Autumn’s bounty is vibrant, varied, and delicious. Apples of all varieties are now available at farmers’ markets and supermarkets, including crunchy, sweet Honeycrisp, gorgeous Galas, MacIntosh mottled with both green and red, pale yellow Ginger Golds, and dark, dusky Paula Reds. Apples are the perfect snack, satisfying and sweet. Try...
July has given us bright sunny days, low humidity and cool evening temperatures and a great way to capture summer’s splendor is with a picnic. Whether you find respite under the shade of a magnificent tree, spread a blanket on a sandy beach or enjoy your own patio or yard,...
Build A S’Mores Tray Here’s a great way to take everything from your kitchen to the campfire. Get all your ingredients together on one tray. It also lets everyone pick and choose what they want and makes cleanup easy. Add a flavor to the classic s’more or invent a new...
Kick up popcorn’s flavor with easy and creative combinations. ITALIAN STYLE Toss popcorn with finely grated Parmesan, a sprinkling of Italian seasoning, and red pepper flakes. SAVORY SESAME Drizzle lightly buttered popcorn with a small amount of sesame oil, then sprinkle with sesame seeds, and crushed seaweed snacks. CRABBY CORN...
Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1...
Substitution Guide Ingredient Substitution Allspice (1 tsp.) 1/2 tsp. cinnamon + 1/4 tsp. nutmeg + 1/4 tsp. ground clove Baking Powder (1 tsp.) 1/4 tsp. baking soda + 1/2 tsp. cream of tartar Baking Soda (1 tsp.) 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid Balsamic...
Constitution Week – Foods of Our Forefathers Part II The standard grains included wheat, barley, oats and rye. Finely ground wheat flour, “boulted” or sieved through a fine cloth, was used to make white bread for the rich early in the fifteenth century. Most of the gentry ate what we...
