Candy Isn't Just Candy, it Can be Hot, Hot, Hot!

As the country's Latino population grows, marketing companies are coming to realize there is a growing need for sweets and snacks which appeal to tastes other than those of the conventional American ilk.

Candy conventions are beginning to see more Mexican candy importers, and they are not supplying typical chocolate bars; though those are available too. No, the fact is that Hispanics' often have different desires when it comes to the taste of candy.

The Latino population loves their candy, but they like it hot! hot! hot! The traditional American impression of hot candy is a strong cinnamon flavor. When considering Mexican candy, think more Jalapeno pepper hot. You may see lollipops covered in Chili or flaming, hot spicy Cheetos. Yes, the children love the unusual flavors, and seem to desire candy in flavors which offer more than one taste experience, such as mango and chili-flavored lollipops. Tamarind, a seedpod fruit grown in Asia, is a highly valued and desired flavor, and candy containing this fruit is a hot selling item. Even the gummies can be chili coated. Hum! That sounds interesting!

A new item on the Mexican candy market is Salsaghetti. Hot watermelon candy straws and Gusano tamarind sauce are packed in a simulated pasta package. This spicy candy looks like real spaghetti with marinara! Sorry, meatballs are not included.

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Preparing Your Barbecue For The Summer Season

One of the greatest pleasures of the long summer days is standing over a scalding barbecue grill in your backyard blackening a row of your favorite sausages.

When daylight saving starts, barbecues across the country will be wakened from their winter hibernation and prepared for the summer season. That is the time to do a few routine checks and preparations which will keep your barbecue operating safely for the season.

Cleaning the inside of your barbecue

The first step to annual barbecue maintenance is cleaning. It has to be done!

The secret to cleaning your barbecue is to do it every time you use it, but don't go over the top - a coat of natural food oils on the cast iron parts protects them from rust. Eventually those oils, fats and burnt-on food will build up excessively and need to be removed.

Warm barbecues are easier to clean than cold ones, so start it up for a short time first then turn it off and disconnect the gas before dismantling the entire barbecue to wash all the parts one by one.

The grills can be spread out on some newspaper and scraped clean with a grill scraper which is normally specially shaped to fit around the grill bars.

Alternately, grab a grill stone. These man-made stone blocks are soft enough to grind to the shape of the grill as you use them, removing grease and burnt-on food as you go. This is a great tool as it customizes to your grill shape.

Spray on some cooking oil before scrubbing the grill clean with warm water and soap mixed with white vinegar to remove any residue. Once dry, spray on a little more oil and spread it with a paper towel or cloth. Make sure that the soap mixture is well cleaned off.

If you have ceramic flame-tamers or cooking grids these should be cleaned with soapy water and a brass wire barbecue brush. Soak in the soapy water for an hour first.

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Nothing Beats the Taste of Authentic Mexican Food

Mexican food has become a billion business! With all the outlets combined, it is clear that Americans are enjoying the flavors of Mexican food. Food experts say Americans are acquiring more adventurous tastes, as well as cravings for new flavors and ingredients. It is an acquired taste for some, but for others it is an immediate love and sometimes even an obsession.

This has been built upon from many diverse cultures. It is a combination of the Spanish cuisine which was brought in by the Spanish settlers, mixed with the native foods of the Mayans and Aztecs. It also includes flavors from the Mojave and Apache tribes. You will find a lot of similarities between Indian and Mexican cuisines, especially in the use of chillis, tortillas, salsas, and rich sauces.

Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. In modern salsas ingredients include large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado. These are the same core ingredients used in the past. Salsas, relishes, and chutneys can liven up even the dullest of dishes. It is rare to find any Texas style food without one of these accompaniments.

Mexican food uses authentic ingredients that come from its particular geography and culture. It varies by region, because of local climate, geography and ethnic differences. The north of Mexico is known for its meat dishes and beef production. The Southeastern Mexico region, on the other hand, is known for its chicken-based dishes and spicy vegetable.

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Healthy Mexican Food

Mexican cuisine is a style of food that began in Mexico, and is widely known for its vibrant flavor and amazing decoration. Rice, beans, tortillas, and a wide variety of spices are commonly used in many Mexican dishes, along with beef, pork, chicken, and a range of different peppers. Mexican recipes vary from region to region, but many of the same original ideas are still seen all over the globe today. Mexican cuisine is typically cooked in large amounts of grease and fat, making it one of the most fattening styles of food in the world.

