Friday’s food: Pomegranates

Open and ready for eating Best not wear white.  OK, you can…but be prepared for splatters…and every one is so worth it! Since ancient times, this nutritious Middle Eastern fruit has been enjoyed in both sweet and savory preparations but pomegranates really shine when eaten out of hand – sort of.  Click here for more…

Friday’s food: Pumpkin

Well, you can hardly swing a hobgoblin these days without hitting a pumpkin.  Take a drive though any neighborhood, and you’ll find a pile of them in front of groceries, nurseries, and at some charity patches.  So why all this fascination with orange gourds?  Click here to find out more about the history of Jack…

Friday’s food: Apples

      “People who don’t like food have made a triumph of the Delicious apple because it does not taste like an apple, and of the Golden Delicious because it does not taste like anything.” American essayist A.J. Liebling – on the subject of USA’s best selling apple – the Delicious. October is National Apple Month.…

Friday’s food: Cauliflower

In French, it is called choux fleur – flower cabbage, and cauliflower does kind of resemble a cabbage filled with zillions of tiny flowers.  Believed to have originated in Asia, it became popular in Europe during the Renaissance and it soon made its way to the New World via British collonists.  You’ll usually find the…

Friday’s food: Lentils

Another one of cooking’s “Oldies but Goodies” these legumes (pulses) have been around since prehistoric times and are thought to have originated in the Near East or Mediterranean. Perhaps the most famous lentil meal was the stew for which Jacob traded his birthright to Esau (Genesis 27:1-46).  It was also part of a bread recipe…

Friday’s food: Turmeric

If you’ve eaten ballpark-style mustard, then you’ve eaten turmeric. Long before one, two, three strikes you’re out at the old ball game, this seasoning had already been established as a major player in Asian and Indian cuisine.  Want to add it to your spice rack?  Turmeric is widely available at a  grocery store near you…

Friday’s food: Wine

It is used in religious rituals, has been consumed for thousands of years, and you don’t make it – you craft it. Wine is food…and as with any food, having enough is great – having too much is a mistake. Just so you know, oenophiles are people who have an interest in things wine related. …