Beef- It's Still What's for Dinner

Could the carnivore life be making a comeback? It seems that way.More and more Americans are wanting beef on the supper table as well as on the lunch one. What used to be a vilified ingredient is now a much loved one.

Regular contributor Kim Severson delved into this in yesterday's New York times Wednesday Food section. Red meat has always been a staple of the American table, more so after the Second World War. meat consumption went up and Sundays were spent roasting London Broils in the oven or out on the grill come summer. The pace took off in the 1970's when fast food joints sprang up everywhere and hamburger consumption rose tremendously.Meat;s popular, in the ensuing decades either rose or fell , depending on the economy, health advice or dining trends.This was fine until I've years ago when meat consumption hit a wall. Now home chefs and diners wanted the new plant based - and meat tasting - substitutes. even editors at the recipe website Epicurious announced in 2021 that beef would be banished from all future content. They cited its' contribution to greenhouse gas emissions.That same year Daniel Humm of Manhattan's  eleven Madison Park would rid its' expensive ($335!!!!) tasting menus of all animal products. Other restaurants followed suit, giving health and environmentally conscious diners more plant based dishes.

What brought back the change then? It could be the keto diet that emphasizes meat or the Republican "bro" culture where red meat is king. It also has to do with Robert F> Kennedy Jr's endorsement of it. He also endorses fast foods like French fries to be fried in beef tallow. He claims tallow is better for the body than seed based oils. People who follow his Make America Healthy Again philosophy also believe this as they eliminate and preach about the evils of processed foods.One restaurant Steak N Shake is doing just that and RFK Jr and the MAGA podcaster Joe Rogen haven tried the tallow fried fries.In fact Rogen is  nothing but  a carnivore touting a diet devoid of vegetables and grains. experts say this can increase the risk of heart attacks and other health problems yet both men insist that it may be a healthier way of eating. There is no processed food. even liberals with a green agenda are embracing beef eating thanks to the nose to tail movement. It's better for the environment to eat all parts of the cow, similar to what the Europeans do. Grass fed beef is being embraced by everyone, Nicolette Hahn Niman, author or the 2014 book "Defending Beef" fights against the pollution caused by animal waste. (she also worked under Mr. Kennedy when he was an environmental lawyer).

Does this mean everyone should embrace beef and meat eating in general again. That's up to the individual and their beliefs, whether they be health or environmental. Just be wary.Meat eating does come with a lot of caveats.

Korean Comfort Food

 every country has it;s comfort food.It's eaten in childhood that brings joy til the adult year. Koreans have theirs in the form of noodles called jjangmyeon,These are black beans noodles that are not only flavorful but a jot to eat.

Regular contributor and chef, Eric KIm wrote about his childhood favorite in today's New York Times Wednesday Food section. Jjangmyeon  came from the Chinese zha Jiang mien wen Chinese immigrants to Korea made the dish in the early Twentieth Century.Over time the flavors has become sweeter and richer matching Korean tastes.It's hard to actually describe the flavor according to Chef Kim. It's both sweet and salty and there are variations that alter the ratio. He visited another Korean chef Keechang Kim of Dong Bo Sung in Fort Lee who slow cooks onions until they're caramelized and rendering pork fat into a cooking oil.It exudes a savory sweetness exemplified by the jet black fermented soybean paste chunjang. that'sfried in the fat , then thinned into a gravy for the noodles. CHunjan has long stood in the shadows of its' more popular cousins, gochujang and doengchang, both much used ingredients in Korean cuisine. It's different than them, resembling the taste of tiammian sauce, which is more sweet than hot.

Like other comfort foods.jjangmyeon has variations, albeit slight ones. For cookbook author Sarah Ahn, author of Umma: A Korean Mom's Kitchen Wisdom and 100 Family recipes that means a splash of vinegar for acidity and a shake of gochugaru for heat, shaking up the dish's mellowness.It was a tip from her mother, Nam Soon, that surprised many Koreans  when she shared the recipe on social media. Vinegar really sin;t added to any Korean cuisine.Chef Kin's mother also has her own variation in the form of grated potato instead of the usual slurry of powdered starch and water to thicken the sauce without gloopiness.The potato's earthiness also adds to the dish's vegetal flavors.There is also charred cabbage along with the onion for flavor and substance.It also pays to get the right noodles namely the elastic and freshly made jiajang wheat noodles. Home chefs can buy these at any Asian grocery store.Regular pasta won;t work here. They;re first boiled and then rinsed off in cold water. to remove the clingy starch. They're then returned to the arm to warm up.

