"Food ways" is an expression that dates back to 1946. It refers to the eating habits and culinary practices of a people, region, or historical period. This blog shares finds for foodies and food lovers - curated content from around the web, sharing the ways we all like to enjoy our food! Food history, recipe sharing, and all things food-related. This foodie blog is aimed at newbie cooks or beginners. But everyone is welcome!
When this foodie blog was started back in 2016, I made it clear that "its purpose is to share food finds for food lovers, recipes, cooking tips, and all things foodie!" Staying true to the purpose, it's been almost 10 years, and as they say: Time flies when you're having fun! This blog post includes recipes to encourage you to eat your fruits and veggies and a link to an informative article published by the American Cancer Society for reducing the risk of cancer.
11 Best Indian Mango Recipes To Try At Home| food.ndtv.com : The best of our Indian mango recipes for you to try at home. Let's just agree that the primary reason for most of us to wait for the peak summer season is only the…
I used to watch cooking shows for meal ideas. But today I experimented with the Free ChatGPT tool, and it generated six (6) easy recipes. I am very pleased with the results. Hope my blog visitors are too!
(P.S. You might want to write them down. Most things are digital these days, but sometimes technology doesn't work. Also, you could give them to a friend who decided to go off the grid. LOL. Always think old school. 😊)
I watched a Korean drama series, and the chef said gochujang was her special secret ingredient. She carried a tube of it in her pocket. I couldn't believe this was the first recipe that popped out!
A huge trend thanks to Korean-inspired comfort food.
Toss spaghetti with butter, garlic, a spoon of gochujang, soy sauce, and a splash of pasta water
Finish with parmesan and scallions
Optional: add shrimp or crispy mushrooms
👉 Ready in ~20 minutes, deeply savory with a spicy kick
🌮 (2) Smash Burger Tacos
I live in Texas. There's no such thing as a bad taco!
DID YOU KNOW a taco once traveled to space?
Astronaut José M. Hernández brought tortillas to space because tacos are easier to eat in zero gravity than bread. Bread crumbs float everywhere, but tortillas stay intact, so NASA started using them for meals on the Space Shuttle. You could say tacos are astronaut‑approved food (like Tang).
A mashup that went viral for a reason
Press seasoned ground beef directly onto a tortilla
Cook the beef side down in a hot pan
Flip, add cheese, then top with lettuce, pickles, and sauce
👉 Fast, crispy, and way less effort than full burgers
🍜 (3) Coconut Curry Ramen
OK! I'm very pleased with this recipe because there was a Chinese restaurant I frequented, and one of my favorite dishes was the "Coconut Curry Shrimp". Just add shrimp to this recipe. I would leave the soft-boiled egg. But that's just me.
A glow-up version of instant noodles
Simmer instant ramen (ditch the packet or use half)
Add coconut milk, curry paste, garlic, and ginger
Toss in spinach and a soft-boiled egg
👉 Comfort food that feels elevated but takes ~15 minutes
🥗 (4) Green Goddess Grain Bowl
This one is for people looking for quinoa recipes. I confess. My local grocery has ready-made quinoa dishes, so I never bothered to make my own.
Bright, herby, and very “wellness-core.”
Base: quinoa or rice
Add roasted veggies + avocado
Blend herbs, yogurt, lemon, and olive oil for dressing
👉 Light but filling, great if you want something fresh
🍗 (5) Hot Honey Chicken Cutlets
Heat and honey? Say no more. I'm all in!
Sweet-spicy is everywhere right now
Pan-fry thin chicken cutlets
Drizzle with honey + chili flakes (or hot honey)
Serve with a quick salad or flatbread
👉 Big flavor, minimal prep
🫓 (6) Cottage Cheese Flatbread
Flatbread is like the funnest food ever made! Agree? Flatbread is so old ~ How old is it? ~ Archaeologists found a 14,000‑year‑old flatbread in Jordan, baked by hunter‑gatherers 4,000 years before farming even existed. And of course, different cultures have different names for this food ~ naan, injera, pita, lavash, tortillas. No matter. It's all good.
