Seasonal

Daily menus and recipes most suited to every season: light cooking, usually grilling, baking or steaming, in the warmer season; rich sauces, baking or stewing, when it is cold.

Although modern agriculture and grocery shops make produce available for the most part of the year, food has a seasonal best, when it peaks in flavor and nutritional value.

Seasonal eating not only caters for the four seasons, but alsot for traditional seasonal celebrations.

  • Spring   ( 5 Articles )

    Spring is the season for renewal. Not only it is full of new, tender vegetables, but as the days war up, it calls for a lighter fare than the previous season.

  • Summer   ( 8 Articles )

    Summer is the season for outdoor grilling and recipes to eat cold.

  • Autumn   ( 8 Articles )

    Autumn, the Fall season.

  • Winter   ( 2 Articles )

    The cold outside makes to favor warm food, warming drinks and full meals.

  • Holiday Season   ( 6 Articles )

    The Holiday Season opens with the run up to Thanksgiving, and goes on to the Christmas celebrations. It does not end with it. There are many other celebrations around -Hannukah or Kwanza, to name some- and the festive mood is impossible to escape.

  • Halloween   ( 1 Articles )

    Halloween has its own food code.

  • Valentine Day   ( 3 Articles )

    Celebrating Valentine's Day has become a established tradition.

A Hint of Herbs

Bay leaf tastes like slightly bitter pepper, with a resinous note. Use in stews, broths, marinades, pickles and in your bouquet garni. Matches well with lentils or beans.
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Choice Tidbits

Get your preparation done, mix some exciting rub, treat yourself to some magnificent barbecue sauce, then gather your family and friends for a fantastic cookout. Unhappily, you also got some unwanted guests, insects. Bugs are plaguing you.
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Seasonal

Autumn flavors are warm and comforting and what could be more comforting than a chicken dish?
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Full of Flavor

Fiery, piquant flavor with some notes of citrus. Widely used in Chinese cuisine, especially Sechuan, in pork or duck dishes or their spiced salts, or to add spiciness to soups, noodles and rice.

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