
Rubus idaeus is the scientific name for raspberries and they are just that: ideal rubies. Who wouldn’t want to snack on these luscious berries? Now is the time to get started. [click to continue…]
As was recently evidenced by Mark Bittman’s opinion piece, there is a fundamental lack of transparency in commercial food production and agriculture. However, Americans in increasing numbers are growing more concerned about where their food is coming from. Restaurant owners and chefs, too, are changing the way they do business in order to take more conscious eating into account. [click to continue…]
Pair one of these great yogurt products with your morning fruit and granola
Yogurt has been around for centuries and has loads of nutritional benefits, but recently, lots of new yogurt varieties and yogurt-based products have been hitting the shelves. Try some of these healthy, creamy, and delicious options for a summer snack. [click to continue…]
Photo: Schopie1 on flickr
Choosing blueberries as summer snack is a no-brainer. Not only are they delicious, but they have anti-aging compounds and are low calorie. They’re a perfect topping for yogurt and other desserts, making blueberries a great choice for every meal. [click to continue…]
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