This is the last post in our 3-part series discussing the best vegetables, fruits, and herbs to plant during the month of May. Hope you have enjoyed Part 1 and Part 2 of this content.
Art generated using the free CoPilot art tool
Herbs to Plant in May
Herbs adore warm weather and grow quickly, making them perfect for
May planting.
BASIL
Harvest window:Late June onward;
pinch regularly for continuous growth.
Mentioned in the Bible?: Basil isn’t mentioned in the Bible.
Traditions linked to Christianity but not commanded by Jesus or the Apostles: The association between basil and the True Cross comes primarily from the Eastern Orthodox Church, Greek Orthodox tradition, and Byzantine communities. In these traditions, a legend says that basil grew around the site where St. Helena discovered the True Cross in the 4th century.
Myth: In medieval Europe, basil was associated with dragons and scorpions. Some believed smelling basil would cause a scorpion to grow in your brain — a superstition that lasted centuries.
Legend: In India, holy basil (tulsi)
is sacred and believed to be the earthly form of a goddess.
OREGANO
Harvest window:Mid-summer through fall.
Mentioned in the Bible?: Oregano is related to hyssop, a cleansing herb mentioned frequently in the Bible. In
Psalm 51:7, David says, “Purge me with hyssop,
and I shall be clean.”
Myth: Ancient Greeks believed oregano was created by Aphrodite as a symbol of joy. Newlyweds wore oregano crowns to bless their marriage.
Legend: It was planted on graves to bring peace to the dead.
Harvest window:Mid-summer onward;
thrives in heat.
Mentioned in the Bible?: Thyme grew throughout the ancient Near East and was used for purification and incense. While not named directly, it’s often associated with the aromatic herbs used in temple rituals.
Myth: In medieval Europe, thyme was believed to help one see fairies. People carried thyme in pouches or planted it near gardens to attract them.
Legend: Roman soldiers bathed in thyme to gain courage before battle.
My #foodie posts.
Thyme: The Herb of Courage: Its Use for Cooking and Medicine medium.com/foodie-luv/t...
#Herbs And #Spices
#Food #FoodHistory
Harvest window:Late June, but bolts quickly in heat—plant in partial shade for longer life.
Mentioned in the Bible?: Coriander is explicitly mentioned in Exodus 16:31, where manna is described as “white like coriander seed.” It symbolizes God’s miraculous provision.
Myth: Coriander seeds were found in the tomb of Tutankhamun, leading some to believe it was a sacred plant meant to accompany souls into the afterlife.
Legend: Ancient healers believed coriander could bring love and passion when added to wine.
Mentioned in the Bible?: Parsley isn’t mentioned in the Bible, but in Jewish tradition it plays a role in the Passover Seder, symbolizing new life and spring.
Myth: In Greek mythology, parsley sprang from the blood of Archemorus, a child whose death foretold doom.
Because of this, parsley was associated with both death and victory.
Legend: Romans believed parsley could protect against intoxication and wore it as garlands during feasts.
Planting in May gives you a garden that thrives physically and
practically overflows by midsummer. With warm soil, reliable
sunshine, and the full growing season ahead, your vegetables, fruits,
and herbs get the best possible start. Have you been inspired? Are
you dreaming of juicy tomatoes, fragrant herbs, or sweet summer
melons? May is your green light month. Thanks for reading.
(P.S. Don't feel bad if you don't have a backyard. Many of these vegetables, fruits, and herbs can be grown successfully in containers.)
*****
REFERENCES/SOURCES:
The Bible. Authorized King James Version, Oxford
UP, 1997.
Dalby, Andrew. Food in the Ancient World from A to Z.
Routledge, 2003.
Davidson, Alan. The Oxford Companion to Food. Oxford UP,
2014.
