to cook it and to blend it
Get flash to fully experience Pearltrees
The second recipe in our foods of color theme for the month, form Kelsi Windmiller. Read more » Our recipe theme for the month is foods of every color, and we kicked it off this week with Kelsi’s delicious recipe for Green Goddess Guacamole .
Native American Recipes Apache Acorn Soup Apache Bread Banaha Choctaw Corn Shuck Bread Blue Bread (Frying Pan Bread) Blue Corn Dumplings
Michael J. Shuler Sr. from Langley, Washington writes; "The sting of a bumble bee will help ease the pain of arthritis for 30 days. One old man recommended capturing the bee and placing it on the top of his bald head. He did this religiously.
For some reason, people feel compelled to make lists this time of year. Christmas wish lists. Top 10 films of the year. Best new restaurants. Weirdest websites.
If you're new here, you may want to sign up for FREE weekly updates delivered to your inbox featuring Real Food recipes, nutrition & health articles, and the latest in sustainable agriculture, food politics & philosophy. I remember the first time I hosted a holiday dinner. I made a green bean casserole with Cheese Whiz, canned cream of mushroom soup, and a can of French’s fried onion rings, among other culinary delights. It was a “family recipe.”
Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Overview From the publisher Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future, celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
More Infographics on Good <a href="http://ad.doubleclick.net/N6709/jump/Transparency/;article=submissions-design-the-new-food-pyramid;tag=projects,health,design,food,vegetables,fruits,food-pyramid,calories,carbohydrates,healthy-eating,protein,marion-nestle;pos=baseboard;tile=1;sz=728x90;ord=123456789?" target="_blank"><img src="http://ad.doubleclick.net/N6709/ad/Transparency/;article=submissions-design-the-new-food-pyramid;tag=projects,health,design,food,vegetables,fruits,food-pyramid,calories,carbohydrates,healthy-eating,protein,marion-nestle;pos=baseboard;tile=1;sz=728x90;ord=123456789?"
“Eat no onions or garlic, for we are to utter sweet breath,” a Shakespearean character entreats actors in the play A Midsummer Night’s Dream. Alliums are aromatics, eaten precisely for their smelly qualities. But what if you’re forbidden onions and garlic for life? Some vegetarians in India are required, for religious reasons, to shun onions and garlic. They have come to rely on a potent resin as a replacement: asafetida . “The asafetida is one of the strangest and strongest of all spices,” Harold McGee writes in his classic On Food and Cooking .
After an exciting summer with friends & family [ & food...+ maybe some alcohol : ) ], I felt like I needed a quick detox to jumpstart my metabolism. When doing a cleanse, it is essential to select one that fits your body’s schedule & needs. I picked this Juicer’s Solana Beach cleanse to rid my system of toxins [ it was nice to drop eight pounds too- [ note : four, of which were attributed to water weight-loss ] because it fit perfectly with my work schedule.
By Jeannette Ordas of Everybody likes Sandwiches Millionaire's bars. I first heard of these amazing squares online. Someone said they tasted like a homemade Twix bar and I became obsessed with finding out more. Luckily, on a trip to NYC, I walked out to Red Hook in Brooklyn and tried one of these bars from the famous bakery, Baked . They were perfectly buttery, sweet and had a nice caramel layer.
This Easter Sunday, we visited Harvest restaurant, located in Cambridge’s Harvard Square. Executive Chef Mary Dumont, along with being the first New Hampshire born chef to be honored by Food & Wine , has competed in Iron Chef America and was a contestant on the third season of Food Network’s The Next Iron Chef . With a focus on contemporary New England cuisine, Harvest has won many accolades and is a fixture in the Cambridge dining scene. For Easter, Harvest was presenting a special prix fixe three-course brunch menu, with optional half and full glass wine pairings.