Drying tomatoes in the dessert sun is super economical and far more comfortable than turning on the oven in the kitchen when it’s 108° F. outside. The process is simple and safe…the results are as good as store-bought and you know who, in what, and where they came from. Sun-dried fruits and vegetables are intensely ...
When you live in the tropics bananas probably grow right outside your door. Stalks of bananas can weigh 20-40 pounds depending upon the variety. There are fingerling sizes, export sizes that you see in supermarkets, and there are plantain sized bananas that grow in various shapes. Polynesians and West Indians of the Caribbean cook green bananas in coconut milk ...
Spring is here and it won’t be long before the Farmers Markets and roadside markets are brimming with veggies. Take the advantage of lower prices by buying in large quantities. This vegetable soup is the base for lots of winter soups. Just open a jar, add meat, beans, pasta, or rice for those one dish ...
On a scale of 1 to 10, where 10 is the hottest, habanero chilies have got to be a 9. They are firey and make some of the best hot sauce and pickles. Habaneros come in green, orange, and red depending upon their ripeness. Bottles with multi-colored chilies make attractive gifts for chili lovers and they ...
I’ve been using this recipe for the last 20 years and it never fails to impress my guests. It’s from Jeff Smith’s book, The Fugal Gourmet – Our Immigrant Ancestors. The only thing I’ve changed is to substitute the red food-coloring with a sliver of red beet. Be sure to buy fresh young ginger root ...