Foster, Nelson. “The Three Sisters: Corn, Beans, and Squash.”
Native American Food Plants: An Ethnobotanical Dictionary,
edited by Daniel E. Moerman, Timber Press, 1998.
Graves, Robert. The Greek Myths. Penguin Books, 2017.
Hageneder, Fred. The Meaning of Trees: Botany, History,
Healing, Lore. Chronicle Books, 2005.
Kritsky, Gene. The Tears of Re: Beekeeping in Ancient Egypt.
Oxford UP, 2015. (Referenced for Egyptian agricultural myths,
including melon lore.)
Leeming, David. The Oxford Companion to World Mythology.
Oxford UP, 2005.
Moerman, Daniel E. Native American Ethnobotany. Timber
Press, 1998.
Nash, George. Fairy Lore: A Handbook. Reaktion Books,
2022. (Used for thyme and fairy related folklore.)
O’Shea, Stephen. The Perfect Heresy: The Revolutionary Life
and Death of the Medieval Cathars. Walker & Co.,
2001. (Referenced for medieval herb superstitions, including
basil.)
Riddle, John M. Ancient and Medieval Herbal Medicine: Theory
and Practice. Duke UP, 1992.
Rupp, Rebecca. How Carrots Won the Trojan War: Curious (but
True) Stories of Common Vegetables. Storey Publishing,
2011. (Used for tomato, cucumber, and bean folklore.)
Simoons, Frederick J. Plants of Life, Plants of Death.
Univ. of Wisconsin Press, 1998. (Referenced for parsley’s Greek
funerary associations.)
Turner, Jack. Spice: The History of a Temptation. Vintage
Books, 2005. (Used for pepper mythology and ritual uses.)
Zohary, Daniel, et al. Domestication of Plants in the Old
World. Oxford UP, 2012. (Used for historical origins of
Biblical era crops.)
Continuing from Part 1, where we discussed the best Vegetables to plant during the month of May. Below is Part 2 of 3: Fruit.
Art generated using the free CoPilot art tool.
Best Fruits to Plant in May
Some fruits take longer to establish, but May is still a great
time to get them started.
🍓Strawberries (everbearing or day-neutral)
Why plant in May:
They settle in quickly and can produce the same year.
Harvest window:Mid-summer through fall for everbearing types.
Mentioned in the Bible?: Strawberries aren’t mentioned in the Bible, but within Catholic and Anglican traditions during the Middle Ages and Renaissance, they came to represent righteousness and spiritual purity due to their heart shape and sweetness.
Myth: In Native American legend,
strawberries grew from the ground where the tears of a woman fell after a quarrel with her husband — the berries helped reunite them.
Legend: In medieval Europe, strawberries symbolized perfection and righteousness; they were carved into church altars and pillars.
🍉Melons (cantaloupe, watermelon)
Why plant in May:
They require warm soil and long growing seasons.
Harvest window:August through early
September.
Mentioned in the Bible?: Melons appear in
Numbers 11:5 alongside cucumbers. The Israelites remembered melons from Egypt, associating them with refreshment and abundance.
Myth: In ancient Egypt, melons were believed to have sprung from the tears of the god Ra.
Legend: Some Middle Eastern folklore claims melons were the first fruits cultivated after the Great Flood.
Raspberries & Blackberries
Why plant in May:
Canes establish well in warm soil.
Harvest window:Next year,
though some varieties give a small fall crop.
Mentioned in the Bible?: While not named directly, brambles and thorny berry bushes appear symbolically. In
Judges 9:14–15, the bramble is used in a parable about leadership, representing humility and caution.
Myth: In Greek mythology, raspberries were originally white. They turned red when the nymph Ida pricked her finger while picking berries for baby Zeus.
Legend: In Celtic lore, blackberries were avoided after Samhain (late autumn) because they were believed to be claimed by mischievous spirits.
