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 […]

continue reading.....

Autumn is nut time, and walnuts provide a rich, earthy flavor to a wide variety of dishes, from desserts to main courses. Walnuts are also part of a good diet; they are plentiful in omega-3 fatty acids. Studies show that eating a handful of walnuts every day can even lower cholesterol. Walnuts are […]

continue reading.....

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, […]

continue reading.....

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, […]

continue reading.....

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 […]

continue reading.....

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 […]

continue reading.....

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 […]

continue reading.....

Great chefs know fat adds flavor. That’s why French cooking is so full of pure, delicious butter. But if you’re like most people, you want to cut down on your “unhealthy” consumption of fat. Here’s what you need to know to make your food both flavorful and more healthy.
 
What is Unhealthy Fat?
Unlike Americans, […]

continue reading.....

Cooking without spices would make life boring, indeed. Spices and herbs, in the hands of the artful cook, can make a dull dish scrumptious - but understanding how to harvest and store spices and herbs is vital. In fact, every cook should understand the basics of storing and using these important ingredients. Here’s […]

continue reading.....