How to Cook Rice Right
by Niki Singleton
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe
for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be
added to it before boiling, or broth (a plain soup) can be used in place of water. Barbecue Success With The Rule Of Thirds
by Les Brand
Ever been to a barbecue party where the ‘chef' placed as much food as he could possibly fit onto the barbecue grill, every so often stabbing the food with a fork and juggling it around so that it cooks evenly? Ever noticed how, within a few minutes, the flames start gently flickering under the food, the chef proudly standing back admiring the char grill effect that he's creating? Ever notice the panic that sets in when the flames suddenly leap up and around the food burning it black on the outside and leaving it raw on the inside? Low Fat Fallacy
by Jim Foster
I guess we all know that obesity is at epidemic levels. It's drummed into us from all angles. Isn't it strange that we have the biggest range of low-fat foods available but we keep getting fatter? A Little Secret Your Dentist Doesnt Want You To Know
by Ma.Kushner
Most dentist, particular those who specialize in cosmetic dentistry love it when you drink coffee & tea. Why? Your making them wealthy! Because all coffees and teas contain tannic acid. Tannic acid, the bitter compound in coffee and all forms of tea can cause yellow or brown stains when it combines with other particles on your teeth. Garlic As A Second Language
by Marjorie Dorfman
Garlic As A Second Language... "Three nickels will get you on the subway, but garlic will get you a seat." ~Old New York saying. Spanish Food - The Perfect Paella
by Linda Plummer
Looking for a traditional Spanish recipe? Without doubt, the
best-known is going to be the prodigious paella ... that tasty,
adaptable, gregarious dish famed throughout Spain and the World. Spanish Food - How To Prepare Boquerones
by Linda Plummer
Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with "tapas" at a
welcoming bar. Russian Tea drinking - The beginning
by Alexander Geida
It is believed history of Russian tea drinking tradition have began at 1638. Farm To Market Days
by Rondi Hillstrom Davis
Summer may begin in June but, for many parts of the country, gardens don’t reach their peak until August. Modern grocery stores manage to keep us satisfied with produce year round, but there is nothing like the flavor of farm fresh tomatoes, peaches, or sweet corn. And there is nothing like the experience of buying from local growers who are proud of their wares. The Secret To Making Perfect Chili Fit For A King
by John Foutz
Two wonderful cooking secrets. The first secret will allow you to make perfect chili everytime. The second will make it fit for a king. Spanish Food - How To Make Spicy Gazpacho Soup.
by Linda Plummer
Home-made soups are so tasty and healthy, but who feels like slaving over a hot stove during the summer months? So ... try this tasty gazpacho soup - no cooking and refreshingly ice-cold to drink! Digging Up Earthnuts (Conopodium Majus)
by Simon Mitchell
The custom of grubbing for Earthnuts, or Pignuts is as ancient as mankind itself.As the earthy taste hits the senses you are drawn more completely into contact with the nature around you. A true 'pomme de terre'. Wild Watercress Soupt (Nasturtium officinale)
by Simon Mitchell
Wild Watercress soup is a delicious and nutritious recipe with the leaves available in spring and early summer. Watercress is rich in Vitamins A and C, iron, iodine and phosphorus and is used in complementary medicine. The French Paradox
by Simon Mitchell
The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation’s ‘risk group’. Rosemary flower candies (Rosemarinus officinalis)
by Simon Mitchell
Leave your tic-tacs at home. This medicinal plant provides delicious mouth fresheners to integrate into a balanced healing diet. Rowan Jelly (Mountain Ash - Pyrus aucuparia)
by Simon Mitchell
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore ! Tayberry Jam
by Simon Mitchell
The taste of Summer, bursting with flavour and anti-oxidant effects. Tayberries are a Raspberry / Blackberry cross that combines the best of both. Big, succulent fruits that crop early. Blackberries were eaten even in Stone Age times, pips from the fruit were found in the stomach remains of a Neolithic man preserved in clay in Essex. Alfredo, And Who On Earth Was He?
by Anna Maria Volpi
If you ask for pasta with Alfredo sauce at a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous “Italian sauces” for pasta unknown in its country of origin? The answer is simple: because in Italy an Alfredo “sauce” doesn’t exist. Counting Carbs With Wine
by Bob Skilnik
The recent health claims that wines have antioxidants in them that may block free radicals, prevent heart disease, cancer, and other conditions associated with aging seems to have some validity. What low-carbohydrate dieters are most concerned about with wine, however, is its carbohydrate count, loosely a function of the wine's residual sugar content. London Broil - Garlic
by Eric Smith
A delicious, hearty garlic infused London broil your
family and friends will rave about. I like how cool the slices of garlic appear within the meat and how good it
really tastes. | 
