Recipes

Got (a Question About Dairy) Milk?

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Dairy Question Image

Did you read my story about the pros and cons of GMOs, which also features a recipe for a Strawberry Pecan Galette? The next story with BestFoodFacts.org features an interview with a dairy expert. Since traveling to California and Arkansas, I had the opportunity to learn about the science of food. The experience of visiting a dairy farm and talking to farmers were full of “ah-ha moments.” Part of the sponsorship agreement with BestFoodFacts.org is to do an interview based on any of the topics covered during the trips. Dairy Milk is my chosen topic.

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Get It Before It’s Gone

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Apple Cider Beer Shrimp Boil

Sorry to break the news, but Summer is almost over. I agree… it went by fast. Winter seems as if it last forever. One day I was celebrating Spring at a tasting organized by Angry Orchard to introduce their seasonal Summer Honey Apple Hard Cider that is available from March into August. And, now I’m publishing a recipe using their Summer Honey into the late Summer.

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#SmoothieNumbers 27: Raspberry, Hibiscus Tea and Fresh Coconut

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SmoothieNumbers 27: Raspberry, Hibiscus Tea and Fresh Coconut

In New York, most African-American festivals have a vendor chopping the tops of fresh coconuts, in which straws are inserted for a quick sip of refreshing coconut water. The heavy fruit is returned, in which the vendor splits it in half to scoop out the white flesh. Once home, thoroughly clean the pulp and chill or freeze until ready to use. For this Smoothie Number, the pulp is added to frozen raspberries and chilled hibiscus tea for a refreshing drink on a hot and humid day. The drink is tart and sweet with a subtle hint of coconut, but it has tons of vitamin C.

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{Appetizing Event} Taste 15: Come with an Open Mind, Part I

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Strawberry Pecan Galette

“Come with an open mind.” It was one of the few requirements Best Food Facts requested when they emailed an invitation to take part of their Taste 15 program: Unearthing the Art and Science of Food. I approach their program with skepticism. Their sponsor is The Center for Food Integrity, and their membership include brands and organizations to support and boycott. Here’s the disclosure: My recent trip to Sacramento, California and two additional trips in the future including all expenses are sponsored by Best Food Facts, and all opinions in this series are my own. Follow the hashtag #Taste15 to read about other food bloggers and farmers participating in the same program. Read more →

Parade Magazine’s Community Table: Learn About Haitian Cuisine With This Refreshing Seafood Salad

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Haitian Carrot Crab Salad

Haiti is a country of courageous people. During the period of America’s colonial past, it was the only country to have a successful slave rebellion, and they continue to pay for their fighting spirit into our modern time. Besides an eventful past, Haiti also boasts a rich cuisine. Its dishes are influenced by Taino (Native American), Spanish, French and African cultures. When Haitian-American culinary curator Nadege Fleurimond decided to write a book about her motherland, she knew the research started with a journey to each of the Haiti’s ten regions. Although she already knew the recipes, she wanted to learn the soul of Haitian cuisine.

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