Eating together, or commensality, is common — anyone, even animals, can do it — but convivial eating, or fully engaging with someone during a meal, is less common these days. National Nutrition Month is upon us,
In many backyard barbecues, “Let’s grill tonight” translates as “Let’s eat meat tonight.” That’s not really surprising since grilled meat products create hundreds of complex aroma and flavor compounds. While grilled vegetables create less of
Really, it’s not so bizarre to use vegetables in dessert. Consider zucchini bread and carrot cake. Or, what about red velvet beet cake, sweet potato pudding and avocado chocolate mousse? Dessert tarts made with Swiss
Adding a dash of herbs, a sprinkle of spice and squirt of citrus juice may be great ways to use less salt in the kitchen, but not everyone finds the results of these sodium-lowering strategies
The savory spice-and-nut mix dukkah has Egyptian roots and worldly applications. Traditionally made with nuts, coriander, cumin seeds, salt and sesame seeds, dukkah can also include other seeds such as fennel and peppercorns. The word
True or false: Some kinds of “peppercorns” aren’t actually pepper at all. It’s true. Black peppercorns are a required kitchen staple, and fashionable peppercorn blends are adding white, green and pink peppers as flavor accessories. But
