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Callie Sumlin creates stories for 5280′s Eat & Drink section, manages the dining guide, and oversees 5280.com’s digital food-related coverage. By “recently,” I mean the past couple of decades. And by “moving target,” I mean that those who aren’t inclined to kill it dead have taken...Read more »
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To use in a stir fry, remove the rind’s outer layer of green skin with a knife, reserving the white part to julienne into matchsticks. Sautéed over high heat, the rind will soften in as little as five minutes, absorbing the flavors of what it’s placed within. Watermelon rind is most c...Read more »
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For full functionality, it is necessary to enable JavaScript. Here are instructions how to enable JavaScript in your web browser. Bar Saracen, CBD: Cheese mamool, fig and sesame jam Nick Connellan, publications director If you’re not familiar with ma’amoul (or mamool, as it’s spelled on the menu ...Read more »
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“If that doesn’t pass, there won’t be a pumpkin farm,” Eda Muller told critics at a recent city council meeting, muttering under her breath, “Put that in your pipe and smoke it.” We’re always looking for phenomenal writers, photographers, videographers, social media experts, marketers, news...Read more »
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PHILADELPHIA – As children, many of us were warned in jest that swallowing watermelon seeds would make melons grow in our bellies. Service is quietly sharp — friendly but attentive, devoid of pretension and focused more on feeling than on form where hospitality is concerned. Steve Geddes of Bosca...Read more »
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… and while Pizza Luna specializes in pizza, their salads and cheese board are already among the best in town. These green-hued nuts come from a tree that is native to western Asia, and evidence suggests that they were consumed as early as 7,000 BC. In Persia (now called Iran), pistachios symboli...Read more »
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Keep an eye on your sunflowers this fall, whether you want to harvest them for people food or bird food. Sunflowers are mature when the back of the heads turn brown and dry. Most of the yellow petals will have dried and fallen, with the seeds still plump. Sunflowers can tolerate some frost when t...Read more »
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Makes 12plain flour 275gcaster sugar 1 tbspbaking powder 2 tspapple 1, medium-sized eggs 3yogurt 175mlspeck 200gparmesan 75g, finely grated This conversation is moderated according to USA TODAY’s community rules. Please read the rules before joining the discussion. And in addition to his 21...Read more »
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/* This CSS file is used to apply styles to the output of the various shortcodes. This file is inserted as Inline-CSS at the moment. Used in the [asp_product] shortcode also. CSS class names should use dashes. Example: asp-product-description */ /* Small Spinner */ .asp-spinner { text-indent: -99...Read more »
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The congregation wants to support its immigrant neighbors, launching English and citizenship classes. That’s an old dress shirt to shade the young fruit. Just like humans, pumpkins can get a sun burn. The lyrics might be full-on "SICKO MODE," but Travis Scott has two sides to him. A po...Read more »
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“However, sunflower seeds are richer in vitamins and minerals,” says St. Pierre, “and generally provide a superior flavor profile to the neutral chia seed.” Sunflower seeds also have some of the highest concentrations of phytosterols, plant molecules that are good for reducing cholesterol and pro...Read more »
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Anyone who believes that brownies should be chewy, not cakey, should make these. This recipe includes an entire cup of sunflower seed butter and coconut oil, and there’s no flour in sight, so you know the end results are as fudgy as the name promises. Key Reasons to purchase Pumpkin Seeds report:...Read more »
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*I do not recommend using a milk beverage with added protein in sauces or other recipes heated on the stove top or in the microwave. It can produce undesirable results. But they do work well for many other types of recipes. Jay has inherited a large portion of Scott’s previous duties running the ...Read more »
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For India the estimate for the 2017-18 cotton crop is 6.3 billion kg of cotton fiber. If that was grown with this new cotton, that would come with an additional 10 billion kg of edible cottonseed packed with 2.2 billion kg of protein. In none of the news reports that I’ve read has anyone really p...Read more »
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The bar program headed by Will Piquette unsurprisingly echoes the wide-ranging sophistication of Schlesinger-Guidelli’s previous work at Pagu, Island Creek and Craigie on Main. Brilliant original specialty cocktails ($10-$12) include the Bayoutiful ($10) of rye, chai, bitters and absinthe, like a...Read more »
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They can’t control me. The allusion is to various team executives in this instance, but the phrase speaks also about the generational voice LeBron James has become. This is the defiance that sets him apart, that makes folks love him and makes folks angsty. LeBron may never surpass Michael Jordan ...Read more »
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During the summer’s happy hour season, you can snag any regular drink or freeze for just $1 between 2 and 5 p.m. As the year winds down, let’s not reflect on the pounds we gained during the past 12 months. Instead, let’s recognize the restaurants that opened in 2018. “As far as water is con...Read more »
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Having bartended at flash-in-the-pan Burger Bar & Fish in Base Village in 2012, the winter I moved to Aspen, my heart swells to see such vibrancy here at last! As I learned on successive visits, there’s a lot to explore. Here are a few favorite bites from this area of lower Base Village...Read more »
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Not just for a hamburger bun topper, sesame seeds are unique addition to this list that play an important role in the cuisine of numerous countries. They are one of the oldest cultivated plants in the world, and were prized crops in both Babylon and Assyria more than 4,000 years ago. There are tw...Read more »
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With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late. “Oooh. You’ve never had it? Hold on,” she says, pulling down plastic containers from shelves and mason jars from cabinets. “Billions of people worldwide are...Read more »
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This bright winter salad with buttery chestnuts, creamy cheese and tangy apple is good enough to eat on its own. Macerating the raw cabbage and beetroot in the spiced dressing allows the veg to soften and take on some extra flavour. If you don’t have chestnuts, walnuts or even toasted seeds would...Read more »
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This near-perfect execution of a creative scallop tartare is a far cry from classic café fare. At barely two weeks old, Mokonuts evolved into a full-fledged, reservations-required restaurant where, contrary to the formulaic Michelin-starred spots he worked at prior, Omar now prefers to make thing...Read more »
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DEAR MARY: Ah, those pesky crows. They are very smart birds, but they haven’t learned to share with others. Jackie Tran has been Tucson Foodie’s lead writer and photographer since 2016. He has written over 800 articles about Tucson’s food scene, ranging from food trucks and hole-in-the-wall joint...Read more »
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Charlie makes up the "Weather Part" of CBS News 13s evening edition. A native New Englander, he grew up enjoying the area’s exciting and sometimes wild weather. Studies have shown that magnesium deficiency is linked to compromised immunity. Apart from boosting your immunity, suffi...Read more »