Please continue to Part 3. We will be discussing the best herbs to plant in May.
May is prime planting season for warm-weather crops,
and if you choose the right fruits, vegetables, and herbs, you can
enjoy harvests from late June through early fall.
May is a gardener’s sweet spot: warm soil, long days, and the
promise of a generous summer harvest. But beyond the practical
benefits, many of the fruits, vegetables, and herbs we plant today
have deep roots in Biblical history, and also myths and legends.
What is Best to Plant in May for a Bountiful Summer Harvest?
Your gardener’s guide to fruits, vegetables, and herbs that
thrive when planted in May.
May is one of the most forgiving months for gardeners. The soil
has warmed, the threat of frost has passed in most regions, and long
sunny days give plants exactly what they need to take off. If you’re
dreaming of a lush garden and baskets of homegrown produce later in
the season, May is your moment.
Food Ways will share a 3-part curated list of the best fruits,
vegetables, and herbs to plant in May.
Below is Part 1
of 3: Vegetables.
Image generated with free AI-art tool.
Best Vegetables to Plant in May
Warm-season vegetables love the rising temperatures and longer
daylight hours. These crops thrive when planted now:
🍅 Tomatoes
Why plant in May:
They need warm soil and warm nights.
Harvest window:Late July through
September, depending on the variety.
Mentioned in the Bible?: Tomatoes are not mentioned in the Bible — they originated in the Americas. Their
absence is a reminder of how much agriculture expanded after
Biblical times. Many gardeners enjoy noting which foods are “Old
World” and which arrived later.
Myth: In 18th-century Europe, tomatoes were called “love apples” (pomme d’amour). People believed they had aphrodisiac powers because of their bright red color and heart-like shape.
Legend: Some Europeans feared tomatoes were poisonous because aristocrats who ate them on pewter plates sometimes got sick — the plates, not the tomatoes, were the culprit.
🫑🌶️Peppers (bell, sweet, hot)
Why plant in May:
They’re heat lovers and slow starters, so May gives them a strong runway.
Harvest window:Late July through
October.
Mentioned in the Bible?: Like tomatoes,
peppers are New World crops. Their modern popularity contrasts with the spice blends of the ancient Near East, which relied on herbs rather than peppers for heat.
Myth: In parts of Central and South America,
peppers were believed to ward off evil spirits. Hanging chili peppers near doorways was thought to protect the home from harm.
Legend: The Aztecs used peppers in rituals to invoke rain and fertility.
🥒Cucumbers
Why plant in May:
They germinate quickly in warm soil.
Harvest window:Late June through
August.
Mentioned in the Bible?: Cucumbers are mentioned in Scripture. In Numbers 11:5, the
Israelites remember eating cucumbers freely in Egypt. They symbolize longing for comfort and abundance during hardship.
Myth: Ancient Romans believed cucumbers could cure everything from poor eyesight to scorpion bites. Emperor
Tiberius supposedly demanded cucumbers year-round, leading to the invention of early greenhouse technology.
Legend: In some Slavic traditions, cucumbers were considered sacred and were used in fertility rituals.
Squash & Zucchini (Gourds)
Why plant in May:
These vigorous growers explode with warm weather.
Harvest window:Early July through
September.
Mentioned in the Bible?: Squash is another
New World plant. However, gourds — a related plant — appear in the Bible. In Jonah 4:6, God provides a gourd plant to shade Jonah, symbolizing divine compassion.
Myth: In Native American folklore, squash is one of the “Three Sisters” — corn, beans, and squash — three crops that grow best together and symbolize cooperation and harmony.
Legend: Some tribes believed squash seeds were gifts from the gods to ensure survival.
Green Beans (bush or pole)
Why plant in May:
They sprout fast and love heat.
Harvest window:Late June through
August.