Although authentic Mexican food can be unhealthy, there are many great recipes available for healthy Mexican meals. One ingredient that can easily be replaced is grease, which is usually a staple when making dishes prepared with tortillas. Many Mexican recipes involve frying tortillas, such as taquitos, tacos, and even tostadas. While the fried tortillas are usually the main portion of the dish, using oil to prepare them adds unhealthy fat and caloric intake. One alternative would be using soft tortillas, such as making soft tacos rather than frying the tortillas. There are also several recipes that involve tortillas without being fried, such as quesadillas or baked tortilla chips.

Another problem that can make Mexican food unhealthy is the amount of sodium in the dishes, which gives the food the strong flavor many love. The excessive use of salt and salt-based spices can be eliminated, but the flavor can still remain with the use of hot chili peppers and fresh vegetables such as onions and bell peppers. Rice can be prepared with low sodium chicken broth rather than using salt, and bean dishes can be prepared with the use of fresh ingredients as well.

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Who Invented Ice Cream?

Unlike pottery, arrow heads and metal tools, traces of ancient ice creams are not really something that archaeologists can unravel. The ice cream history is therefore elusive and not very well known. People living in climates where ice and snow formed naturally are believed to have enjoyed a form of sorbet since prehistoric time by flavouring snow with fruit, berries and honey. This was probably especially popular in warm regions with high mountains, since snow could be gathered from the high altitudes and brought down to regions where it provided much sought after relief from the heat.

Even though ice cream itself leaves no visible mark in ancient history, items and buildings used for its creation can. Icehouses are for instance known to have existed as early as 2,000 years B.C. in Mesopotamia. Wealthy Mesopotamians had them built along the River Euphrates and used them to store food. We also know from historical sources that several Egyptian pharaohs ordered ice to be shipped to them in the hot and sunny regions in which they lived.

Once of the earliest known instances of true sorbet – not only ice and ice houses – are the honey and fruit flavoured snow cones that you could buy in Athenian markets during the 5th century BC. Later on, the Romans adopted a lot of Greek traditions, ice cream eating included. The Roman emperor Nero who reigned from 54 to 68 AD did for instance have ice transported to Rome from the mountains and mixed with fruit and toppings.

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Green Tea Ice Cream

Green tea ice cream is ice cream made from certain types of green tea powder usually from matcha or maccha. This delicacy has its roots in Japan. Japanese ice cream distributors market varieties of this treat based on the specific green tea type from which it was made.

The Japanese sometimes serve their ice cream in a rather unusual way. Sometimes it is served in a bowl, similar to the way it is served in the west, but they also serve green tea ice cream in between monaka. Monaka is a Japanese sweet that is made with two sweet wafers that is then filled with a paste. In Japan, these wafers are filled with green tea ice cream making a delicious treat similar to what we know as an ice cream sandwich.

This delicacy is made with many of the traditional ice cream ingredients such as egg yolks, sugar, and water. Both cream and milk are usually included in a recipe for green tea ice cream. As the main ingredient, tea powder, derived from either maccha or matcha tea, is added.

Because matcha or maccha tea powder is used to make green tea ice cream, it gives it a wonderful green color. Matcha and maccha tea are common elements in customary Japanese tea ceremonies, and are usually kept in most Japanese households. The ice cream is usually made by cooking the ingredients and then freezing them.

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Caramel-roasted Apricots With Vanilla Ice Cream

A refreshing apricot and ice cream dessert .

Ingredients:

10 apricots, halved
225g/8oz caster sugar
1 orange, juice only
25g/1oz butter
25g/1oz Marcona almonds, roughly chopped
25g/1oz hazelnuts, roughly chopped
25g/1oz pistachio nuts, roughly chopped
200g/7oz raspberries
500ml/18fl oz vanilla ice cream

Beat the summer heat with a mouth-watering ice cream for dessert!

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Citrus Beet Ice Cream
I like to pair this with a scoop of dark chocolate sorbet or a drizzle of chocolate sauce. It's a very easy ice cream to make, and I really urge people to try it, whether just for yourself to enjoy, or to surprise some unsuspecting guests. :) and if you, too, find yourself eating scoop after scoop, just tell yourself you're getting your vegetables.