This is Korean comfort food.It's an easy make.It's also rich in flavor and satisfyingly good.

Repuposing Easter Dinner

 Yes, there are still leftovers from Easter. What to do with them? Turn them into tasty new dishes the family will love. Food is too expensive to waste these days. Turn it into something tasty and that will go a long way.

There is always leftover ham. You can turn it into a nutritious and filling meal by adding it to any casserole. Add cheddar ,cheese, butter and potatoes and you have a delicious main dish.Onion is  also blended in a long with flour and milk. Another idea is a luxurious ham and cheese panini or a quick croque Monsiuer . The ham can  be sliced as thin or as thick as you want it. Layer it with cheese between tow slices of rye or sourdough.If you;re making a croque Monsiuer use a sourdough bread and butter to fry in.Ham can be also cut into small chunks and mixed with mayo and peas for a tasty salad.Leftover lamb can be made into a spicy curry. It should be  deboned and diced before using. Tomatoes onions curry paste and ginger give it that distinctive , fiery zingy flavor. serve over basmati rice. Another dish for leftover lamb b is croquettes. This works perfectly with those leftover mashed potatoes. These are blended together and rolled into logs. They're then breaded with panko crumbs and can be air fried for fried din oil.

What about those hard boiled eggs? They too good and expensive to waste. YOu could make deviled eggs- which are everybody's favorites. The basic recipe is mixing the yolks with ketchup  or Dijon mustard and mayo until they turned the classic pink orange. You can sprinkle paprika on them or try chives for something different top each one with a shrimp to make this leftover more luxurious. Deviled eggs also are good  in an  egg salad. Use good quality mayo for creamy texture. Egg salad can have add ins too. Think bacon bits or even a cup or two of the leftover ham, finely diced. There is a trend now to add avocado to the salad. This requires two avocados and less mayonnaise. The  mashed avocado makes up for the mayo's creaminess. leftover dinner rolls or toasted sourdough. The hard boiled eggs would also be great in a salad Nicoise a long with any leftover veggies like asparagus or string beans. Add some tomatoes a can of tuna in oil and greens for a protein packed, refreshing bite.

Easter leftovers can be repurposed into delicious hot and cold dishes. Try them for a fresh flavor on ham , lamb and deviled eggs.  They're a great way to celebrate Spring cooking.

A Taste of Kindness

 One thing Pope Francis taught us was kindness to others. He was very much like St. Francis ,of whom he took his name. we can learn from both ,especially during these are times.

Food is one of the best ways to reach out to anyone.If you do have a family member, neighbor or friend who is alone and wanting company share a meal with them. Nothing lifts the spirits more than a meal and good conversation.It doesn't;t have to be a fancy meal, McDonald's or even a sandwich in the back yard will do the trick.Invite them over for a Sunday family dinner. It's soon to be barbecue season so save an extra set at the outdoor table.Remember our veterans, especially the elderly ones. Not only share a meal with them but shop for them as well. You can also volunteer at soup kitchens too. It's strange that many just volunteer only on Thanksgiving or Christmas. The needy are hungry all year long. They need food in the  Spring and summer months too. The staff would greatly appreciate the extra hands too. There are also food pantries that will need help and food too.Donate what you can if you can.

It is hard to share however with food prices always rising to astronomical highs and not enough time, thanks to busy schedules.Yet , we lose our humanity when we only think of ourselves. If you're having struggles yourself  reach out. There's no shame in visiting a food pantry. You have to eat. Your family  and animal companions have to eat. Keep in mind that they also have necessary items too, such as diapers, detergent, soap, and paper towels to name a few. Another idea that can work is the community are aptly named community gardens. Cities such as Paterson and Newark, both  New Jersey  highly urban cities have these. Everyone in the neighborhood pitches in, from tilling and hoeing the soil to planting the seeds to weeding and then harvesting the crops. It means fresh veggies and fruits for all. Some gardens even offer cooking classes that show how to make nutritious yet tasty meals with the harvests. They also offer classes for kids for gardening too as well as other classes such as yoga and meditation. It's all about helping each other.

