Monthly Archives: May 2013

Wine – Not Just for Drinking

Why should we experiment with wine in our cooking process? The answer is easy: it’s the same reason we use herbs and spices. They add flavor, interest and variety to a meal. Flavors are developed by combining good quality ingredients. … Continue reading

Posted in Herbs and Spices, Meat, Fish, and Poultry, Other, Stocks, Soups, Sauces, and Thickening Agents | Leave a comment


Mushrooms are neither animal nor vegetable, but rather edible fungi. They are not  vegetables as they do not contain chlorophyll and have no leaves nor roots. Instead, they get their nourishment from rotted vegetation, logs and compost. They are not … Continue reading

Posted in Hor D'Oeuvres, Canapés, and appetizers, Other | Leave a comment

Lemons – An Added Zest!

Lemons can be used in so many ways that they should be a staple in every kitchen. They are very reasonably priced, available all year long and will stay fresh in your refrigerators vegetable crisper for several weeks. They have a nutritional … Continue reading

Posted in Fruits | Leave a comment