Posted on February 28, 2018 by Wholespice
Among the most versatile foods we know is the humble potato. This accommodating vegetable, along with its cousins in the sweet potato family, can be prepared in just about any manner you wish. Grilled, roasted, fried, mashed, hashed, baked — the possibilities are virtually endless. Continue reading
Posted on December 30, 2015 by Wholespice
This refreshing Greek dip, a healthy appetizer served with pita, doubles as a sauce for grilled or roasted meats — especially Continue reading
Posted on December 15, 2015 by Wholespice
For home cooking at its most satisfying and basic, we turn to chicken. Seasoned with savory herbes de Provence and healthy spices like turmeric and garlic, this week's dish pairs beautifully with a crisp salad and almost any vegetable you can name. Continue reading
Posted on November 18, 2015 by Wholespice
Here in the Napa Valley we’re lucky enough to have a year-round growing season for many culinary herbs, including sage. One small sage plant in your garden will quickly grow tall and wide, producing plenty of fresh leaves for you to pick at will. Continue reading
Posted on August 19, 2015 by Wholespice
It’s hard to imagine a way to make butter better. What could be simpler or more mouth-pleasing than this essential dairy fat? But while butter can’t be improved, it can be enhanced. Continue reading
Posted on June 11, 2015 by Wholespice
One of the classic French culinary herbs, tarragon has a long and illustrious pedigree. Its very name, Artemisia dracunculus, evokes ancient, even mythical times: Continue reading
Posted on January 16, 2015 by Wholespice
In certain culinary circles, fennel pollen has garnered much attention as being a secret trendy ingredient. In fact, some equate this delicately flavored gold dust as an incredibly powerful spice with the zing of licorice, honey and citrus and nearly as valuable as gold dust. Continue reading
Posted on January 16, 2015 by Wholespice
Time and time again, one of the most versatile and widely used herb by humans has been, and still is thyme. This small, low-growing shrub with its curled leaves has been used by the Ancient Egyptians for embalming purposes, the Ancient Greeks used it in their baths, and for burning incense, and when the Romans came in to power, it was believed that they were responsible for spreading this wonderful herb throughout Europe; and the many applications for the wondrous herb has never stopped. Continue reading
Posted on January 15, 2015 by Wholespice
I just cant get enough of this great spring weather and for good reason, this is the time when so many amazing herbs are in full bloom, and one in particular is rosemary, which in my recipe book is a real super-star!
Posted on January 14, 2015 by Wholespice
Who hasn't enjoyed the fresh taste of mint in yummy Peppermint Patty, or chewing gum, breath-mints, mint tea, and in those crazy delicious mint juleps? I, for one, will always be in love with the familiar taste of mint in Moroccan tea that I became accustomed to drinking when I was a young child.
Mint is believed to have had its origins in Asia and the Mediterranean region. In many ancient cultures, serving mint tea was a symbolic gesture as a sign of hospitality when friends and guests would visit. And it is still the tradition in the Middle East for mint tea to be served to guests on their arrival. Continue reading