Pope Francis ,like St. Francis helped all. It's time to do the same. The best way is through food.

An Easter Full of Treats

 everyone have a good Easter.enjoy all the candy and those oh so expensive eggs. It is a time for all sorts of sweets and traditional foods.

I cannot wait to crack my chocolate Fiorina egg from Lidl. It;s chock full of little  chocolate treats. There's also a bunny from my friend Harry and chocolate eggs from Walgreens.

A good Easter to everyone! Go on an egg hunt. Much on chocolate eggs.Revel in the season of rebirth

Good Friday Request

 With today being Good Friday, the usual question about food and drink is being replaced with a request. Consider your neighbors this Easter and Passover season as well as family. Feed and nourish them if they are having difficulty feeding their own. Lend them a couple of dollars or share bounty from upcoming gardens this summer.

This is Holy Season by the generous, thoughtful, and considerate the rest of the year too.

Fish For Easter

 Many will be baking ham or lamb this Easter Sunday. However for something different try fish. There is the religious symbolism of it but there's also a fresh flavor to it .It's also easier to prepare and cook than the other two traditional meats. It's a different spin fitting in with the lightness of Spring.

Regular contributor and chef Genevieve Ko gave this recipe in yesterday's New York Times Food section.It is a refreshing turn from the over saltiness of ham and the sometime dryness of lamb. It may be hard for some to switch. Ham for Easter has been the mainstay ofr many German and American families. Pigs were slaughtered din the fall, Their haunches were brine cured and ready around Easter. Lamb also is a hard meal to give up.It has religious significance and baby lambs were sacrificed in the Spring. Yet these are also labor intensive to prepare and cook. Fish isn't. salmon is a good choice,It's low calorie and light, perfect for a warmer weather meal.Ms. KO recommends using wild salmon which works well with the butter honey glaze. Home chefs can also use fatty farmed salmon which will give the meat a richer flavor. as with steak season  with salt an hour before cooking. This will draw the moisture out of the flesh as the fish chills in the fridge , giving a firmer texture.It can be salted four hours before cooking or even a few minutes before.

What would go with this? Ms. Ko has pickled Persian cucumber which sits a top of the fish. after an hour the cucumbers still maintain their crisp freshness. Keep in mind that the longer the cucumber marinate in salt and the honey mustard marinade  the soggier they'll become which actually works to their favor.They become tangier in taste while the mustard seeds plump from the honey-vinegar brine. The brine is first put on the cucumbers. Use rice wine or white wine vinegar   for a lighter flavor. Lemon zest is added to it as well for zing and brightness. What to serve with it? Roasted potatoes work along with asparagus. Ms. KO throws a sheet pan of the stalks  in the oven as the salmon roasts at 425 degrees  Farenheit. A arugula salad works here as well along with other fresh greens to welcome Spring. As for a starch think white or even brown rice. It is the perfect side for the fish and cucumbers.

Try salmon for Easter. It's a refreshing flavor that anyone will enjoy. Start a new tradition  with this fantastic dish.

Sweet Homemade Easter Treats

 More than any other holiday Easter is the  holiday for all sorts of sweets.Not only does this include chocolate bunnies and eggs but homemade treats too. These are wonderful; after a savory meal of ham and asparagus.

New contributor and author of the newsletter Kitchen Projects, Nicola Lamb, give sus two classic Easter treats in today's New York Times Wednesday Food section one treat is more of a candy and it comes from Britain.These are called nest cakes although there's nothing cakey about them. They're the first thing British chefs and kids learn to make and they're also a favorite here in the US.It;s just melt chill portion them out in cupcake papers and then chill.It;s really a buttery treat because the recipe has five tablespoons of butter in it. Almost two cups of chocolate chips are used in it - although some American recipes also add in a quarter cup of peanut butter and/or marshmallow fluff.  Also white chocolate or milk chocolate can be used instead of dark for variety.Four cups of plain cornflakes are used . It's not a sin , though, to sub in Rice Krispies or CHinese fried noodles. Using a cookie or ice cream scoop, place the mixture in a muffin tin lined  with cupcake fullers. Chill until the chocolate is set although not too hard. Fill with Cadbury or robin;'s eggs, M& M's or Whoppers.