Ingredients:

• 3 medium-size beets
• 1 small orange
• 8 oz (about 1 cup) sour cream
• 3/4 cup sugar
• 1/2 cup half-and-half

Beat the summer heat with a mouth-watering ice cream for dessert!

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Ice Cream Nougat

This is another recipe from my favourite restaurant Lucit. This ice cream is unique in that you do not need to churn it. Just leave it in the freezer and it set without making ice crystals. i'VE PUT DOWN 8 HOURSFOR PREP BUT THAT IS FROM PREPARING, FREEZING TO TABLE!!!...

Ingredients:

8 Eggs (VERY FRESH!!!!) - seperated
120G Castor Sugar
Hair dryer (- yes I mean it)
120g Sugar
1c Water
1c Liqueur (Your Choice) and/or
455g Chocolote (Melted)
80ml HOney
1l Fresh Cream (DO NOT use long life cream or 'Orly Whip!!!)
Fresh fruits of your choice
Chopped roasted nuts
Chocolate Chips
Glazed Fruit or whatever you want

Beat the summer heat with a mouth-watering ice cream for dessert!

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Dessert Magic Ice Cream Angel Food Cake Recipe

Light, refreshing dessert in minutes!Angel food cake filled with layers of ice cream & topped with swirls of whipped cream. Eat now or freeze for a special occasion.

Ingredients:

10 in. angel food cake
1 quart stawberry ice cream,softened
2 cups peach ice cream,softened
2 cups heavy cream
1/2 cup confectioner's sugar
1/2 tsp. almond extract
2 kiwi fruit,sliced
6 whole srawberries

Beat the summer heat with a mouth-watering ice cream for dessert!

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Cappuccino Ice Cream Cake

This is a great recipe because you have 2 layers of ice cream, chocolate and coffee, but you only need an ice cream maker for one of the ice creams!

Ingredients:

Crust

• 16 graham crackers
• 1 cup whole almonds
• 3 tbsp sugar
• 1/2 cup unsalted butter, melted

Fudge Sauce

• 1/2 cup whipping cream
• 1/4 cup corn syrup
• 5 oz bittersweet chocolate, chopped
• 1/2 tsp vanilla
• dash salt

Beat the summer heat with a mouth-watering ice cream for dessert!

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Hot Fudge Ice Cream Bar Dessert


"This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer."

INGREDIENTS

• 1 (16 ounce) can chocolate syrup
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed

Beat the summer heat with a mouth-watering ice cream for dessert!

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caramelized banana splits with hot chocolate sauce

With its warm, gooey goodness, this dessert will bring bananas Foster to mind. You'll have some sauce left over, which will be handy because, we assure you, you'll be in the mood to have this again the next night—if not sooner.

Beat the summer heat with a mouth-watering ice cream for dessert!

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Seafood and wine

You've heard me say it before. What grows together, goes together. I love that expression. Nature's way of trying to make sure we enjoy our next dinner party. One of the best examples of this comes from the Atlantic coast of France.

Given our local supply of fresh seafood, it isn't hard to imagine that the salty coastline of our across-the-pond neighbours also produces a wide variety of seafood in abundance. The coastal region outside the city of Nantes is known for seafood. It is in this area that we find one of the world's best seafood wines, Muscadet.

Many of you may be familiar with Muscadet but I suspect most of you have not yet experienced its minerally, tart and delicious character. It is made from a relatively obscure grape called Melon de Bourgogne. Okay, you can forget that tidbit of information as you won't see that name used anywhere else.

Currently, there are only two different Muscadet available in New Brunswick. Fortunately, one of them is of very high quality. Basic Muscadet can be somewhat boring but the good stuff, referred to as Muscadet de Sevre et Maine 'Sur Lie' is much more interesting.

This is the fourth and highest level of quality and is worth seeking out. Sevre and Maine are two rivers in the area and these names on a wine label are quite common. But make sure you look for the 'Sur Lie' designation.

Sur Lie relates to a winemaking process that keeps the grape juice exposed to the winemaking yeast for an extended period of time. This allows the wine to pick up flavour complexities that can include bread dough, yeast, and mineral. This is a good thing.

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Can Your Kitchen Pass the Food Safety Test?

Home kitchens frequently fail food safety tests, noted Karen Penner, K-State Research and Extension food safety specialist.

