We would be failing in our duties if we omitted to mention that April is National BLT Sandwich Month. See what we mean? The Food Holidays of the week ahead nearly pale in comparison, yet this makes a succulent introduction indeed. The right ingredients had to come together for this one. Tomatoes were introduced to… Continue reading This Week in Food History – 04/03/2017
Category: Monday Magazine
This Week in Food History – 03/27/2017
Once upon a time, a charming Spanish young man prepared a flavorful dish of rice and vegetables for his beloved fiancée. The romantic gesture was the inspiration for the name of the dish we know today as Paella, since “para ella” means “for her” in Spanish. This, of course, is most likely a delicious myth.… Continue reading This Week in Food History – 03/27/2017
This Week in Food History – 03/20/2017
Stuffed pasta is first recorded in Medieval times cookbooks (5th to 15th century). Of course, such books were rare, but we do know that, in Europe, pasta might have been filled with meat and spices. But another version of the dish, also served at that time, stands out: pasta stuffed with cheese, honey and nuts.… Continue reading This Week in Food History – 03/20/2017
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