Mentioned in the Bible?: Beans appear in
Ezekiel 4:9, where God instructs Ezekiel to make
bread from wheat, barley, beans, lentils, millet, and spelt. Beans
represent sustenance during difficult times.
Myth: In ancient Greece, beans were
associated with the dead. Pythagoras forbade his followers from
eating them, believing beans contained the souls of the departed.
Legend: In some cultures, beans were thought
to bring good luck when planted on certain days of the lunar cycle.
Corn (maize)
Why plant in May:
Needs warm soil to germinate and plenty of sun.
Harvest window:Late July through
September.
Mentioned in the Bible?: “Corn” in the
King James Bible refers to grain like wheat or barley, not maize.
True corn (maize) is a New World crop. Still, planting it today echoes the Biblical theme of grain as a symbol of provision and blessing.
Myth: In many Native American traditions,
corn is a sacred gift from the Corn Mother, a goddess who sacrificed herself so her people could survive.
Legend: The Cherokee tell of Selu, the First
Woman, whose body produced corn to feed her children.
Please continue to Part 2. We will be discussing the best fruits
to plant in May.
Eat like zee French!! Better yet. Just eat the appetizers.
Have you been tasked with meal planning and preparation for the holidays?
My advice to you? Eat like they do in France.
Michey LM is a fellow freelance writer, and the information contained in an article she published inspired this “two cents”. She has chosen to unpublish her content; however, learning about this delicious cuisine has me yearning (or craving) for everything French!!
A typical meal in France has 5 (or 7) components or courses. The first course consists of appetizers (or aperitifs). For me, it's perfectly alright to make them my entire meal!! Examples of French cuisine appetizers include herbed cheese spread, Amiens pates (duck pate), fish soup, and a dish called pissaladiere. There are plenty more. The first two on the list are the most satisfying to my taste buds. But more than happy to taste and sample all the other entrées too! Learn more about this wonderful food that you would probably enjoy so much, you would be perfectly fine with skipping the rest of the meal. :)
Here is a variation of the courses:
Apéritif,
Hors d’Oeuvres,
Soup,
Main Dish,
Salad,
Cheese,
Dessert.
But no matter the number of courses, the meal usually begins with the apéritifs / hors d’oeuvres. Americans would call this part of the meal the appetizers. I would be perfectly satisfied just eating the appetizers. Some people skip the meal and go straight to dessert. I wouldn’t skip. I would just start at the beginning of the meal and never graze any further!
I’ll make a confession. I have always envied the French. For me, any time a group of people can enjoy eating cheese (one of my favorite foods), cook their food with butter and/or cream, and not have a problem with their weight, I call that an “art”. Besides that, I say there must be a reason why many world-class chefs (such as popular Asian TV chef, Ming Tsai) go to cooking school in France. There are many interesting links to be found around the web that discuss the art of eating like the French. Here are a few.
I can smell nutmeg, apples, and cinnamon. I can sprinkle a little powdered pumpkin spice or a dash of plain old cinnamon in my morning cup of coffee. For an evening meal, I can enjoy a hearty bowl of butternut squash soup or cook up a stew chock-full of root vegetables and meat, made with that special secret ingredient: cinnamon.
In the United States, people associate cinnamon with the autumn season and/or the Christmas holidays. But for me, any time is a good time to enjoy cinnamon.
😍
Shining the spotlight on one of my favorite warming, feel-good spices. Cinnamon!
DID YOU KNOW?
Cinnamon used to be more valuable than gold.
"The woody, warming spice we sprinkle with abandon on top of baked goods and specialty coffees is native to Sri Lanka, Myanmar, and India. But very few people knew where cinnamon came from when merchants first began selling spices throughout Europe, Asia, and Africa as far back as 3,000 years ago — and spice traders capitalized on that lack of knowledge to charge high prices. The stories they told sound wild now, but they once made cinnamon more precious than gold. ..."
