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 […]
Tag Archives | Lou Seibert Pappas
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 […]
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 […]
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 […]