Problems with the nation's food supply often are blamed on agricultural producers or food processors, but the reality is that consumers share a responsibility in assuring safe food, she said.

For example, one of the most frequent food safety mistakes also is one of the easiest to correct: Wash hands in hot, soapy water before and after eating and/or food preparation. Re-wash each time raw foods are handled.

In the U. S. alone, as many as 80 million people are sickened by foodborne illness each year. Thousands die from illnesses that can be prevented. To reduce risks from foodborne illness in your home, use these tips:

• Shop at a reputable store or food provider; buy fresh foods, canned foods free from dents and produce free from bruises or insect damage.
• Store food promptly; wrap well.
• Use leftovers in a day or two, or freeze them for later use.
• Discard foods that have expired use-by dates.
• Resist the temptation to sample raw foods, such as tasting cookie dough.
• Wash utensils before re-using them. Same goes for cutting boards.
• Choose a meat thermometer and use it regularly.
• Keep the kitchen clean - make sanitizing your kitchen a habit. Mix one tablespoon of unscented laundry bleach with one gallon of warm water; use rubber gloves and a clean cloth to sanitize kitchen surfaces and cutting boards. Commercial kitchen cleaning products also can be purchased. Store sanitizing mixture out of children's reach.
• Wash--or replace--kitchen sponge often. Wash dishcloths in hot water with bleach.
• Keep pets out of the kitchen and/or away from food preparation areas.
• Are you feeling ill? Let someone else do the cooking.

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Summer Food Safety Tips

• Make your stop for food the last stop on your list of chores. The sooner you can get home with your groceries, the better. If you have room in the back seat, it might be cooler, after your air conditioner kicks in, than keeping the groceries in the trunk of your car.
• If it takes a while for you to get home from the grocery store, get one of those cooler bags for your frozen items, or bring a full size cooler with freezer packs and put your ice cream, dairy items, meat, eggs, and other perishables in the cooler for the trip home.
• If your kids (or the adults) snack in the car, make them nonperishable snacks, like nuts and crackers or dried fruit. Cheese sticks left in a hot car are pretty ugly.
• If you are on a road trip and you are taking beverages, stay away from cans of carbonated beverages that could explode in the car. Yuk. Stick with plastic bottled, non-carbonated drinks or juice boxes.
• If you are going on a day trip (or even across town) freeze a couple of bottles of water or sports drinks or lemonade for the trip. If you keep them in a cooler, they'll still be cool for the trip home. We keep a variety of about ten different frozen drinks in the freezer at all times!

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Fruit Smoothies - Fruit Smoothies Recipes

Raspberry Chocolate Smoothie

This is a combination I haven’t tried before but raspberries and chocolate seem like a good combination so maybe it will be as good as I think it should be. Try this chocolate smoothie with a raspberry zing!

Ingredients:

• 1 cup frozen or fresh Raspberry
  
• 1 ripe banana
• 2 tbs. instant chocolate pudding powder
• 1 cup cream soda (yep, cream soda)
• 1 cup milk
• 2 1/2 cups ice

Banana Breakfast Smoothie Recipe

A smoothie for breakfast is a great way to start the day. This breakfast smoothie has a great taste and is, of course, great for you.

Ingredients:

• 1-1/2 cups fat free milk
• 1 peeled and sliced medium banana,frozen – wrap sliced banana in plastic wrap or place in a freezer storage bag – freeze several hours or overnight.
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• Cinnamon for garnish,
  

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The Cool Crowd

It’s hard to beat plain old ice cream as the perfect summer dessert, but these six cool-schooled chefs have done it. And so can you, with just a little advance work (and a gadget or two). It’s worth the effort: When the mercury rises, knowing your freezer is stocked with delectable homemade confections is cold comfort indeed. For pure visual impact, we love the luxurious layered look of chef Patrick Coston’s chocolate-peanut-butter coupe at Ilo. And with local berry season approaching, the time is right for Gary Robins’s frozen strawberry soufflés, crunchy with nuggets of hazelnut praline and redolent of sweet, intensely fragrant fruit. Easy-to-follow recipes for Otto’s luscious lemon gelato and Il Laboratorio del Gelato’s bittersweet-chocolate sorbet are two great reasons to break out your ice-cream maker. Above all, summer is the season to indulge your inner Good Humor–addicted child, which we plan to do from now till Labor Day with watermelon- cucumber Popsicles and squares of banana– crème fraîche ice-cream bars cloaked in chocolate and macadamia nuts—a frozen banana with an Eleven Madison Park pedigree.

