Abounding in nutrients, pine nuts often complement fish, meat and vegetable dishes, with many connoisseurs baking them into bread. While such uses certainly charm taste receptors, what of the desire to sweeten up one’s life courtesy of the goodies?
Everybody has those mornings when they oversleep, and in the mad rush to get to work, don’t have time to make lunch. That’s when one of those five-ingredient recipes with very little prep time comes in handy.
Imagine having a weekend morning when one can wake up and shout in excitement “I am going fishing!”
Few foods invoke more passion than pizza. People have strong convictions about how they want their pie prepared.
While watching The Travel Channel several weeks ago, I happened upon a rerun of “No Reservations,” where retired chef and recent Peabody Award winner Anthony Bourdain decided to eat lunch at a restaurant in New York’s Chinatown.
A recent week-long bout of the flu left my taste buds in turmoil. Hot tea with lemon or ginger ale tasted like a combination of metal and library paste. When I finally had enough of chicken soup or toast with jam, I developed a craving for pizza.