Photographed by Jim Stott
Cabbage—inexpensive, versatile, and always available—could be the cure for what ails you and at the same time a delicious and nutritious vegetable dish. Most folks enjoy an occasional side of coleslaw, a bit of sauerkraut on hot dogs, or a boiled dinner around St. Patrick’s Day, but eating this humble vegetable on a regular basis could improve your health.
Photographed by Jim Stott Salsa Verde
Salsa is a sauce, admittedly a very chunky, hearty sauce that doesn’t pour easily, but it is still a sauce! It’s also a sauce that, by most accounts, is the most popular condiment in the United States and perhaps in the world. Centuries before Columbus landed on the shores of the New World, tomato and pepper farming had spread from the land of the Incas to Central America and Mexico. The climate was perfect for growing lush crops of both, and blending these two veggies together was inevitable. Adding spices, onions, chilies, and herbs probably came from early beliefs that many of these commonly available ingredients are of real value in warding off fevers and other maladies. Plus, family recipes of salsa added lots of spark and variety to a diet based mainly on rice, beans, and corn.
Photographed by Jim Stott
All of us who could not envision a world without chocolate owe our gratitude to the Conquistadors who first brought this precious commodity back to Europe centuries ago. They were introduced to this most delectable treat by the Aztecs of Mexico who harvested the cacao, finely ground it, and brewed a beverage often flavored with chilies or cinnamon and sweetened with honey. This concoction, xocolatl, was typically served during important ceremonies and was thought to improve one’s stamina and help fight fatigue.
Photographed by Jim Stott
Casserole—the word brings up memories of home-cooked meals, savory scents, and stick-to-the-ribs satisfaction. So what exactly is a casserole and how did it get its name? Casserole comes from the French word casse, meaning a case, referring to a large deep dish that can be used both in the oven and then as a serving vessel. The word is also used for food cooked and served in such a vessel. Today, this cookware is usually called a casserole dish or casserole pan.
Photographed by Jim Stott Blueberry Lemon Sorbet
These days, we find so many frozen treats in markets and small shops that it is sometimes hard to choose our favorite! Gelato and frozen yogurt shops seem to spring up overnight on every street corner. We go for good old-fashioned American ice cream, but then again…