The second recipe which could also grace any shower dessert table comes from Sweden,Princesstarta or princess cake. This was first made for Swedish princesses Margaretha, Marta and Astrid in 1948 by Jenny Akerstron, a home economist teacher who also wrote a cookbook. It was originally called grintarta or green cake thanks to the lightly tinted marzipan icing. The royal association is still strong.The country sold out of them in 2012 when Princess Estelle was born.The cake itself is a dome of three layers of sp onge cake along with a cream and jam filling. This may be daunting for beginner bakers , especially the assembling and placing the marzipan on top. Yet it can be done. Home balers will need a springform or an eight inch round cake pan.It is a typical sponge cake made with three eggs and r=two an half tablespoons of vegetable oil added for a smooth ,spongy texture. The custard is a rich cream that has yolks and even butter added. There is also the marscapone cream added that combines teh cheese with heavy cream. There is the recipe for marzipan but a store bought one can be used if it;s tolled out. for the cake. Save a small bit for th pink rose on top.

Easter is the time for sweet goodies. Make something simple as the chocolate nests or something more involved as the Princess cake. either treat is a guaranteed show stopper.

The Perfect Book For Brunch Season

 Spring means brunches. It could be  a lush one to celebrate Easter.It could be a fun one with friends and family.It could be an elegant one for upcoming bridal and baby showers. Luckily there's a new recipe book that help with all of these.

Brunch Seasom :  A Year of Delicious mornings From The Buttermilk Kitchen (Gibbs Smith Publisher 2025) was written by The Buttermilk Kitchen creator and chef Suzanne Vizethann. She is inspired by the Lulu Cafe in Chicago. The restaurant featured seasonal brunch dishes by fruits and veggies that were in season. It is brunch season now but yo9u could easily make a good autumnal brunch  along with doing brunches for Christmas day, New Year's Day and even Valentine's Day. she starts off with recipes for seasonless staples like the perfect bacon and scrambled eggs.There are also recipes for mimosa and avocado toast, which all of these would make for a fabulous brunch no matter what the season. Spring and summer feature a plethora of vegetable laden recipes. The asparagus frittata with goat cheese is the perfect warm weather brunch main course. Imagine having it with a chilled mimosa or a Bellini.A great summer brunch nibble is the heirloom tomato toasts (which would make a fabulous dinner too)It's combining tomatoes - after all a fruit  - with cherries, blackberries and blueberries.It has a bottom layer of rich , creamy burrata.

Fall and winter brunch recipes are lusher and richer with the flavors of the seasons. A fall one has lobster rolls (Chef Vizethann recently moved to Maine ) along with a Bloody Mary with  lobster claws decorating it. A tasty brunch bite is the pumpkin bread French toast with homemade whipped cream.A really novel one is poached eggs with maple syrup. This may sound strange but it actually works because the eggs are poached in maple syrup. They;re served over French toast or pancakes.Heartier fall brunch fare includes short rib hash with sweet potatoes. The winter ones are lush reflecting the flavors of the winter holidays.I love the recipe for chocolate crepes. They would even be an elegant dessert filled with creme fraiche and raspberry jam,Of course there are homemade cinnamon rolls. They're a perfect way to start a weekend morning but there's also the savory and delicious kale and mushroom which also has flavorful Parmesan and scallions added. for a fun morning after the party brunch make her breakfast fried rice that has mushrooms, carrots and scallions in it along with maple syrup and bacon to give it that right breakfast flavor.Finish. with her hot cocoa cookies and mocha coffee. 

Brunch season is really Spring yet you can have it all year round with Chef Vizetthann's Brunch Season : A Year of Delicious Mornings From The Buttermilk Kitchen. These are perfect for any day of the year. Try them for a tasty brunch with family and friends.

Budget Easter

 This Easter may be a bit tough for some home chefs/ Prices are spiraling out of control. It's hard to get eggs. what to do. Budget wisely. You can have a bountiful table , full of delicious foods if you shop wisely first.