Beat the summer heat with a mouth-watering ice cream for dessert!

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10 Top Summer Treats for All Occasions

Strawberry Lemonade

You will need one large pitcher, 10 giant lemons, 2 limes, 1 bottle of strawberry juice, 1 cup of sugar, and 2 to 3 cups of Ice. Now you will take 8 of the lemons and squeeze the juice out of them into the pitcher. Be sure to remove the seeds so they do not go into the pitcher. You can use a stainer if you would like. Now take 3 cups of strawberry juice and poor that into the pitcher with the lemon juice. Then take 2 cups of ice and crush it in a blender on the crush ice setting until its in little chunks. After add the crush ice to the mixer and determine if you need more ice or not. Then slice up the rest of the lemons and limes and add to the Strawberry lemonade for more flavor and as decoration. Now you have an awesome tasty ice cold beverage for your party or cook out that everyone will love!

Homemade Ice Pops

You will need 2 ice cube trays, or Popsicle making kit, 1 box of Popsicle sticks, and as many different juices as you would like. The more juices you have the more varieties you will have for you guest to choose from. You can use soda such as root beer or sprite for a soda pop. Now take your juices and poor them into there trays or Popsicle makers, and then add the sticks into them. Put in the freezer for about 6 hours, or over night, and you've cold your self some ice cold party pops to cool down your guests.

Italian Cucumber Pasta Salad

For this recipe you will need one large seed less cucumber, 1 bottle of your favorite Italian dressing, 1/2 of grated Parmesan cheese, 1/2 of feta cheese, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 box of cooked macaroni pasta. Then you will peel the skins off your cucumber and then slice it in about 1 inch slices. Now cook your pasta and once its cooked cool it under cold water. Now dumb the pasta into a large bowl and add the sliced cucumbers, the bottle of dressing, the 1/2 cup of grated cheese, the 1/2 cup of feta cheese, and the salt and pepper. After that you will need to mix all ingredients together and place your pasta salad in the refrigerate for about an hour to chill. Then take out and serve cold. Thats one more tasty treat for your guest to enjoy!

Cheesy Wrapped Hot Dogs

To do this recipe you will need to get 2 cans of the large Pillsbury crest rolls, 1 package of shredded Cheddar cheese, and a couple of packages of hot dogs. Now unfold the crest rolls and separate each one till you have many different triangles. After take your hot dogs and place one on each of the unwrapped crest rolls. Then once you have the dogs on the crest rolls unwrapped add the a and full of cheddar cheese to the top of them. Then you will need to start wrap up each dog with the cheddar cheese inside of the crescent roll and place onto a cookie sheet. Now you place your cheesy wrapped hot dogs into a 375 degree oven for 10 minutes or until golden brown. After the dogs are done remove them from the cookie sheet and let cool for about 5 minutes, and then serve to your quest with any of your favorite hot dog dressings such as, ketchup and mustard. This is a great way to serve your regular hot dog in a new spunky way. Your quest will love them!

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Peanut Butter Cupful


Creating ice-cream treats is a perfect project for parents and kids to do. Kids are experts at dreaming up great combinations, based on favorite candies or snacks. To keep the ice cream from melting, assemble all the components ahead of time. Then scoop, spoon, dollop, drizzle, and sprinkle away.

Peanut butter and chocolate meet again in this irresistible sundae. To make, spoon hot fudge into a dish, add a scoop or two of vanilla ice cream and lots of peanut butter sauce, then crown with whipped cream and a sprinkling of chopped peanuts. Before starting, you can dip the dish's rim in melted chocolate chips and chopped peanuts.

Beat the summer heat with a mouth-watering ice cream for dessert!

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Fresh strawberry ice-cream for Spring!

Fancy a bowl of springtime-infused, fresh strawberry ice-cream?

This sweet, rich ice-cream is simple and quick to make. It is my entry into this month's Monthly Mingle hosted by. The theme is 'Spring Fruit Sensations' and what can be a better introduction to Spring than bright red strawberries!

