The second in a four part series on Chinese cooking looks at Szechuan: the western cuisine. Figure out where your favorite foods hail from and how to put together a beautiful, authentic Chinese meal featuring food from the many culinary regions of China.
The first in a four part series on Chinese cooking looks at Peking: the northern cuisine. Figure out where your favorite foods hail from and how to put together a beautiful, authentic Chinese meal featuring food from the many culinary regions of China.
Summer is a busy time of the year for most everyone and, if you're like me, you want to be able to enjoy your time without spending money on things you don't need or can easily make yourself. So it's time to share some tips for some of my favorite time and money savers.
With summer eating heating up, having delicious watermelon on hand is a great way to cool down. Feel intimidated about slicing one up? Get insight into how to cut up an entire watermelon in about 5 minutes, without losing the fruit to the rind.
'Tis the season of mixed eating. Fresh vegetables and fruit abound, but so does greasy fried chicken and fatty hamburgers. Choose wisely, as heart disease is still the world's leading cause of death. In this interactive infographic, get an indepth look at the differences between healthy and unhealthy hearts. Also, get ideas about how to lower your risk of heart disease.
Whether it's understanding how to use chorizo to add depth of flavor to a dish or which wine to drink straight from the bottle and which to use in sangria, Spanish cuisine offers us a blend of flavors, textures, aromas, and colors to delight you and your guests. Think it might be time to learn more? Find out how in this fun beginning to a Spanish adventure!
A chef winning a James Beard Award is like a scientist winning the Nobel Prize for research. It's a huge honor and I'm thrilled to share that a local chef, Chef Tory Miller of L'Etoile in Madison, has won this year's for the Midwest. Many congratulations to him and his dedicated team!
It's time to end another week with a couple food-related articles. The first is a fun piece on how making pasta doesn't require lots of water and doesn't even require boiling water. Also, don't oil your pasta or pasta water. You'll never make it the same way again. Then we look at an article about what our kitchen say about us and a project in Cuba that captures kitchens and gives us a peek into the lives of their owners.
When something culinarily interesting comes across my desk (well, across my screen, to be more precise), I like to share it with my readers. And, like many things on the Internet, it only seems to get better when you add cats! So I'm here to share a fun article on eating healthier and lowering your food bill, as well as add a few ideas of my own. Plus, there are cats. Happy Tuesday!
Those that understand I'm both a foodie and a nerd are not at all surprised that I am thrilled to pass along links to content that combines the two. Today, a fun article in the New York Times science section that looks at the complex geometries of pasta shapes. This is the sort of thing that makes me smile when it comes across my desk in the morning!
