Although eggs have received a bad reputation in recent years, eggs are actually a high nutritious and healthy food. They are a good source of protein, low in calories, and a great source of choline. (About 90% of Americans are choline deficient, a condition that can cause liver and muscle damage.) Eating eggs […]

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Persimmons (sometimes called date plums) are a delightful fall food. In shades of orange, and often looking something like a tiny pumpkin, persimmons have a sweet, jelly-like meat that’s a tasty addition to main courses as well as appetizers, desserts, and snacks. Early Americans learned about persimmons from Native Americans, and soon persimmon […]

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There are essentially six types of potatoes: Russet, red, yellow, white, fingerling, and blue. Each has its own characteristics, and knowing which one is most suited to your dish goes a long way toward making what you cook delicious.
 
At the simplest level, potatoes are either high starch or low starch. Those potatoes high […]

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The season on baking sheets is upon us. Although chefs and bakers use baking sheets all year long, between November and December they often get more use than at any other time of the year. If your baking sheets are looking shabby or not producing results you’re pleased with, now is the perfect […]

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Tangy and sweet pomegranates are one of the most delicious, versatile, and healthy fruits available. They are an excellent source of vitamin C and potassium, and a great source of fiber and cancer-fighting antioxidants. In fact, while many fruits contain one or two antioxidants, pomegranates contain three (tannins, anthocyanins, and ellagic acid) in […]

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As I blogged about earlier in the week, it’s easy to make your own pumpkin puree for pumpkin pies, soups, and so on. But while you’re browsing Gourmandia’s great pumpkin recipes on videos, be sure to also consider baking pumpkin. Not only is pumpkin rich in vitamin A, omega-3 fatty acids, vitamin C, […]

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When making pumpkin pie, pumpkin soup, or one of Gourmandia’s delicious pumpkin recipes on videos, you could use canned pumpkin and end up with a tasty dish. But as all good chefs know, fresh is best. So why not make your next pumpkin recipe with fresh pumpkin? Here’s how.
 
Choosing Pumpkins
This time of year, […]

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Johnny Appleseed is an American legend, and at least one reason apple (and apple pie) are considered “All American.” Appleseed’s real name was John Chapman, and in the 18th and early 19th century, he longed for a land where apple trees were so plentiful nobody would go hungry. For almost fifty years, Appleseed […]

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Goose, which was enjoyed at meals at least as far back as the ancient Egyptian times, has a unique flavor few modern Americans have tasted. Although roast goose was a staple among early American settlers, somewhere along the way, goose became passé. However, goose is making a comeback, in part because it’s almost […]

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Fall equals venison for millions of Americans. And while once venison (deer and elk meat) was considered indulgent or even ‘backwoods,” today venison is a treat in the nation’s finest restaurants. The reasons for this are two-fold. First, venison tastes great, with a woody, slightly fruity flavor. Second, venison is healthy. Low in […]

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