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Cooking

  • The fresh crunch of spring onions will complement any salad

    With the arrival of our warm weather, the fresh crunch of spring onions will complement any salad.

    Though spring and green onions are often used interchangeably, there is a difference between them. Spring onions have larger leaves and are harvested after a small bulb has formed. Green onions are harvested before any bulb has formed. If you leave them in longer, you’ll end up with a nice, round regular cooking onion.

     

    Cooking with spring onions

  • Baked sweet bell peppers will complement most any meal

    Bell peppers are named for their bell shape. Readily available at local produce markets and grocery stores in a wide range of colors, bell peppers can be green, red, yellow, orange, purple, black, white or even striped.

    Green bell peppers tend to be the least sweet, almost slightly bitter, while the yellow, orange and the red ones are the sweetest. But the green peppers are almost always the cheapest.

     

  • For me, crab cakes are a delicious obsession

    For a long time, I used to buy crab cakes at the grocery store wherever they were on sale, but I prefer the crab cakes I make at home rather than the ones available at the local grocery. For me, they’re really simple. Most people try to do too much to them.

  • We celebrate Easter with a variety of traditional recipes

    Passover began this last Tuesday. Throughout Passover week, only unleavened bread, or matzo, is eaten. Those adhering to strict their traditions will abstain from all leavened food and even some non-leavened food if it’s not prepared for the festival with special care.

  • The best pasta dishes are simple and use fresh ingredients

     Pasta is available in fresh and dried forms. Fresh pasta cooks much quicker than its dried counterpart. Most of us use the dried form since it’s readily available, and it’s what we’re used to, but once you’ve used fresh pasta, you might not want to go back to its dried form.

     

  • Cumin perks up bland foods and flavors meats and sausages

     Popular worldwide, cumin is a fairly pungent spice that is used to flavor many traditional Indian dishes. It has quite a powerful aroma and taste, so when using cumin, use it sparingly, as some types of cumin are stronger than others.

    Before using it for the first time, you might want to take a little smell. That should be a good indication as to whether it is a suitable spice for you to use in your cooking. Most people either really like it or hate it.

  • The taste of fresh garlic still remains unsurpassed

     The best thing about garlic is that it is available year-round, either frozen or fresh. Garlic is also available peeled or chopped, minced or creamed, preserved in oil and powdered, but fresh garlic remains unsurpassed in its taste.

    In addition to being a cook’s best friend, garlic has also been used for numerous other things, including embalming, warding off evil spirits and curing everything from the common cold to tuberculosis and broken bones.

  • Corned beef and cabbage the popular choice for St. Patrick’s Day

     Quick: What's the national dish of Ireland? Corned beef and cabbage? Irish stew?

  • Thai dishes prepared quickly and inexpensively at home

     I really love Thai food. It’s quick and tasty. I’ve read that Thai food used to be a lot spicier than it is now, but apparently over the years it has been toned down. The Thai food in America is often blander than its counterpart in Thailand.

  • Fire up the grill for some Cornell chicken and Binghamton spiedies.

     A professor of food science at Cornell University, Bob Baker is credited with inventing Cornell Chicken in Ithaca, N.Y., in the 1940s. The crispy-skinned grilled chicken is basted with a white vinegar-based barbecue sauce that has long been a favorite in the central and western regions in New York State for many years.

    The combination of low heat and continual basting with the special sauce produces a one-of-a-kind result.