Although the plump strawberries recently hit the market it was Kevin's post at Closet Cooking for a strawberry sour-cream bread which served as my kick in the pants to pick some up. Unfortunately, the consistently horrible produce at my local grocery chain left me disappointed as I stared at half-rotten, slightly moldy berries for $3 a quart. Even at this sale price, I was too disgusted to buy them.

Fortunately, there are usually several neighborhood street corners where local farmers set up stands to sell 6-quart flats, so I decided to drive around and find one. It's way more strawberries than I needed, but decided I'd figure out what to do with the leftovers. I found a street vendor near our local park and he only charged $10 a flat (and the berries were MUCH more fresh!).

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yucatecan -style grilled mahi-mahi

Tikinxic—Yucatáns ubiquitous grilled fish—gets a double wallop of flavor: first from a recado rojo (fire-red achiote marinade), then from a wrapping of banana leaves, which help keep the fish moist, prevent it from sticking to the grill, and add their own unique taste.

Beat the summer heat with a mouth-watering ice cream for dessert!

Ingredients:

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine

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rhubarb and strawberry compote with fresh mint

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

Ingredients:

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

Beat the summer heat with a mouth-watering ice cream!

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grilled citrus chicken under a brick

This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you.

Ingredients:

1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 33/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray

Beat the summer heat with a mouth-watering ice cream!

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Tips to Make Your Summer BBQ a Success

Nothing is more annoying than a BBQ gone bad. Here are some tips on making all of your summer cookouts a success.

Grill Safety

• When lighting a propane grill always make sure the lid is open before lighting
• Make sure your grill is a safe distance from all combustible items like wood fences or dried leaves
• Never move a grill while it is hot
• Always keep a water filled spray bottle at hand to control unwanted flare ups
• When using a charcoal grill, never add briquettes while cooking and never empty ashes while they are still hot. .
• Never store propane tanks indoors. .
• Always shut propane off before turning off controls
• Never use kitchen towels to lift foods while cooking. They hang and can easily catch fire.

Best Beef Choices For Grilling

• Rib and Rib eye steak
• T-bone steak
• Flank steak
• Sirloin steak

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provencal fish soup with saffron rouille

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!

Ingredients:

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

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passover lemon cheesecake

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!



Ingredients:

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick unsalted butter, melted and cooled slightly

For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar

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octopus salad

Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil and lemon.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!

Ingredients:

2 pound frozen octopus, thawed and rinsed
1/3 cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
1 carrot, halved lengthwise and very thinly sliced crosswise
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon fine sea salt

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lemon crostata

A zingy lemon tart gains an Italian accent with a crisp, almond-perfumed crust.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!


Ingredients:

For pastry dough
3/4 cup whole almonds with skins
(1/4 pound), toasted and cooled
2 cups all-purpose flour, divided
11/4 sticks unsalted butter, softened
1/2 cup sugar
1 large egg, lightly beaten

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Beef and Broccoli Stir-Fry

Chinese noodles, available in the Asian section of most supermarkets, are a delicious accompaniment. You can also serve the stir-fry over white or brown rice.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!

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Butternut Squash Tortellini with Brown Butter Sauce

Squash Tortellini:
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese

After a hearty full meal, have a mouth-watering ice cream for dessert!

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Accent Salads With Flavor and Nutrition

(Family Features) - Baseball players aren't the only ones who benefit from spring training - grilling enthusiasts can, too. Many people neglect their grills during the winter. But, as the days begin to get longer again and daylight saving time allows for more fun in the sun, it's time to swing into grilling season. In fact, the extra hour of daylight means more practice time for baseball players and grilling gurus alike. It's never too early to light up some charcoal and share game-winning moments with friends and family while enjoying great food.

World champion shortstop Ozzie Smith believes that even seasoned players need a little pre-season warm-up. Nearly as passionate about charcoal grilling as he is about baseball, Smith said, "I tend to grill year round, but when the teams head to camp, I know it's time to step up my game. Many people wait until summer to grill, which is a shame because, as in all sports, practice makes perfect."

After a hearty full meal, have a mouth-watering ice cream for desert!

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Coconut Pecan Cake with Chocolate Ganache and Coconut Filling

Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
If you serve this cake as a Valentine's Day dessert, bake the layers in two nine-inch heart-shape cake pans.

Makes 1 nine-inch layer cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)

After a heart meal, have yourself a mouth-watering ice cream for desert!

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