February 23rd, 2010 by admin
By Lidia Matticchio Bastianich,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
There is a natural affinity between pasta and cheese, but they can’t be paired indiscriminately. In Italy, cheese is used with pasta very selectively, judiciously, and with proper timing.
Pasta does not always require cheese. In Italy, cheese is never served with seafood pasta, and it is sometimes omitted when serving game sauces or sauces containing hot pepper.
Cheese should be added to pasta as soon as the pasta is cooked and ready to serve — if extended heat is applied to cheese, the proteins will separate from the fat and you may end up with stringy cheese and oily pasta. To add a classic final touch you can grate or shave cheese over plated pasta.
The three cheeses that are most often used to dress pasta in Italy are Parmigiano Reggiano, Pecorino Romano, and Grana Padano. Each cheese has its own characteristics and its own uses. Read the rest of this entry »
April 6th, 2009 by admin
Fruits – they’re sweet, they’re sour, they’re healthy, they’re tasty, and they come in a variety of sizes, colors, flavors and tastes. We’ve been told time and again that they’re good for us, that they pack a punch with their nutrients and vitamins and that they’re indispensable for health. But do you know everything there is to know about fruits? Like which ones you need to eat and which you need to avoid when you’re trying to lose weight? If not, read on for a list of fruity facts: Read the rest of this entry »
November 28th, 2008 by admin
By Cheryl Tallman and Joan Ahlers
www.FreshBaby.com
Is it your turn to host Thanksgiving this year? Lucky You! The holiday season can be stressful enough without the extra added pressure of making one of the “big” holiday meals for 15 of your closest relatives or friends. We wish we could give you an “Easy” button for your holiday meals, but the best we can do is offer you a few terrific tips that will help you get through it smoothly! Read the rest of this entry »
June 11th, 2008 by admin
By Cheryl Tallman and Joan Ahlers
Introducing solid foods is a very important step in your baby’s development and well-being. In fact, studies show that babies who are fed nutritious, healthy diets grow into stronger kids and better-adjusted eaters than those who are fed poor diets.
Many parents don’t realize that making baby food at home is a simple and economical plan to provide your baby with the best in quality, nutrition and taste. It makes it easy for you to ensure your child gets the best start possible. Making baby food using fresh, all-natural ingredients has many benefits, including: Read the rest of this entry »
April 22nd, 2008 by admin
As previously posted, Recipe Super Source( the newest addition to our network of resource sites), has launched with great success. While, we are receiving great cooking and food related articles we are in need of your recipes. If you have a yummy recipe you would like to share you can do so at our Recipes & Articles area. Thanks in advance for your support.
