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May 2008
If anyone can turn a standard comfort food like macaroni and cheese into a gourmet art form, it's Tillamook Cheese. For the fourth year in a row, Tillamook is accepting recipe submissions for their Macaroni and Cheese Recipe Contest. So, if you love macaroni and cheese or just the sheer thrill of competition, give the contest a go. The finalists will be determined by a...
According to a recent poll of one thousand American adults commissioned by PreGel America, one in two have never even heard of gelato.
Almost 50 percent didn't know the difference between gelato and other frozen desserts.
Two-thirds didn't know that gelato is made from natural ingredients, such as fruit and chocolate, from around the world.
The Third Annual Gluten-Free Culinary Summit is scheduled for September 19-21, 2008, in Providence, Rhode Island. The weekend is packed full of seminars, demonstrations, recipe tastings and discussions on gluten-free cooking and baking from some of the top chefs in the field. The annual summit is a premiere source of trend-setting alternatives to wheat-based recipes and is open to any foodies interested in learning more...
According to the Organic Trade Association, the North American organic coffee market hit $1 billion in 2007.
Between the U.S. and Canada, more than 84 million pounds of organic coffee were imported from around the world.
Some estimate that organic coffee represented 3 percent of the total U.S. green coffee imports in 2007 - and judging by the popularity of organic food products, that number will surely grow in the years to come.
Now is the ideal time to whip up some fresh guacamole or delicious southwestern dishes because avocados are ripe and in season.
The avocado is a buttery, luscious fruit native to Central and South America. In the U.S., California is a top producer. Avocados incredibly versatile and healthful, too.
The sweet onion known as the Vidalia can only be grown in a select number of counties in the state of Georgia. In the early 1930's farmer Mose Coleman realized that the onions he was growing on his Georgia farm were wonderfully sweet. Difficult as it was, he managed to sell the concept of a premium onion and was able to command a higher price for his crops. Subsequent decades saw increased production and promotion of the Vidalia and in 1990 it became the official state vegetable of Georgia.
Mirepoix is the French culinary term for a combination of diced carrots, onions and celery sauteed in butter and used as an aromatic base to flavor sauces, soups and stews.
Even a small amount can significantly contribute to the overall flavor of a finished dish.
The standard mirepoix recipe calls for two parts onion to one part each celery and carrot.
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