The main course for any Easter dinner is usually ham. Luckily Aldi and Wal-Mart have very good prices.Aldi starts at $12.75 for a boneless spiral one while Wal-Mart offers Kentucky Legend smoked ham. Lamb can also be served , with the ham or on it's own.Lidl has Butcher's Specialty boneless half lamb leg for $6.99 while Aldi offers ground lamb for $58.5 a pound. This can be turned into Greek kebabs, highlighted with lemon and a mix of ground cinnamon garlic and oregano. Another idea is getting smaller cuts of meat and letting the sides shine, Asparagus season is right now and many stores hare selling the stalks for under five dollars a bunch. These are versatile and can be made a variety of different ways. It's best Piedmontese style with melted butter and Parmesan cheese on top but you can also grill it after a bath in olive oil and a sprinkle of sea salt and freshly ground pepper.Smashed potatoes are another light and affordable Easter meal side.Baby gold potatoes are being sold  at $2.97 at Wal-Mart and $3.99 at Target. These are perfect for the recipe and can be made in a few minutes.

Of course the other star of the Easter meal or more specifically brunch is quiche. It's primarily made up of those  elusive ingredients: eggs. The prices of these have dropped significantly so you can create an affordable pie.One quiche does require six eggs but that's because it's basically an egg pie, You can add everything from julienned or deviled ham to chopped asparagus, cheese and peppers. since this is a rich meal, think fruit salad for dessert or even a side. Melon is a good price right now Shop Rite is offering cantaloupe for $2.50  Three of these mixed with other fruits such as sliced bananas and oranges. A bag of fresh naval orange;s are $4.99 at Wal-mart. You can also use them to create miimosas  for a lovely brunch drink.Speaking of which a bottle of Asti Spumante is only $2.79 a bottle at Total Wine and More.Acme's Liquor store is selling Barefoot Bubbly Pink Moscato Champagne for $11.99. Don't worry about Easter chocolates. Lild has a wide array of chocolates at very good prices. The chocolate is German made and the taste is that of a much more expensive candy.

This is the year for a budget holiday. Yet it can still be a tasty feast if you shop smartly for it. Don't fret. You'll still  have the Easter dinner of your dreams.

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Empire Of Peeps

 It;s Easter season and that means one thing.Peeps, Dozens of them.Nesting in Easter baskets. Popping up on cakes and cupcakes. How did these marshmallows figures become a big part of the American landscape?It;s the American love of candy and fun.

Peeps became part of Easter back in early 1950's Candy maker  Ukraine born Sam Born created them in Bethlehem ,Pennsylvania. He was responsible for a lot of the candy we take for granted. His inventions were chocolate sprinkle and that hard shell ice cream coating that made Dairy Queen so famous. He also invented a machine that puts the sticks into lollipops too.In 1953 he bought the Rodda Candy Company.It was known for its' jellybeans and and a brand new Easter candy at the tim - marshmallow chicks coated in yellow sugar with brown wax eyes. Born'ss son ,a Lehigh University graduate with a degree in engineering figured out how to  mechanize the marshmallow creation process which shortened the time from twernty-seven hours to just six minutes. he also ditched the wings from the design which streamlined the decorating process.The original flavor was "just sugar" which is just as popular today as it was then.The company then expanded the Peeps into different flavors and even holidays. 

Peeps is now an empire. There is everything Peeps now days. The company has partnered with Sally Hansen to produce chick yellow and bunny blue nail polishes. You can buy pajamas over tee shirts to wear while eating them. There are super cute Peeps pillows in chick and bunny shapes in all sorts of colors.(I have a pink bunny one) The Peeps empire has grown flavor wise.They've gone form just sugar to such sugary sweet flavors like Dr.Pepper, Rice Crispy Treats and Rice Krispie Treats. These and many other flavors only come in the chicken form. The bunny kind  is just made in the original flavor.Peeps has expanded out to include Halloween and Christmas too. Halloween has some fun ones , from ghosts to monsters to  pumpkins to Day of the Dead flower decorated skulls. Christmas has fun Peeps too, There are the gingerbread marshmallow man that taste like gingerbread along with trees and Christmas stockings. These are too sticky to put into stockings however there are Peeps sticks that are individually wrapped and taste like Mike and Ike (a part of the Peeps Enpire) that make great stocking stuffers.

The Peeps empire is vast. These little birds and bunnies are a big part of the Easter table. Try them in the original just sugar flavor or any of the others.

Your favorite Holiday Flavors

 We all have them, Our favorite Passover and Easter flavors. it could be a decades old brisket recipe, flavorful and meaty .It could be chocolate coconut or creme eggs . These are the tastes that shape us and our memories.

The question is what is your favorite Spring holiday flavor? Mine is asparagus Piedmontese style with melted plant butter and vegan Parmesan cheese. I'm also fond of chocolate chip macaroons too.

