New ways to use tea
Much like wine, tea is much more than just a drink, and its culinary uses often go overlooked. Indexed blog Serious Eats praises tea's versatility in the kitchen, noting that its distinctive flavors-- "woodsy and…
Food Online
Clever uses for food scraps
It always seems a shame to throw out food, even if it is scraps and peelings from dinner preparation. But did you know that you can make wonderful flavorings and broths from food scraps? We found several websites with…
The summer's best tomato recipes
For the past nine years, The Washington Post has held an annual "Top Tomato" recipe contest for its readers. This year they had over 200 entries, and they tested a record 60 of them. Testing this time around resulted in…
New 'dos for your honeydew
Are you melancholy over what to do with your watermelon? If you are tired of the same old melon balls or prosciutto pairing, there are worlds of possibilities beyond the these traditional dishes. Some alternate options…
Don't hold the mayo
Not everyone loves mayonnaise. As Max Falkowitz of indexed blog Serious Eats notes: "Mayo-tangy, gloppy, unapologetically oleaginous-takes time to work its charms. But those who see the light find themselves…
Think beyond cabbage for your next slaw
Ever since the Dutch brought koolsla to the New World in the late 1700s, cabbage has been the vegetable of choice for what's become known as coleslaw. The combination of flavor and crunch that cabbage provides is ideal…
Brisket's rise in the BBQ world
For decades, pork ruled the barbecue circuits in the US. From the Carolinas to the Midwest, pulled pork and ribs reigned supreme. But recently a new contender has emerged for the title of king of the barbecue: brisket.…
It's zucchini time
If there is one food you can count on finding at any farmers' market in Northern Hemisphere at this time of year, it's zucchini. Most people who plant it end up with far more than they can use, foisting the extra on…
Why you should try rye
Until recently, rye whiskey was thought of as an old-fashioned spirit imbibed by the likes of a gumshoe detective in a paperback mystery. That is changing, however, due to a US-led rye whiskey revival. According to The…
Tips for making the best ice cream
Heat waves have been punishing residents in many parts of the Northern Hemisphere recently. Eating a bowl of cold ice cream is a delicious way to cope with the hot weather, and indexed blog Food 52 is at the ready with…
Move over, wine, beer pairs better with food
Go to any dinner party and you are likely to find that a wine has been chosen to accompany the meal. Hostess gifts likewise frequently end up being bottles of wine. But wine may not be the best choice to serve with…
Ways with watermelon
Nothing says summertime more than cool, refreshing watermelon. After you've invested the labor in chopping up the melon, why not kick it up a notch? You can use this versatile fruit it in salads, side dishes, beverages…