All About Tastebuds

Mon, Mar 25, 2013 1:46 pm

Easter brings thoughts of happy things. Budding plants and trees and the promise that winter is gone – and summer is not too far away. 

Tue, Mar 19, 2013 10:18 am

Whether being Irish is part of your heritage or not, the St. Patrick’s Day holiday instills a spirit in many of us! I am proud to say that part of my heritage is Irish and stems from my maternal grandmother’s side. The Love family migrated from Dublin, Ireland, to Pennsylvania in the late 1800s.

Most of our family reunions have been held in the Amity or Lone Pine, Penn. areas and there is no shortage of memorably rich food. My cousin Tommy created a family crest for our reunion tshirts and not a single one of us could deny the symbolism…it was of a knife and fork!

Mon, Mar 4, 2013 10:04 am

Are you struggling for a fresh idea on what to serve for dinner tonight or breakfast tomorrow?  Well, why don’t we step back in time and see what’s cookin’!

Of all the fabulous wholesome food my Grandma made for us, the vitamins and supplements, the homemade whole wheat bread, fresh cow’s milk…I must confess that two of her favorite staples were SPAM and Dinty Moore Beef Stew.  After all this time, now that I’ve seen this ad, I know now that my Grandfather wasn’t a naturally jovial man – IT WAS THE SPAM! 

 

Tue, Feb 26, 2013 3:28 pm

On her website The History Kitchen, Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Learn more about the History Kitchen.

Tue, Feb 12, 2013 5:10 am

For many Americans, Japanese food means sushi, which is now so familiar that it's available at many grocery store delis.

But there's a lot more to Japanese cooking than spicy tuna rolls.

At Cooking in Athens, a new series of kitchen courses hosted by Kim Jordan, you’ll learn to create dishes such as hijiki salad with miso-ponzu dressing, miso soup, dashi soup stock made with kombu and bonito flakes, steam buns made with either ground pork or a sweet bean filling, nabe hot pot soup and rice balls.

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