Yes, I know. It really was a rhetorical question. Most people know, rice is the most important staple food for a large part of the world’s human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. And I think I’ve recently joined them. Blame it on Northstar’s rice
Category: Ingredients
I Have a Thing for Leeks
I don’t know why, but for some reason I love leeks. As far as I know my mom never really cooked with them so it’s not like I’ve got some wonderful childhood memories tied up with the smell of gently simmering leeks, (like I do with spaghetti sauce.) They look like big, fat overgrown scallions
Insert Strawberry Here
I swear strawberries grow like weeds in California. I drive by several huge fields of them each morning on my way to work. According to the California Strawberry Commission, (which I didn’t even know existed until about five minutes ago, but they have a really cool thing on their website called the Berry Report which
International Breakfast Pastries, kinda…
Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast. I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar. The
Where Did Your Produce Sleep Last Night?
I really can’t remember when I first heard about the farm to table concept. It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs. Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm
Seasonal Bounty: Citrus
According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about
A Tale of Two Tarts
I mentioned recently that I have been acquiring kitchen gadgets at an alarming rate and I wanted to share a story about one of them – my new tart pan. I’ve been making “tarts” for years, but really, they were just tart crusts in a pie pan. They tasted different than a plain ‘ol pie,
I Heart Pub Food
So while I appreciate fine food and exotic ingredients, at the core my tastes are pretty pedestrian. In the past, anytime someone has asked me what type of food was my favorite, I was embarrassed to answer, “pub food.” But really, it’s just comfort food and is there anything better than a good burger, homemade
Cooking For Madison 