Let us know here.

A Whole World Of Passover Of Dishes

 Passover is a holiday that's celebrated all over the world.With it comes worldly influences that impact the dishes.THis make s the Passover Seder more interesting and flavorful. Variety is always welcome.

Both regular contributors Joan Nathan and Melissa Clark have given interesting recipes in today's New York Times Wednesday Food section. Ms. Nathan gives a miso matzoh ball soup. She writes of Jews in Japan celebrating but with an Asian twist.There are only about one thousand Jews in  Tokyo, a very small minority in a city of twenty-eight million. Substitutions are prevalent here. Wasabi  root stands in for the traditional horseradish while miso stands in for chicken broth. Ms Nathan's recipe for matzoh ball has shiso an herb only grown in Japan and has a minty basil taste. Ginger, is also added as well as ichini togarishi, a fiery chili powder, made solely fron chili powders. This gives the usually bland matzoh balls a zingy kick. As for the soup , tofu and a variety of mushrooms such as oyster, shiitake and enoki, torn into bite sized pieces. Daikin radish is also added as well as two kinds of seaweed.What really gives the soup it;s flavor is the addition of two to three tablespoons of white or red miso paste.

To balance out a dish like this is a calming dessert. Ms. Clark gives her take on crumble using a popular Spring root  - rhubarb. She is also mindful that many home chefs may not be able to afford eggs or there may be a shortage of them in certain areas. The recipe is then egg free. Other bonuses are is that it's gluten free and vegan for guest s who  can't have animal products. Home bakers can also tinker with the recipe subbing  in the rosy pink rhubarb for inky blueberries and also subbing in frozen for fresh.Almond meal and shredded coconut stand in for the usual flour and oats. As far as thickener, tapioca starch is kosher and it works beautifully in the recipe  - as does cornstarch if the other can't be found. almond butter is used instead of regular butter for a silkier mouth feel. Over all the texture is sandy  - almost like a cake. Crumbles are a snap to make.It's just cooking the fruit first usually with the tapioca starch and cornstarch, vanilla or rose water and lemon juice.The topping is a mix for the almond butter coconut and almond meal. The two mixes are layered and then baked thirty-five to forty minutes in a 350 degree oven.It should be cooled at least twenty minutes before serving.

Passover is a time of tradition yet it can also be a time of something new. These recipes are proof that a new spin makes for an interesting Seder. Try these for a different holiday flavor.

Bright Season Bright Drinks

 Spring is the season for gatherings and parties. The food is bright and festive. The drinks should be too. Spring cocktails have the flavors of the season in them, including floral notes. For non drinkers = not to worry there are sunny mocktails t have with quiche slices and finger sandwiches.

The most famous Spring cocktail is the mint julep. This will in full swing next month for the Kentucky Derby.Yes it's the most popular sip at any party in and out of Louisville. Yet it;s the perfect drink at engagement  parties and bridal showers.What makes a tasty and memorable julep? It starts with  a simple syrup which you should make ahead of time for other cocktails. This is cooking one cup granulated sugar and one cup cup water to form a clear syrup. (It can also be used as a glaze for pound and Bundt cakes.) Use a good Kentucky bourbon such as Old Masters. Muddle the mint leaves (about a handful ) with the simple syrup using a wooden muddle spoon. Add crushed ice to the glass and then put in the bourbon. THis should cover all the crush ice. You can add more mint for a really refreshing tastes. Another classic is a gin Rickey freshened up with lemon and lavender. This is a zesty mix of gin,. lemon juice honey an seltzer. Sprigs of lavender not only give the glass color but also a floral flavor.

Two drinks that are always at Spring brunches are mimosas and Bellinis. The first is a delightful mix of a good champagne and orange juice. You can use a dry sparkling wine too. The ratio is be half orange juice and the either half a good Prosecco. A Bellini is a cousin of the mimosa except it's peach nectar mixed with a dry sparkling wine.For the more ambitious home mixologist you can make peach nectar. This is cooked peaches, skinned and then pureed. Sugar is added for taste while a drop of lemon juice is added to preserve them.Keep in mind that mimosas and Bellinis can also be turned into mocktails but subbing in the champagne or sparkling dry wine with seltzer. It still has the sweet dizziness but without the kick.lemonade is big in the warmer weather, Think of mixing lemonade with bourbon and cherries for a naughty but fun adult drink.It's a mix of the classic summertime drink with a headier one. Maraschino cherries are added for color and more flavor. Keep in mind that the bourbon can be omitted and a splash of cherry flavored seltzer can be added for a refreshing non alcoholic sip.

