Flavorful mustards across eras and flavors
A compact history of mustard from its Eurasian origins to modern blends. It explains seed varieties black brown and white, their pungency, and how vinegars, turmeric, herbs, garlic, onions, peppers, and honey shape flavors. It includes tips for homemade blends and storage.
MENTIONED IN THIS ARTICLE
Eurasia
America
No-sauce pasta ideas from Italian and Japanese-inspired dishes
A brief feature on skipping sauce to highlight pasta texture. Italian style uses broccoli and roasted peppers with chicken broth or tomato juice to steam, served over ziti. A second dish swaps linguine for noodles with seared steak, soy sauce, carrots, red pepper and green onions for a savory, non-saucy result.
Pasta with Roasted Peppers and Broccoli
A pasta dish combining ziti and broccoli in a peppery sauce. Broccoli is sautéed with red pepper flakes and broth, mixed with pasta and pimientos, then topped with Parmesan. Roasted peppers can substitute, skins are softened under broiler, serves 6.
Healthful Chinese dining tips from dietary experts
Health experts offer guidance for ordering Chinese food wisely to avoid high fat and cholesterol. Key advice includes avoiding fried dishes and high fat sauces, opting for steamed rice, and asking how sauces are made. Prefer stir fries with unsaturated oil and steamed dim sum, watch high sodium sauces like oyster and hoisin, and consider the booklet Restaurant Companion for further tips.
MENTIONED IN THIS ARTICLE
Jocelyn Kempfer
Milwaukee Health Department
Kempfer
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