Pods and Seeds include fresh legumes as well as corn and okra. Lean a little bit more about fresh beans and peas by reading on.
What’s breakfast without biscuits? What’s better than bacon for breakfast? I’ll tell you – Bacon Biscuits!
Peppers range in flavor from sweet to excruciatingly hot. Today, we will look at the most common types of peppers and the uses of each.
What? You’re not suggesting that a frozen, processed meal is better than fresh, homemade lasagna. Yes, yes I am. Read on brave reader, and I’ll explain my position.
It is almost impossible to successfully prepare a meal without some type of onion in the preparation. The onion is the main component of mirepoix, the flavor base of most preparations. There are many different types of onions and each has its own use.
It is a verifiable fact that everything taste better with bacon. Don’t believe me? I’ll prove it to you.
This month we are going to learn about the different types of bacon and the different ways to cook it.
The vegetable group pods and seeds includes fresh legumes (peas, beans, and bean sprouts) as well as corn and okra. All varieties are best eaten young when they are at their sweetest and most tender stage. If possible, purchase pod and seed vegetable from local growers to minimize the amount of time between picking and serving.
Pesto is super easy to make and can be used in many different applications. The base ingredients for the classic pesto are garlic, pine nuts, basil, salt, Parmigiano-Reggiano, and extra virgin olive oil. Depending on the application and availability of ingredients (and budget) some items can be fully or partially substituted. But first, let’s look at the classic pesto.
Cultivated mushrooms commonly available today include the familiar white mushroom and as varieties such as the portabella, cremini, shiitake, and oyster mushrooms. Wild mushrooms, prized for their concentrated earthy flavor, include the cepe (porcini), chanterelle, Morel, and the truffle. Showcase a wide variety of mushrooms with a nice chicken, veal, or even turkey Marsala.
Cooking greens are a southern tradition. That being said, I really dislike mustard and beet greens. On the other hand, I do enjoy the texture and flavor that both spinach and Swiss chard bring to the table. Have no idea what I’m talking about? Well, read on my friend.
Cajun Pork Tenderloin with Lemon Risotto 
The King of Limbs 
Can Indie Games Save the Industry? 
Valentine’s Day Recipe