Spring is here and with a delightful array of drinks. They can be cocktails or mocktails. either will make a delicious companion to a fun Springtime brunch or party.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

An Affordable Easter

 With Easter only two weeks away many home chefs are panicking over high costs and what this tariff war will bring. The bestign thing to do is calm down and plan. A holiday meal that's both delicious and budget friendly can be made.It just takes shopping smarts.

Ham is always the star f  any Easter dinner. Look or Aldi and Lidl for it instead of the more expensive grocery stores. Lidl has Dulano bone in ham for only seventy-nine cents a pound while Aldi is offering Appleton Farms smoked ham but for $15.75. As for the sides you can offer baked beans and a homemade potato salad. According to the National Potato Board a pound can go from fifty cents to a $1.50 a pound. Another low cost idea is paring down on sides. Instead of three or four just stick to two.Asparagus  is always an Easter dinner go to.THis on it;s own is a great side.it has a powerful flavors and is just elegant as on only side. You may want to either make baked beans to go with the ham or potato salad which is perfect with the leftover meat.Another idea is having a pot luck Eater dinner where you provide the main course and guests can bring a side. It could be baked mac or a Brussels sprouts salad. This could even be a pot luck brunch. You still can have ham but someone can make a quiche while another brings a French toast casserole or strata.

What about Easter desserts? Stick to Aldi,Lidl and wal-Mart for cake mixes. The last has both Betty Crocker and Pilsbury mixes for a dollar. If you;re hosting a crowd then make a sheet cake . The one splurge here are the eggs that give the cake body.  As for the frosting Shop=Rite has the best price on confectioner's sugar for only three dollars a pound.Lidl is having a sale on FUnfetti cake and matching icing.  You could just make a simple Bundt cake and just give ti a dusting of confectioner's sugar on top.Again for a lovely holiday dessert table have guests make a cake or sweet of their choosing and bring it. what about Easter candy? Do you skip t or cut back? Well, you can not forgo chocolate bunnies and eggs. Look to Lidl for a lot of fun candies to put in a basket or use as favors at the dinner table. They have cute chocolate bunnies and lady bugs along with fun Easter Pez dispensers and a wide array of Pez candy flavors. Try their marshmallow bunnies too for a fun after dinner treat. 

You can have a feast for very little. Plan and shop carefully. A godo meal with a delicious dessert can be had for a reasonable price,

Rainy Day Eats

 April bring showers as the saying goes. Yet a rainy day is a perfect time to bake or cook(However not to make candy)> What's your favorite treat to make during a rainy April day? It could be baking cake or cookies for later snacking? Or making a crockpot full of homemade chili or sauce,

WHat is your favorite rainy eats to make? For me it could be a soup if the weather is chill enough or a croque Monsiuee loaded with Gruyere , ham and butter. et us know here.

The Best Brown Bag

 This has always been a conundrum for those brown baggers?What to bring for lunch and what makes for a good lunch.It;s nit a sandwich or leftovers. Its a one of a kind taste sensation.

Regular contributor and recipe developer Ali Slagle wrote about this for yesterday;'s New York Times Food section.Brown bagging it has always been a hit or miss for over a hundred years. Anyone can bring in cold cuts on their favorite bread slathered with either ketchup, mustard or mayo. This  idea is good until Wednesday when you crave something else. There are last night's meal but leftovers that you just ate sixteen hours before can be boring. What's to do> Ms Slahle recommends a variety of ideas. One idea is cooking up a big batch of something , preferably on a Saturday or Sunday when there;s time to cook.,Just make sure it doesn't;t get dull or soggy during a few days in the fridge.Pack lunches into servings right before you leave for work.Try to put food in Pyrex glass containers which work the best for this kind of lunch. The Times Wirecutter section recommends these or Glasslock's eighteen piece set. Each has a lock that prevents any kind of leakage Vary the meal by trying different veggie or spice combos