Soft, chewy sugar cookies rolled in cinnamon sugar, snickerdoodles
are a cozy American classic with a signature tang from cream of
tartar. Their warm spice and crackly tops make them a nostalgic
favorite across generations.
Silky pumpkin soup often features cinnamon to enhance its natural
sweetness, creating a comforting bowl enjoyed from North America to
the Middle East. The spice adds depth and warmth, especially in
autumn-inspired versions.
A hallmark of American baking, apple pie relies on cinnamon to
bring out the fruit’s brightness and aroma. The spice blends with
apples to create a filling that’s both sweet and warmly spiced.
Cinnamon is the star of many coffee cakes, swirled through the
batter or layered as a crumbly streusel. This beloved treat appears
in variations around the world, often served with tea or coffee.
In Middle Eastern and Mediterranean cuisines, baklava layers crisp
phyllo with nuts scented with cinnamon, then soaks everything in
fragrant syrup. The spice adds warmth that balances the dessert’s
sweetness.
A celebrated South Asian rice dish, biriyani uses cinnamon sticks
as part of its aromatic spice blend, infusing the rice and meat with
deep, layered flavor. The result is a fragrant, festive centerpiece.
Cinnamon often appears in Chinese and Southeast Asian roast duck
marinades or spice rubs, adding gentle sweetness that enhances the
rich, fatty meat. The spice helps create a beautifully aromatic,
lacquered finish.
This was published in a Fine Cooking magazine a couple of years ago. I was so excited to have found a relatively easy yet very flavorful noodle soup for my family. My husband (the ultimate food critic) loves this and doesnt mind eating it for days.
Don't you love it when you're listening to the weather forecast and they announce when the first day of a season will begin? I do. Even though spring is my favorite season, I get excited when they announce that summer will begin. Summertime means summer fruit!
Summer fruit just brings out everyone’s inner foodie, doesn’t it? One person is Team juicy‑watermelon‑drip‑down‑your‑arm, another is Team perfectly‑ripe‑peach, and someone else is fiercely loyal to their icy popsicle stash. Whether you’re Team creamy popsicles or Team icy popsicles, Team fruit‑chunks‑inside or Team silky‑smooth blends, there’s something fun about picking a side and celebrating the flavors that make summer feel like summer. I love summer fruit. My favorite is nectarines. I also love popsicles and found some recipes for you to enjoy your summer fruit as a popsicle.
Cold and sweet. It’s the perfect treat for a hot summer’s day or night! Don’t you think so?
**
I rounded up some fun summer‑fruit inspiration from around the web — recipes, tips, and a few sweet treats that made me smile. These video creators and tweeters have some of the most refreshing ideas for making the most of summer fruit.
Matthew Kaplan is an Editor for FaveDiets.com(now called RecipeLion), a popular online resource for healthy recipes and healthy cooking tips. FaveDiets.com is now called FaveHealthyRecipes, and it is still a fantastic place for lots of healthy cooking recipes to help you! The article presented below is available for publication and use by anyone.
**Salt didn't make the list. But we were so happy to see black pepper among the chosen ones. :) Everyday Exotic Spices follows FaveHealthy Recipes on Pinterest.
How To Use Spices: The 10 Best Spices for Healthy Cooking
For an easy and guilt-free way to add flavor to any recipe, use food spices. Even the largest amount of the top spice of your choice in a dish transforms a recipe from blah to ta-da! Let this spice list show you how to use the best spices to add tons of flavor without adding calories.
(1) Black Pepper - Crisp, slightly spicy and unbelievably versatile, it is no large wonder that black pepper is the most common spice in the world. Black pepper is a great way to add a touch of heat and a bright aroma to just about any sort of savory application, from eggs and salads to rice and beef. To get the most flavor out of black pepper, freshly grind whole peppercorns using a pepper mill.
