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October 2008
Salting your food is pretty much a no-brainer. In fact, the use of salt actually predates cooking over a fire (so using salt is literally one of those things that is "so easy a caveman can do it").
If you like to cook, you've surely stocked your pantry with kosher and sea salt. If you're a little more adventurous, you may have some flavored sea salts or infusions.
At this year's 25th anniversary of the Miami Book Fair International, cookbook lovers are in for a special treat. This international event for literacy will be held in Miami from Nov. 9 through 16. A premier program of the Florida Center for the Literary Arts at Miami Dade College, the book fair draws some of the most acclaimed authors spanning every genre from around the...
Need a quick dessert, but short on time? Try dressing up some store bought rice pudding.
The trend toward healthier, all-natural foods provides access to organically grown fruits and veggies in our local grocery stores. Since organic oranges haven't been sprayed with any pesticides, try using them to make your own dried orange peel.
Thanks to their versatility and variety, potatoes have become the most commonly grown vegetable in the world. In addition to the countless recipe possibilities they offer the creative cook, potatoes are quite nutritious.
A medium-sized potato contains no fat and only 110 calories. They are also a good source of vitamin C, have more potassium than bananas, and contain about 3 grams of protein and 2 grams of fiber.
Christopher Columbus brought the sugar cane plant to America not long after its discovery in Asia. Europeans soon discovered that it grew quite easily in the Caribbean and began to cultivate it so it could be sold throughout Europe. Numerous sugarcane plantations developed all over the islands.
To produce sugar, the cane is harvested and crushed to release the sap, which is then boiled in a multi-step process until sugar crystals are formed. The remaining liquid from this process is molasses. By the middle of the 17th century, plantation owners on the island of Barbados had discovered that when the molasses was mixed with water and placed in the hot tropical sun, it fermented into a spirit, creating the first rum.
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