These full-flavored espresso-marinated ribs call for a full-bodied beer to pair with. Fuller’s ESB is up to the task.
Monthly Archives: February 2010
Woo Your Sweetheart with Latte Art Hearts for Valentine's
Showing your affectionate side with coffee may be new to you. Wearing your heart in your mug is different than on your sleeve, and with Valentine’s Day coming up …
Orange Zing to the Rescue
A sweet citrus treat that packs a powerful nutrient punch.
Here's the Beef
As I mentioned in my last eBook — Praise the Lard — there has never been a better time in recent years in the United States to source your own local ingredients and adopt a Mediterranean approach and lifestyle for shopping, cooking, and eating.
Juicier Juice: Blackberry, Pear, and Grapefruit
Since it is cold and flu season, your kids need all the help their little immune systems can get. Grapefruit, especially fresh, has loads of vitamin C.
Discovering Brussels Sprouts for Yourself
Eating seasonally is key for flavor, and Winter is when Brussels sprouts shine. When I was growing up, the only time I ever heard of Brussels sprouts was in TV sitcoms, when the kids refused to eat it. Now that I’ve discovered them, I don’t know what all the negative press was about.
Gyokuro, a Perfect Winter Tea
I spend a great deal of my time in the sub-tropical heat of Southeast Asia. When I come back to my frozen homeland (Midwestern USA) at this time of year, I often find myself complaining, “It’s so cold and depressing. When is winter going to end?” When I feel that down and blasé mood creeping up on me, I call upon the uplifting powers of Gyokuro.
Carrot Apple Ginger Tea Cakes from Juicer Pulp
Pulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. These little tea cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp.
