Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
The story of chili always ends with the statement that it’s better the second day.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.
The walnut Parmesan’s salty, cheesy flavor adds another dimension to many of our pasta dishes and risottos.
Noce Moscata means “nutmeg” in Italian.
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
“You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean.” Sean Brock
“You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean.”