From Potatoes to Jicama and Tarragon in Modern Shopping Lists
A look at shifting pantry trends shows chefs embracing unusual ingredients like jicama sun-dried tomatoes and arugula, while many shoppers still cling to basics such as salt pepper and eggs. A teenage cooking contest highlighted exotic components alongside familiar staples, and a Heinz survey of 2000 consumers found black beans and several pantry items among the least found.
MENTIONED IN THIS ARTICLE
California
News-Post
Tarragon
Greens and Recipes From Milwaukee To Portugal Dine In
A look at leafy greens from Southern staples to Italian and Portuguese dishes shows greens such as collards kale chard and turnip greens remaining a staple. The piece covers storage prep and quick cooking methods plus recipes including chard with yellow raisins and pine nuts kale and potato soup spinach divan baked endive with Gorgonzola and a classic Milwaukee diner greens dish.
MENTIONED IN THIS ARTICLE
Sibella Kraus
Collins
Selecting and storing greens fresh tips from Kraus book
Fresh leaves should be crisp unwilted and blemish free with freshly cut stems. A trade group notes greens shrink a lot when cooked for example one pound kale yields about 20 cups cooked and mustard greens about one. Milwaukee manager suggests washing in cold water and storing damp in a brown paper bag in the crisper for three to five days.
MENTIONED IN THIS ARTICLE
Erian Heider
Milwaukee
Mr. Heider
Ralph Wyatt
Portugal
Ms. Kraus
Sibella Kraus
Collins
Leafy Greens Council
St. Paul
Minn
Jeff Tappendorf
Tappendorf
Kraus
The Old Bank of England Pub Opens After Conversion
An interior view of Fleet Street reveals Britain’s grand new pub The Old Bank of England in London. Once a Bank of England branch opened in 1888, it now serves as a cavernous modern drinking spot with marble façades and towering chandeliers.
MENTIONED IN THIS ARTICLE
Fleet Street
Bank of England
London
Britain
Spaghetti squash and Velveeta notes in kitchen tips
A compact food feature describes yellow spaghetti squash as a crunchy fall side dish served with herb butter or spinach sour cream mix. It offers microwave and boiling methods, plus a Velveeta cheese dip and a new white Velveeta Italiana blend with Mozzarella Parmesan fontina asiago and Romano.
MENTIONED IN THIS ARTICLE
Kraft
Also Mentioned on This Page
Souaula
Gail Cissna
Collard, Kale
The
Milwaukee Journal
Associated Press
Nlewspaor
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