Keep in mind that lunch is the midday treat. Get excited about it.Think about what gets you going about takeout orders. Bring that same drive to a homemade lunch. It could be a slab of creamy salty feta cheese or a pickle.It could be a cup of guacamole or a chewy udon noodle. Add some salame slices or cut fruit for color and flavor.(also a good idea is to bring extra of these for that or three PM hunger attack).If you don;t want to use the company microwave then bring foods that don;t need to be heated up. Cooked chicken tender are good at room temperature. as is thinly sliced steak.Keep these in the office fridge if the ambient temperature is too warm. You can use leftovers in creating your lunch but do it in a way that they don't resemble last night's dinner. Try rice bowls with the previous night's roast chicken or fish. Think quinoa with whatever roasted veggies are around. Top with sauces and seeds.Also think homemade protein rich dips like hummus and cottage cheese. An avocado dip is both filling and delicious.

Brown bag lunch to a whole new level. Get creative. Go for grain based bowls or fun flavor combos. Make lunch the best part of the work day!

Meghan's Kitchen

 It takes guts to marry into any royal family.It takes a lot of them to begin your own brand and show the world your recipes, yet Meghan, Duchess of Sussex has done both. She has done it with aplomb, Her recipes are being copied , cooked and baked the world over.

Regular contributor Julia Moskin interviewed the duchess as well as sitting in on creating a tempting dessert in today';s New York Times Wednesday Food section.Meghan has always been known for creating delicious dishes , first for her college friends at Northwestern then for her blog  The Tig and later for her future husband Prince Harry. Now she has her own lifestyle show AS Ever on Netflix (who is also one of the backers of the new products line) and a brand that features such yummy products as a shortbread mix with flower sprinkles, crepe mix and a raspberry spread. It all comes out her Southern California home in Montecito. even though she has faced criticism, - mostly from the British - she can cook and cook she does. Meghan seems to have inherited her grandmother Jeanette's love of it.Her grandmother grew tomatoes and collard greens in her backyard,, not unlike her granddaughter with her garden, She loved to cook making Meghan's grilled cheese sandwiches with Kraft slices , white bread and a ton of butter.

The Duchess of Sussex is a bit more  sophisticated and even playful with her recipes. She has guests in each issue ,from famous chefs like Alice Waters and Roy Choi but also friends such as Abigail Breslan and Mindy Kaling. Her drinks are cooled with ice cubes speckled with flowers. There is always a plate for crudites around for  nibbling along with an herbal tea to drink. Ms. Moskin includes two of her recipes.One is a Spring garden salad, rich with cherry tomatoes, snap peas and zucchini along with kale stems and Swisschard. The greens are cooked in olive oil and garlic. . It's mixed with already cooked rigatoni.It's finished with freshly squeezed Meyer lemon and  a good dusting of Parmesan or Manchuga cheese.The next dish is a tribute to her grandmother with a topping dedicated to  her daughter. It is a banana pudding , made with homemade vanilla pudding topped with "Chantilly Lili,' a chantilly cream named in honor of her daughter Princess Lilibet.

Meghan < Duchess of Sussex has proved that she can transcend all the criticism thrown her way. She is not only a influencer. She is a creative chef who knows how to produce a good meal.

Delicious Treats In Bulk

 If you own a store or a restaurant and want healthy snacks look no further than WHolesale Nuts and Dried Fruit. Owner Matthew Baron has a whole forest of nuts seeds and dried fruits. This is the perfect site for creating baskets of goodies and interesting desserts and snacks.

Being a dried fruit and nut lover this site sang to me. I tried their apples , mangoes and my all time favorite nut -pecans

The dried fruit is delicious without that sweetness and funny dried fruit taste that others have. The apples tand mangoes I selected were very natural tasting. Keep in mind that these can be bought in bulk to create tasty granola if  you have a B and B or sell them at  your local farmer's markets. Some of Mr Barons; dried fruit have no sulphates which account for the more natural flavor.  Chefs and pastry chefs  should consider buying his coconut flakes and nuts in bulk for delicious dishes and desserts.

There are also dried figs , dates and cherries to consider as well as raisins. The seeds range from quinoa to roasted and salted sunflower ones There are also bulk flax and chia seeds ,perfect for baking. The prices are also affordable, good for anyone just starting out in the restaurant and bakery businesses.

Try Wholesale Nuts and Dried Fruits for any of your recipes' needs. They're well priced along with being downright delicious. They';re perfect on their own or as an ingredient.