XQXQ Wood Salt & Pepper Mill Set, Pepper Grinders, Salt Shakers with Adjustable Ceramic Rotor- 8 in -Pack of 2 (2) Cinnamon - Cinnamon is one of the best spices around because of its surprising versatility. One of the more potent of the essential spices, only a little cinnamon is needed to bring its trademark dense and rich flavor to a dish. Classically associated with the list of spices used in dessert, cinnamon is a great addition to savory rice and Indian dishes.
(3) Cumin - Another popular food spice, cumin has a rich smoky flavor that works well in a variety of dishes, particularly Mexican and Indian recipes. Cumin is one of the best spices for cooking because it can be added to a wide variety of recipes.
(4) Coriander - Coriander is one of the most unique spices in that when this seed is planted, it becomes the herb cilantro. However, considering coriander brings a bright, warm, almost citrus flavor to a dish, the seed tastes nothing like the herb. Coriander works best in a recipe as a contrast to the heavier smokey flavor of cumin or as a compliment to orange and lemon flavors.
(5) Cloves - Extremely aromatic and slightly sweet, cloves are the top spice that contributes to the distinctive smell of Indian food. Cloves, whether whole or crushed, have a strong flavor and are best used in large amounts. Sprinkle a pinch of crushed cloves in your coffee or tea to add a bright chai flavor.
(6) Cayenne Pepper - If you want to add a lot of intense spicy heat to a recipe, cayenne pepper is the top spice of choice. A tiny bit goes a long way, making cayenne pepper one of the best spices for transforming the flavor of a dish. Great in a whole host of recipes where you want a spicy kick, try mixing it up by adding a touch of cayenne pepper to your sweet chocolate recipes.
(7) Turmeric - While traditionally used in curries and Indian-style recipes, turmeric is one of the best spices for adding color and aroma to a dish. Add turmeric to your spice list next time you make rice or soup. Plus, turmeric has a whole host of medicinal benefits, including as an anti-inflammatory.
(8) Paprika - Essentially just dried and crushed red bell peppers, paprika is one of the essential spices for Hungarian and many Eastern European recipes. Ranging from sweet to slightly spicy, paprika adds a pungent, bright and colorful element to any recipe.
(9) Mustard Seed - Found on the essential spice list of cooks from Western Europe to South Asia, the mustard seed is an aromatic spice with a touch of heat, perfect for complimenting the stronger flavors found in heavy meat dishes and pickles. Think of the flavor of the mustard seed as a less intense version of horseradish or wasabi.
(10) Ginger - Slightly spicy and pungent, but with just enough sweetness and aroma, ginger should be on the spices list of every home cook. Whether for adding a bright pungency to Chinese and Japanese recipes or for adding a touch of the spice of cookies and sweet drinks, ginger is one of the most unique spices because of its versatility. Plus, ginger is great for digestion issues such as nausea and diarrhea. This article was made available for republication via: articlebase,com
Gratiner is a French verb. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, and it’s yummy!
Gratiner is a French verb. In English, it means “to brown”. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, stick it in the oven, and brown the top. When you take the dish out of the oven and bring it to the table, you say it’s “au gratin”. If you had omitted that one cooking step, it would not be au gratin.
Can you remember the first time you ever tasted an Au gratin dish? My memory is kind of hazy, but I do believe it was several years back. I was invited out for a Thanksgiving dinner. Before that invitation, I had always enjoyed the Thanksgiving holiday at home. My mom never varied her dishes. In fact, she never made anything, at any time of the year, that was “au gratin”. At the home of my friend, potatoes au gratin were served. It was delicious! From that time to this day, if I hear the words “au gratin”, I will more likely eat a double serving (and take some home for later).
There are so many ways to vary an au gratin dish. Use different kinds of bread crumbs, different types of cheeses, and all kinds of veggies. And seafood like crabmeat au gratin. Or fruit like bananas au gratin. It’s fun! Of course, it’s the type of dish you would probably only eat for a holiday or special occasion.
You’ll appreciate these au gratin recipes. Especially for the holidays.
