Pizza sauce – what makes it *not* pasta sauce? And what about marinara sauce, while we’re at it?
But as my sister-in-law Tara pointed out – what about onions and shallots?
Have you been canning this late summer/early fall? Chutney is a dish that comes up often in canning recipes – and it looks an awful lot like a fruity salsa.
What’s the difference between chutney and salsa?
I’m a salty person; I’m not a sweets person. I love me some salt on my food.
Let’s find out what the difference is between salt and sodium.
I cook food. I write, sometimes about food. And once again, it’s been proven that I am better at writing about food than cooking it, with our recent Mexican-themed game night.
We haven’t had a three-part difference between in awhile!
Let’s check out what differentiates white onions from red onions from yellow onions.
Chicken salad, like egg salad, is one of those dishes that I’m really picky about. It has to be just right.
This one works.
From the always reliable The Better Homes and Garden Cookbook. . .
- 1 1/2 cups cooked cubed chicken
- 1/2 cup diced or chopped celery
- 1/2 cup diced or chopped cucumber
- 1/4 cup sliced green onion
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- pinch basil
- pinch tarragon*
- 1/4 tsp salt (not pictured)
*I’ve also used dill.
Sun-dried versus dehydrated tomatoes – what’s the difference? Which one should you use if drying your own tomatoes at home?
Both essentially produce the same product – dried, preserved tomatoes – but, like real estate, the important factor with drying tomatoes is location, location, location.
A berry dish showdown – three contestants, two judges.
As the summer comes to a close, so does our weekly All About Herbs session.
And our last herb is. . .garlic!
That’s right – garlic! It’s both a vegetable and an herb.