Tag Archives | Lou Seibert Pappas


The Incredible Edible Egg

Nature has given us the gift of a miraculous culinary ingredient.  What would a cook do without eggs?  It may well be the most versatile ingredient in the kitchen, and an almost perfect food.  It’s everything in one little package –  low in calories, high in protein, and contains calcium, iron, riboflavin, and vitamins A and D.  Not […]

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Biscotti: What is Coffee without It?

These crunchy, twice-baked Italian cookies have become a familiar sight at coffee shops to have with steaming cups of cappuccino, but are also just as good with wine or served with a creamy gelato.  My daughter Kara used to enjoy a caffelatte (coffee with hot milk) with anise-flavored biscotti when she lived in Sicily.  She is still […]

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The Comforting Aroma of Cinnamon

The aroma of cinnamon instantly transports me back to childhood days of waking up to my grandmother’s cinnamon rolls.  It’s such a warm and fragrant spice that permeates the kitchen and tantalizes the taste buds.  Cinnamon has been a prized ingredient as far back as 2700 B.C.  It is one of the earliest spices mentioned in […]

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Chutneys and Relishes

With the abundance of fresh produce this summer, I will probably be talking frequently about many of the canning and preserving books I have in my library.  This one is a favorite; it’s a small book filled with big flavors.  Every cook knows that a spoonful of chutney or a dollop of relish can take any dish to […]

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