Everyday Menus: No Cook Recipes
I have a huge collection of no cook recipes just ready and waiting for the rest of the summer. With some great convenience products and a lot of summer's...
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Added on: Jul 10, 2007 in
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Southern Pasta and Bean Salad
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This is a zesty salad of pinto beans, black beans, corn and tomatoes
2 cups small seashell pasta
1/3 cup Italian-style salad dressing
Salt to taste
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn, drained
3 tomatoes, chopped
1...
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30 Minute Meal: Soup and Sandwich
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This is one of the first meals I made, and it's still a stand-by, or go-to meal when I"m just too tired to think about cooking. Grilled Chicken and...
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Grilled Shrimp Brochettes
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Recipe: Grilled Shrimp BrochettesRecipe Description: Marinated grilled shrimp served on skewers are a great appetizer to serve with cocktails.Related Recipes:Bacon Wrapped ShrimpChilled Aromatic ShrimpMarinated ShrimpFoodClassics.com Tools:Submit your favorite recipeSearch for a specific recipeBrowse recipes by categorySubscribe to our free recipe newsletterShop for cooking related books
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Parmesan-Crusted Chicken with Capers Recipe
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Parmesan cheese and capers make a tasty combination for chicken breasts. If you cannot use wine, substitute additional chicken broth for the sauce. You can have this on the...
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Oysters a la Linda
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Recipe: Oysters a la LindaRecipe Description: Oysters a la Linda is an elegant appetizer.Related Recipes:Oysters In A Pig BlanketSmoked Oyster Deviled EggsFoodClassics.com Tools:Submit your favorite recipeSearch for a specific recipeBrowse recipes by categorySubscribe to our free recipe newsletterShop for cooking related books
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Other News |
Interview with food writer Nancy Harmon Jenkins
Food writer Nancy Harmon Jenkins has established herself as one of the authoritative voices on Mediterranean cuisine. She has lived and traveled extensively within the region and divides her time between homes in Maine and Tuscany. We recently caught up with her to talk with her latest book Cucina del Sole.
KGI: In the intro to your book, you describe the essence of Southern Italian cuisine as the simplicity of “natural ingredients” made using “straightforward, uncomplicated techniques.” What are a few of the ingredients and flavors that define the region for you and what makes them different from their counterparts available elsewhere?
NHJ: The natural ingredients I'm thinking of are the products of Southern Italian fields and gardens, the vegetables and fruits especially, that have such extraordinary depths of flavor, quite unlike those available elsewhere in the world. I put this down primarily to geography--also climate to a certain extent. Mild rainy winters and hot dry summers seem to be ideal for vegetable gardening. But the volcanic geography of much of the south--I think especially of the areas around Etna in Sicily and Vesuvius in Campania, but also, lesser known, the Monte Vulture in Basilicata. In Campania they call the soil arapilla and it means specifically soil that evolves from volcanic ash. In some places it goes down as much as three meters and it is peculiarly rich in minerals. That to me is one source of the flavor of tomatoes from the slopes of Vesuvius or the great array of citrus from around Etna, not to mention the wine grapes from all three regions. Puglia's geography is not volcanic but it represents another advantage--a porous limestone karst that soaks up rainwater and acts as a giant sponge beneath the fields of Puglia, where a large portion of Europe's organic vegetables are raised. Obviously everywhere in the world there are unique combinations of geography and climate that lead to the production of certain vegetables, but I think there are few places where such high quality is so consistent around the year and across the board as it is in the south of Italy.
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State Manufacturing Jobs Down Almost 3 Percent
Arkansas manufacturing jobs fall 2.8 percent since August 2006, according to the 2008 Arkansas Manufacturers Register, an industrial guide published annually by Manufacturers' News Inc. of Evanston, Ill.
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Everyday Menus: No Cook Recipes
